Coconut Cream with Cashew Syrup

Name: Coconut Cream with Cashew Syrup
Yield: 12
Ingredients: 2 cups of fresh shredded coconut (260 g); 1/4 cup of all-purpose flour (30 g); 1 can of condensed milk (395 g); 4 eggs; 2 tablespoons of unsalted butter; For the syrup; 6 ripe cashews (700 g), without shells; 1/2 cup of sugar (90 g); 2 tablespoons of lemon juice; 1/4 cup of rum (60 ml)

1
2 cups of fresh shredded coconut (260 g)
2
1/4 cup of all-purpose flour (30 g)
3
1 can of condensed milk (395 g)
4
4 eggs
5
2 tablespoons of unsalted butter
6
For the syrup
7
6 ripe cashews (700 g), without shells
8
1/2 cup of sugar (90 g)
9
2 tablespoons of lemon juice
10
1/4 cup of rum (60 ml)

Ingredients

1
2 cups of fresh shredded coconut (260 g)
2
1/4 cup of all-purpose flour (30 g)
3
1 can of condensed milk (395 g)
4
4 eggs
5
2 tablespoons of unsalted butter
6
For the syrup
7
6 ripe cashews (700 g), without shells
8
1/2 cup of sugar (90 g)
9
2 tablespoons of lemon juice
10
1/4 cup of rum (60 ml)

Directions

1
Preheat the oven to 350°F (medium heat)
2
Butter a 20 cm diameter mold
3
In a bowl, mix all ingredients
4
Transfer to the mold and bake in a preheated oven until golden brown (about 20 minutes)
5
Remove and let cool (about 10 minutes)
6
Unmold over a plate and refrigerate for about 1 hour
7
Prepare the syrup: remove the cashew shells and discard one 1 cm thick slice from the hull
8
Cut the cashews into thin strips
9
In a medium saucepan, combine the sugar, lemon juice, and water; bring to a boil, stirring occasionally
10
Reduce heat and simmer, stirring occasionally, until the syrup thickens (about 20 minutes)
11
Remove from heat and add rum
12
Pour the warm syrup over the chilled coconut cream and serve immediately
13
289 calories per serving.