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Brazilian Coconut Egg Custard

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
12 servings
Dessert Brazilian
Brazilian Coconut Egg Custard
Ingredients
  • 1 teaspoon butter
  • 1 teaspoon white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup unsweetened shredded coconut
  • 2 eggs
  • 1 pinch finely grated Parmesan cheese
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for optimal results.
2
Next, take a mini cupcake mold and give it a thorough coating with butter to prevent sticking. Then, generously sprinkle sugar all over the mold for an extra layer of protection.
3
In a large mixing bowl, combine condensed milk, shredded coconut, eggs, and Parmesan cheese. Use a spoon or whisk to thoroughly blend the ingredients until they are well combined.
4
Carefully pour the coconut mixture into the prepared mini cupcake mold, filling each cup to 3/4 full. Make sure not to overfill the cups.
5
Position the mini cupcake mold into a roasting pan that is about 1 inch larger in size. Fill the roasting pan with hot tap water until it reaches halfway up the sides of the cupcake mold.
6
Place the mini cupcake mold into the preheated oven and bake until the coconut mixture turns golden brown, approximately 10 minutes.
7
Once done, remove the cupcake mold from the oven and let it cool on a wire rack until the custard can be easily removed from the mold. Transfer the cooled custards to mini paper muffin cup liners.
8
Refrigerate the custards until they are chilled and set. This will allow them to firm up and be easier to handle.