"Bien Me Sabe"— Mexican

Ingredients

• a cup of milk
• the grated meat of a large fresh cocoanut
• the yolks of four eggs
• four tablespoons of sugar

Method

1. 1

   Add a cup of milk to the grated meat of a large fresh cocoanut.

2. 2

   Heat slowly, then squeeze in a cheese cloth until all of the milk is extracted.

3. 3

   Pour this cream into a double boiler and add the yolks of four eggs beaten well with four tablespoons of sugar.

4. 4

   Stir until the cream thickens slightly, like custard; then pour over small squares of sponge cake in a glass dish.

5. 5

   Beat the whites to a stiff meringue with a little sugar and vanilla and spread over the top; then sprinkle the powdered cocoanut over all, and garnish, if you like, with candied cherries.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 73. The excerpt below is the record exactly as published.

"BIEN ME SABE"— MEXICAN Add a cup of milk to the grated meat of a large fresh cocoanut. Heat slowly, then squeeze in a cheese cloth until all of the milk is extracted. Pour this cream into a double boiler and add the yolks of four eggs beaten well with four tablespoons of sugar

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