'1/2 cup shredded coconut'
'2 1/2 egg yolks'
'1/2 tablespoon butter'
'1 1/4 cups sugar'
For the whipped cream:
'8 egg whites'
'1 1/4 cups sugar'
'1/2 cup shredded coconut'
'2 1/2 egg yolks'
'1/2 tablespoon butter'
'1 1/4 cups sugar'
For the whipped cream:
'8 egg whites'
'1 1/4 cups sugar'
Make the filling: In a saucepan, combine the coconut, egg yolks, butter, and sugar
Heat over low heat, stirring constantly with a wooden spoon until the mixture appears at the bottom of the pan
Let it cool
Make the whipped cream: In a bowl, beat the egg whites until they foam
Gradually add the sugar, beating until stiff peaks form and hold their shape when the beater is lifted
Assemble the dessert: Line a baking dish with parchment paper and use a spoon to place the coconut mixture in the center of each whipped cream peak
Bake at the lowest temperature possible just to dry the top.
