Coco quemado (crispy coconut)

Yield: 8 Servings

Measure Ingredient
\N \N One 16-ounce can coconut in heavy syrup, undrained (available at
\N \N Hispanic markets )
¼ pounds Sugar
1 each Stick cinnamon
\N pinch Of salt
3 larges Egg yolks
1 large Egg
3 tablespoons Salted butter at room temperature
½ cup Slivered blanched almonds
\N \N Whipped cream or ice cream, optional
1 each In a heavy, medium-size saucepan over low heat, heat the coconut

and its syrup, the sugar, cinnamon stick, and salt, stirring, until it comes to a boil and the sugar is dissolved. Remove the cinnamon stick and allow the mixture to cool at room temperature. 2. Preheat the oven to 325 degrees. In a large bowl, beat together the egg yolks and the whole egg. Add the eggs and butter to the cooled coconut mixture and mix well. Pour the mixture into an 8 x 8-inch Pyrex baking dish, sprinkle the almonds on top, and bake until browned and crisp on top, 30 to 40 minutes. Allow to cool, cut into squares, and serve with whipped cream. Makes 8 to 10 servings COCO QUEMADO Crispy Coconut

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