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Torta de Coco con Cajeta

A recipe from Honduras.

🇭🇳 Hondurasbreakfastdinner
Torta de Coco con Cajeta

Nutrition (per serving)

400Calories
15 gProtein
40 gCarbs
20 gFat
10 gSugar
600 mgSalt

Ingredients

  • 1 can Coconut milk
  • 1 cup Cajeta
  • 1/2 cup Sugar
  • 2 Egg yolks
  • 1 tsp Vanilla extract
  • 2 tbsp Butter
  • 1 cup Flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt

Method

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the coconut milk, cajeta, sugar, egg yolks, and vanilla extract.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. Add the butter to the dry ingredients and mix until crumbly.
  5. Add the coconut milk mixture to the dry ingredients and mix until a dough forms.
  6. Turn the dough out onto a floured surface and knead for 5 minutes.
  7. Roll out the dough to a thickness of 1/4 inch.
  8. Cut out circles of dough using a cookie cutter or the rim of a glass.
  9. Place the dough circles on a baking sheet lined with parchment paper.
  10. Bake for 15-20 minutes, or until lightly golden.

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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.