10 egg yolks
2 eggs
3 cups of sugar (540g)
1 cup of coconut milk (240ml)
1 tablespoon of melted butter
2 cups of shredded coconut (200g)
1/2 cup of dark raisins (80g)
10 egg yolks
2 eggs
3 cups of sugar (540g)
1 cup of coconut milk (240ml)
1 tablespoon of melted butter
2 cups of shredded coconut (200g)
1/2 cup of dark raisins (80g)
In a mixer, beat the egg yolks with eggs until you get a smooth mixture
A little at a time, add the sugar and beat well
Add the coconut milk, melted butter, and shredded coconut, beating continuously
Mix well
Preheat the oven to 180°C (medium)
Grease a 25cm diameter mold with butter and dust with sugar
Spread the raisins at the bottom of the mold and, carefully, pour the coconut mixture over them
Let it rest for an hour
Bake in a water bath in the preheated oven for about 1.5 hours until lightly golden
Demold still warm onto a round tray
Warm before serving
352 calories per serving
Cooked with coconut milk
