4 eggs
8 yolks
2 cups (chopped) of grated coconut
1 package of shredded coconut (100 g)
1 tablespoon of unsalted butter
1 cup of sweetened condensed milk
1 teaspoon of instant coffee powder
Glaze
1 1/2 tablespoons of instant coffee powder
1/2 cup of hot water
1/2 cup of grated coconut
4 eggs
8 yolks
2 cups (chopped) of grated coconut
1 package of shredded coconut (100 g)
1 tablespoon of unsalted butter
1 cup of sweetened condensed milk
1 teaspoon of instant coffee powder
Glaze
1 1/2 tablespoons of instant coffee powder
1/2 cup of hot water
1/2 cup of grated coconut
1
Preheat the oven to 400°F (200°C)
In a blender, beat well the eggs and yolks
Add the coconut, shredded coconut, butter, sweetened condensed milk, and coffee powder
Beat until smooth
2
Pour into a greased pie dish with a central hole, dust with grated coconut, and cover with aluminum foil
Bake in a water bath for approximately 45 minutes
Remove the foil and let it bake for an additional 20 minutes or so
Glaze
Prepare the coffee with hot water. Reserve
In a saucepan, melt the butter until caramelized and combine with the coffee
Let it simmer to form a glaze
Serve chilled with the custard.
