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- Ingredients
- Recipe
- Condensed milk1 can(s)
- Coconut Milk200 ml
- Shredded Coconut100 g
- Milk1 can(s)
- Eggs4 unit(s)
- Sugar1/2 cup
- Water1/3 cup
- Place the can of condensed milk in a pressure cooker and cover with water. Cover and cook for 20 minutes, on low heat, after the pressure starts. Let cool
- Dissolve the sugar in the water and pour it into a pan. Cook over low heat, without stirring, for 12 minutes or until golden caramel.
- Pour into a 22 cm diameter hole in the middle and turn to grease.
- Mix half of the coconut milk with the grated coconut and put it in the mold.
- Blend the remaining coconut milk with the boiled condensed milk, milk and eggs in a blender. Pour in the mold and take it to the medium oven, preheated, in a bain-marie, for 1 hour and 15 minutes or until firm. Let cool and refrigerate for 6 hours. Unmold and serve.
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