Coconut Bebinca Recipe | Cook the Book

Ingredients (19)

• For the Coconut Custard:
• 1/4 cup whole milk
• 1/4 cup heavy cream
• Scant 1 cup coconut milk
• 3 small or 2 large egg yolks
• 1/3 cup superfine sugar
• 3/4 tablespoon grated lime or lemon zest
• 1 1/2 tablespoons cornstarch
• 1 cups fresh or frozen grated coconut or 1/2 cup unsweetened dried coconut flakes 
• For the Pancakes:
• 2/3 cup all-purpose flour
• 2 large eggs
• 1 tablespoon sugar
• Pinch of salt
• 3 tablespoons ghee or melted butter
• 1/2 cup coconut milk
• 3/4 cup milk
• Vegetable oil, for cooking
• Confectioners’ sugar, for dusting