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Coco Quemado (crispy Coconut)

Yield: 8 Servings

Ingredients and directions for this recipe

One 16-ounce can coconut in
-heavy syrup, undrained
-(available at
Hispanic markets )
1/4 lb Sugar
1 ea 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 ea 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

See also:
Previous recipe Coco Loco Crustless Pie
Next recipe Coco Rallado (freshly Grated Coconut)

Or try one of these recipes:
Ha'penny Friendship Bread-pg. 4
Sesame Cheese Log