Coconut Cheese from Bolivia
Recipe of Coconut Cheese
Coconut cheese is really a coconut flan. But it is called “cheese” because of its consistency.
2 cups of coconut milk
3 cups of regular milk
2 teaspoons of cornstarch
1 cup of sugar
In a pan boil both milks and the sugar, leaving behind ¼ cup of sugar
Let this boil for 4 minutes.
Mix the cornstarch with the ¼ cup of sugar, add it to the mixture on the fire, and let it boil five more minutes while you are stirring it with a wooden spoon. Then remove it and let it cool. Add one by one and beating well with each addition, the 8 egg yolks.
Apart, bet the egg whites until stiff and add them to the rest, being careful with soft movements.
Take this to the oven on a double boiler on very low heat during one hour. Refrigerate and then remove carefully.
You can add caramel, made into the same pan you’ll take to the oven, cooking for a second the sugar over the fire, then taking care that this caramel covers all the inside of the pan. Then pour in the mixture of the coconut and take it to the oven. Either way it will be rich and tasteful.
Serve it once it is very cold.