QUINDIM
90 min.
168 Kcal
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PREPARATION
1
STEP 1
Separate the yolks from the whites of 15 eggs and save the whites for another recipe.
2
STEP 2
Place the egg yolks in a sieve over a bowl and strain to release the film that surrounds them.
3
STEP 3
Add 100gr of grated coconut, 200ml of coconut milk and 300gr of Sweetch Natural. Mix it up and that’s it!
4
STEP 4
Grease the cooking tray (for puddings or muffins) generously with unsalted butter and sprinkle with Sweetch Natural.
5
STEP 5
Pour the mixture halfway into the mold, cover with tin foil and place in a preheated oven at 180º.
6
STEP 6
Bake in a water bath for about 1 hour. After 30 minutes, remove the tin foil to golden the coconut layer.
7
STEP 7
Remove from the cooking tray while still warm. But to eat, it’s best to wait for them to cool down.
WHAT WILL YOU NEED?
- 300 grams of
- 15 Medium Eggs
- 100 grams of shredded coconut
- 200 ml of coconut milk
- Softened unsalted uutter
- to sprinkle
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