1 cup of grated carrot
4 eggs (separated whites and yolks)
1 tablespoon of butter
1 can of sweetened condensed milk
1 can of whole milk (use the same measurement as the sweetened condensed milk)
50 grams of shredded coconut
2 cups of grated carrot
1 teaspoon of active dry yeast
1 cup of grated carrot
4 eggs (separated whites and yolks)
1 tablespoon of butter
1 can of sweetened condensed milk
1 can of whole milk (use the same measurement as the sweetened condensed milk)
50 grams of shredded coconut
2 cups of grated carrot
1 teaspoon of active dry yeast
Melt the butter in a saucepan and spread it evenly at the bottom and sides of a mold. Reserve
Beat the egg yolks, butter, sweetened condensed milk, whole milk, and shredded coconut in a blender
Transfer to a bowl and add the grated carrot. Reserve
Beat the egg whites until stiff peaks form and fold in the yeast powder
Gently incorporate the egg whites into the carrot mixture and pour into the reserved mold
Bake in a medium-temperature oven with water, checking for doneness by inserting a toothpick that should come out almost clean
Let it cool and refrigerate for at least 3 hours before serving cold.
