Recipe from tasteofcuba.com, courtesy of the Cocina Cubana Club by Sonia Martinez. Tweaked a little to the availability of ingredients. Please try the recipe and leave your comments!
Serves 4 to 6
Serves 4 to 6
- 1 3/4 cups grated coconut, tightly packed
- 1 3/4 cups corn syrup (Recipe below)
- 3 egg yolks, slightly beaten
- 3 tbsp white wine
Yield 1 3/4 cups
- 2 cups white sugar
- 6/8 cups (120 ml) water
- 1/2 tsp cream of tartar (You can substitute with 1 1/2 tsp lemon juice or vinegar)
- 1 pinch salt
- Combine all ingredients in a large saucepan. Bring to a boil, stirring constantly. Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan. Uncover and simmer, stirring often, until it reaches the soft ball stage, about 25 minutes. Cool and store in a covered container at room temperature.
- Syrup should keep for about 2 months.
- Mix grated coconut and corn syrup in a deep saucepan and cook over medium - high heat until it starts to boil. Add the egg yolks and cook for a few minutes.
- Add white wine and simmer and cook for about 15 to 20 minutes. Do not stir.
- Place the mixture in an oven proof dish and broil until brown on top. (I preheated the oven and baked for about 25 minutes on 200 degrees C).
- Serve hot with or without cream cheese.
- The dish tasted delicious even without browning.
- The original recipe calls for a can of coconut in heavy syrup. As this is not available even in the supermarkets in Chennai, I checked the ingredients of the can and thus settled for grated coconut and corn syrup in the given proportion.