Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 3 cups Shredded coconut unsweetened fresh
- 1/2 cup all-purpose flour
- 4 large egg yolks room temperature
- 2 ounces butter 1/4 cup, at room temperature
- 2 tablespoons Iberian vanilla extract
- to taste ¼ cup Iberia sweetened coconut condensed Milk
Method
- Heat oven to 350 F/177 C.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.