Bocado de Coco
A recipe from Dominican Republic.
🇩🇴 Dominican Republicdessertsweetrecipe
Nutrition (per serving)
420Calories
20 gProtein
40 gCarbs
22 gFat
10 gSugar
900 mgSalt
Ingredients
- 1 can Coconut milk
- 1/2 cup Sugar
- 2 Eggs
Method
- Preheat oven to 350°F (180°C).
- In a blender, combine coconut milk, sugar, and eggs. Blend until smooth.
- Pour the mixture into 6 ramekins or small baking dishes.
- Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- Remove the ramekins from the water bath and let cool to room temperature.
- Cover and refrigerate for at least 2 hours.
- Serve chilled with a sprinkle of toasted coconut flakes.
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