Torta de Coco con Queso y Miel
A recipe from Dominican Republic.
🇩🇴 Dominican RepubliclunchdinnerstreetFood
Nutrition (per serving)
440Calories
21 gProtein
45 gCarbs
23 gFat
10 gSugar
1000 mgSalt
Ingredients
- 1 cup Coconut Cream
- 1 cup Granulated Sugar
- 4 Eggs
- 2 tbsp Miel de Coco
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Queso Fresco
Method
- Preheat oven to 375°F (190°C), about 10 minutes, then in a medium bowl, whisk together coconut cream, granulated sugar, eggs, miel de coco, vanilla extract, cinnamon, and salt until smooth.
- 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.
- Remove from oven and let cool to room temperature, then refrigerate until chilled, at least 2 hours, or until ready to serve.
- Just before serving, crumble queso fresco over coconut torta, 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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