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Bocado de Coco con Coco Relleno

A recipe from Dominican Republic.

🇩🇴 Dominican RepublicstreetFoodbreakfastdinner
Bocado de Coco con Coco Relleno

Nutrition (per serving)

420Calories
20 gProtein
35 gCarbs
25 gFat
9 gSugar
900 mgSalt

Ingredients

  • 1 cup Coconut Flakes
  • 1 cup Granulated Sugar
  • 1/2 cup Coconut Cream
  • 4 Eggs
  • 2 tbsp Miel de Coco
  • 1 tsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 cup Mango

Method

  1. Preheat oven to 375°F (190°C), about 10 minutes, then in a medium bowl, whisk together coconut flakes, granulated sugar, coconut cream, eggs, miel de coco, vanilla extract, cinnamon, and salt until smooth.
  2. Pour coconut mixture into a 9-inch pie dish or tart pan with a removable bottom, then bake until edges are set and center is slightly jiggly, 25–30 minutes.
  3. Remove from oven and let cool to room temperature, then refrigerate until chilled, at least 2 hours, or until ready to serve.
  4. Just before serving, fill coconut shell with sliced mango, then drizzle with additional miel de coco, if desired, and serve chilled, garnished with fresh fruit or whipped cream, if desired.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.