PASTEL DE COCO RECIPES

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PORTUGUESE COCONUT CUSTARD TARTS - PASTÉIS DE COCO RECIPE ...



Portuguese Coconut Custard Tarts - Pastéis De Coco Recipe ... image

This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 10 tarts

Number Of Ingredients 8

2 tablespoons cornstarch
1 cup milk, whole or 1 cup low fat
1 cup sweetened flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract
1/2 teaspoon almond extract (optional) or 1/2 teaspoon vanilla extract (optional)

Steps:

  • Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
  • Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
  • In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
  • In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
  • Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
  • Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

Nutrition Facts : Calories 187.8, FatContent 7.9, SaturatedFatContent 5.4, CholesterolContent 65.3, SodiumContent 58.3, CarbohydrateContent 27.1, FiberContent 0.4, SugarContent 24, ProteinContent 3

PORTUGUESE COCONUT CUSTARD TARTS - PASTÉIS DE COCO RECIPE ...



Portuguese Coconut Custard Tarts - Pastéis De Coco Recipe ... image

This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 10 tarts

Number Of Ingredients 8

2 tablespoons cornstarch
1 cup milk, whole or 1 cup low fat
1 cup sweetened flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract
1/2 teaspoon almond extract (optional) or 1/2 teaspoon vanilla extract (optional)

Steps:

  • Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
  • Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
  • In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
  • In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
  • Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
  • Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

Nutrition Facts : Calories 187.8, FatContent 7.9, SaturatedFatContent 5.4, CholesterolContent 65.3, SodiumContent 58.3, CarbohydrateContent 27.1, FiberContent 0.4, SugarContent 24, ProteinContent 3

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