Recipe: Bienmesabe

Ingredients

3 coconuts

3 cups hot water

1 kilogram sugar

1 cup water

12 egg yolks

200 grams of sponge cake

4 Tbsp. brandy or Muscat wine

Ground cinnamon

Preparation

Mash the coconut pulp in 3 cups of hot water and strain into a fine cloth, squeezing to extract the liquid. Strain again, to ensure that all the pulp is removed. Mix the resulting coconut milk with egg yolks and set aside. Put sugar and water in a pot over high heat, stirring to make a syrup, then remove from heat. Add the coconut milk and egg yolks and whisk until creamy. Reheat on low heat, and once it begins to boil remove from heat and let stand. Cut the sponge cake into 4-5 cm pieces. Place a layer of cream in a deep container, and then a layer of sponge cake, soaked in your liqueur of choice. Continue layering, topping it off with a layer of cream. Sprinkle cinnamon on top. Refrigerate and serve chilled.

 Bon Appetit!