5 June 2016

Cafiroleta - Cuban Coconut Delight

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

Ingredients
  • 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
Corn Syrup
Yield 1 3/4 cups
Ingredients
  • 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
Preparation
  • 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.
Before browning

After browning

Served with Homemade Cream Cheese
Preparation
  • 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. 
Notes
  1. The dish tasted delicious even without browning.
  2. 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.

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