12 large egg yolks
2 large egg whites
1 cup (200g) unsalted butter at room temperature
3 cups (540g) powdered sugar
100g fresh grated coconut
Oven-fresh egg strands (for serving)
Optional Accessory
16 cm diameter pudding mold
12 large egg yolks
2 large egg whites
1 cup (200g) unsalted butter at room temperature
3 cups (540g) powdered sugar
100g fresh grated coconut
Oven-fresh egg strands (for serving)
Optional Accessory
16 cm diameter pudding mold
1
In a blender, beat the egg yolks with the egg whites
2
Add the butter, powdered sugar, and blend for an additional 3 minutes
3
Mix in the grated coconut and pour into the prepared mold
4
Let it rest for 10 minutes
5
Bake at 180°C (350°F) in a water bath for 45 minutes or until firm
6
Allow to cool, unmold, and serve with egg strands.
