2 fresh coconuts, grated without shell and with their liquid
3 1/2 cups white or brown sugar
2 tablespoons (2 inches) unsalted butter
1 tablespoon vanilla extract
4 eggs
1 tablespoon (1/4 inch) cornstarch
2 fresh coconuts, grated without shell and with their liquid
3 1/2 cups white or brown sugar
2 tablespoons (2 inches) unsalted butter
1 tablespoon vanilla extract
4 eggs
1 tablespoon (1/4 inch) cornstarch
In a saucepan, combine the coconut liquid and sugar
Stir until dissolved
When the mixture thickens, add the grated coconut and stir carefully
Once the mixture is well dry, add the butter and vanilla extract
Stir for a few more minutes
Remove from heat
Beat the eggs with 1/2 cup cornstarch until frothy
Add to the coconut mixture, stirring vigorously to avoid lumps
Pour into a removable-bottom pan greased with butter and place in a preheated oven
Bake at low temperature
Remove when the surface is golden brown and the interior creamy.
