60 min
Temperature: Cold
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
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 6.23 g
Monounsaturated fatty acids 4.47 g
Polyunsaturated fatty acids 1.31 g
Cholesterol 248.95 mg
Calcium 178.8 mg
Iron 1.29 mg
Zinc 1.16 mg
Vitamin A 178.4 ug
Vitamin C 2.07 g
Folic acid 35.71 ug
Salt (Sodium) 203.28 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.