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Recipe by: sevinÇ
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See below ingredients and instructions of the recipe
5 Eggs
1 c Coconut cream
1 c Sugar
I thought I detested coconut until I discovered coconut milk and
cream and all the goodies made with it. I still think the texture of
the dried stuff we get in stores is pretty abominable but here's a
couple of recipes that use coconut in it's liquid form. You should
be able to find canned coconut milk in a store near you. If not, I
wouldn't bother with these recipes. I do have instructions for making
coconut milk and cream from both fresh nuts and the dried shreds, but
it tends to be a bit of a hassle.
Beat the eggs with the coconut cream and sugar until the mixture is
frothy. [Coconut cream is the thick stuff off the top of a can of
coconut milk++not the stuff used to make Pina Coladas. It's thick
and rich but not sweet. Don't shake the can before you open it. Open
it carefully and then spoon the thick cream off the top of the
coconut milk. S.C.]
Pour the liquid into small molds. Place in a steamer over boiling
water, cover and cook for about 20 minutes or until the mixture has
set.
Posted by Stephen Ceideberg; March 16 1992.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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