Bienmesabe venezolano de coco - Paso a paso - Casero

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened flakes reduce sugar content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor with lower glycemic index.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats while being more affordable.

Preheat the oven to 180°C (350°F).

Prepare a baking mold of 40 x 28 cm.

In a bowl, beat 4 eggs with 1 teaspoon of vanilla and 1/8 teaspoon of salt until combined.

Gradually add 2/3 cup (120g) of sugar and mix well.

Incorporate the optional orange or lemon zest.

Sift together 1/3 cup + 1 tablespoon (60g) of all-purpose flour and 1/3 cup + 1 tablespoon (60g) of cornstarch, then fold into the egg mixture.

Pour the batter into the prepared mold and bake until golden.

For the coconut pastry cream, heat 3 1/2 cups (875ml) of coconut milk with 1 cinnamon stick.

In a separate bowl, whisk together 1 cup (200g) of sugar, a pinch of salt, 6 egg yolks, 1/3 cup (55g) of cornstarch, and 1/3 cup (45g) of flour.

Slowly add the heated coconut milk to the egg mixture, stirring constantly.

Return the mixture to the heat and cook until thickened, then remove from heat and stir in 1/3 cup (80g) of unsalted butter, 1 teaspoon of vanilla extract, and 1/2 teaspoon of orange extract.

For the basic syrup, combine 1 cup (250ml) of water with 1 1/4 cups (250g) of sugar and 1/2 cup (125ml) of white or aged rum (optional) in a saucepan and heat until dissolved.

For the meringue, beat 6 egg whites with 1/4 teaspoon of salt until soft peaks form, then gradually add 2 1/8 cups (428g) of sugar until stiff peaks form.

Assemble the dish by layering the cake, coconut cream, and meringue, and decorate with cinnamon and/or grated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens