1 large grated coconut
2 1/4 cups whole milk
3 eggs
2 cans condensed milk
6 tablespoons unsalted butter, softened
2 egg whites
1 can evaporated milk
1 large grated coconut
2 1/4 cups whole milk
3 eggs
2 cans condensed milk
6 tablespoons unsalted butter, softened
2 egg whites
1 can evaporated milk
1
In a blender, blend the coconut with the milk
Strain through a cheesecloth into a bowl to remove excess liquid and leave the coconut dry
Reserve the coconut and the milk separately
2
In a saucepan, combine the coconut milk, eggs, and condensed milk
Heat over low heat, stirring constantly, until thickened and smooth
Pour into a serving dish and let cool
3
In another saucepan, combine the dried coconut and 4 tablespoons of softened butter
Heat over medium heat, stirring constantly, until lightly browned
Spread over the cream, reserving some for decoration
4
Beat the egg whites until stiff peaks form
Add the remaining butter and beat for an additional 3 minutes
Turn off the mixer and add the evaporated milk
Distribute over the coconut
5
Decorate with the reserved coconut and refrigerate for at least 4 hours before serving
Recipe by Cristiany de Abreu Dantas.
