Sweet Custard Puddings with Coconut

Beat the whites until stiff

Add the yolks, flour (gradually) and orange juice, always beating

Sift in the flour, mixing it into the batter in small quantities, and add the yeast

Place the batter in greased muffin tins dusted with flour

Bake in a medium oven until lightly browned (8-10 minutes)

Remove from molds and place on a surface dusted with flour

Filling

Cook the sweetened condensed milk for 25 minutes in a pressure cooker

Remove from can, combine with shredded coconut and simmer for an additional 5 minutes

Cut the puddings in half without separating them completely, fill them and roll them in flour

Yields 30 units.