Receita de Quindao

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INGREDIENTS:

  • 10 yolks from free­range eggs
  • 2 free­range eggs
  • 2 1/2 cups granulated sugar
  • 1 cup fresh grated coconut
  • 1 cup coconut milk
  • 1 tablespoon melted butter
  • Butter to grease
  • Granulated sugar to powder


    • METHOD:

    Sift the eggs and the yolks.

    Place them in a blender, add granulated sugar, fresh grated coconut, melted butter and coconut oil.
    Pulse.

    Grease an angel food cake pan and powder it with sugar.

    Preheat oven to 356 degrees, transfer the mix to the angel food cake pan and cook in bain marie for 40 minutes, or until firm.

    Remove from the oven, cool and keep it in the refrigerator for at least 3 hours.

    To unmold, rapidly heat the cake pan over the stove.

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    COMMENTS / REVIEWS

    1. E
      Espahan

      I absolutely love the simplicity of this recipe.

    2. d
      dee man

      I will be making this again! Thanks for sharing.

    3. A
      Alaska Girl

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    4. D
      David Michel

      Love it! Simple yet delicious. Thank you.

    5. S
      Stevie

      This looks delicious!

    6. r
      rei

      Hi there -- just wanted to say thanks for the recipe.

    7. M
      Madeline

      These were pretty delicious

    8. k
      kathy

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    9. r
      rei

      I love making this!

    10. C
      Christel

      LOVE IT! now my go to recipe.

    11. S
      Stevie

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    12. J
      Jamie

      So nice .. i wish i could make these

    13. C
      Chantel

      the flavors were all very delicious.

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