Postre De Coco(Coconut Dessert)
A luscious coconut dessert with rich flavors from fresh grated coconut, eggs, and creamy milk, perfect for special occasions or tropical-themed gatherings.
Ingredients
Instructions
- Out of the 2 quarts of milk, set aside 1/2 cup.
- Mix the cornstarch with the reserved 1/2 cup of milk and set aside.
- Place the grated coconut, cold milk, and sugar in a blender and blend until smooth.
- Break up the egg yolks into the mixture in the blender.
- Pour the coconut milk mixture and the dissolved cornstarch into a saucepan and stir continuously over heat until it comes to a boil.
- When it boils, add the evaporated milk and remove from heat.
- In a separate container, beat the egg whites until stiff and set aside.
- Dissolve the gelatin in 1/2 cup water and heat until completely dissolved, stirring constantly.
- Add the dissolved gelatin to the beaten egg whites while stirring.
- Combine this mixture with the previously prepared coconut milk mixture and stir thoroughly.
Tips & Substitutions
For a creamier texture, consider using freshly grated coconut instead of packaged. If you want a sweeter dessert, you can increase the sugar slightly or add a spoonful of Sweetened Condensed Milk (Eagle Brand). Ensure the gelatin is fully dissolved to avoid lumps. Using a higher fat milk will enhance the richness of the dish.
Serving Suggestions
Serve chilled for the best texture, garnished with toasted coconut flakes or fresh fruit. It pairs beautifully with Carolyn's Cream Puffs for a delightful dessert spread. Consider offering a side of whipped cream or a scoop of vanilla ice cream for added richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring frequently to maintain a smooth consistency. Avoid overheating, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Postre De Coco(Coconut Dessert) contains roughly 1191 calories, with 5g protein, 252g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened shredded coconut instead of fresh grated coconut?
Yes, you can use sweetened shredded coconut, but be mindful of the additional sugar content in the dessert. Adjust the sugar in the recipe accordingly to achieve the desired sweetness.
Is there a vegan option for this recipe?
To make a vegan version, substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use plant-based milk. Ensure the gelatin is replaced with agar-agar for a suitable vegan alternative.
How do I know when the coconut mixture is ready?
The coconut mixture is ready when it starts to thicken and reaches a gentle boil. Stir continuously to prevent sticking and ensure even cooking. The mixture should be smooth and glossy before combining with the egg whites.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).