Coco Quemado (Crispy Coconut)
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Coco Quemado (Crispy Coconut)
  Coconut  
Last updated 6/12/2012 1:16:57 AM. Recipe ID 47085. Report a problem with this recipe.
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      Title: Coco quemado (crispy coconut)
 Categories: Desserts, Cuba, Update, Archived
      Yield: 8 Servings
 
           One 16-ounce can coconut in
           -heavy syrup, undrained
           -(available at
           Hispanic markets )
    1/4 lb Sugar
      1    Stick cinnamon
        pn Of salt
      3 lg Egg yolks
      1 lg Egg
      3 tb Salted butter at room
           -temperature
    1/2 c  Slivered blanched almonds
           Whipped cream or ice cream,
           -optional
      1    In a heavy, medium-size
           -saucepan over low heat,
           -heat the coconut
 
  and its syrup, the sugar, cinnamon stick, and salt, stirring, until it
  comes to a boil and the sugar is dissolved. Remove the cinnamon stick
  and allow the mixture to cool at room temperature. 2. Preheat the
  oven to 325 degrees. In a large bowl, beat together the egg yolks and
  the whole egg. Add the eggs and butter to the cooled coconut mixture
  and mix well. Pour the mixture into an 8 x 8-inch Pyrex baking dish,
  sprinkle the almonds on top, and bake until browned and crisp on top,
  30 to 40 minutes. Allow to cool, cut into squares, and serve with
  whipped cream. Makes 8 to 10 servings COCO QUEMADO Crispy Coconut
  




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Recipe ID 47085 (Apr 03, 2005)

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