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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
Directions
Learn how to make this recipe at Serious Eats