Recipe - Coco Quemado (Crispy Coconut)

One 16ounce can coconut in
heavy syrup, undrained
(available at
Hispanic markets )
One fourth pound Sugar
1 Stick cinnamon
pn Of salt
3 lg Egg yolks
1 lg Egg
3 tablespoon Salted butter at room
temperature
One half cup Slivered blanched almonds
Whipped cream or ice cream,
optional
1 In a heavy, mediumsize
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 8inch 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip