60 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of peanuts
Traces of peanuts
Traces of soy
Traces of soy
Elaboration

Other elaborations needed for this recipe:

METHOD

  • Caramelize the molds with diluted caramel.
  • Dice the sponge cake.
  • Soak the grated coconut in the milk. 
  • Prepare the mixture of eggs and sugar, pour over the coconut and milk.
  • Fill the molds alternating between the sponge cake and the coconut cream.
  • Cook in a bain-marie at 180 ºC.
  • Remove from the oven and let cool before removing from the molds and serve.
  • Serve with whipped cream and almond crocanti.
Nutritional information (1 portion)
Fiber 0.16 g
Saturates 6.02 g
Monounsaturated fatty acids 4.19 g
Polyunsaturated fatty acids 1.19 g
Cholesterol 222.33 mg
Calcium 174.85 mg
Iron 1.15 mg
Zinc 1.07 mg
Vitamin A 165.22 ug
Vitamin C 2.07 g
Folic acid 32.24 ug
Salt (Sodium) 193.08 mg
Sugars 56.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.