Coco Quemado is a traditional Cuban dessert that's a hit at every age — the kind of postre you find at the end of Sunday lunch or as an afternoon treat for the kids. Sweet, comforting, and surprisingly simple to make. Traditionally, you'd grate fresh coconut and boil it with sugar. To save time, Abuela uses Conchita Grated Coconut in Extra Heavy Syrup — same flavor, none of the grating.
Ingredients
• 1 can Conchita Grated Coconut in Extra Heavy Syrup
• 4 egg yolks
• 1 whole egg
• 2 tbsp butter, melted
• 1/4 cup sliced almonds
• Whipped cream for serving
How to make it
Preheat the oven to 330°F.
In a large bowl, beat together the egg yolks and the whole egg.
Add the eggs and melted butter to the coconut mixture and mix well.
Pour the mixture into an 8×8-inch baking dish. Sprinkle the almonds on top.
Bake until browned and crisp on top, 30 to 40 minutes.
Allow to cool, cut into squares, and serve with whipped cream. Serves 8 to 10 portions.
