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Baba De Mo=e7a ( Egg Coconut Custard Cream )

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  • 6 Egg yolks
  • 1 c Coconut cream or coconut milk
  • 1 c Sugar
  • 1/4 c Water
  • A few drops vanilla


Stir sugar and water over medium heat until sugar is dissolved. Let cook to make a thick syrup. Pass the yolks through a sieve. Blend yolks and coconut cream and stir into syrup. Cook over a double boiler until it coats the spoon. Let cool. Chill. Serve in individual bowls or on top of ice cream.
NOTES : This tastes great with ice-cream or as filling for walnut cake.
Recipe by: Miriam Podcameni Posvolsky
Posted to Bakery-Shoppe Digest V1 #231 by Leon & Miriam Posvolsky <> on Sep 11, 1997