Recipe – Cream Bombocado Coconut
Ingredients
- 1 can of condensed milk
- 4 eggs
- 1 package of shredded coconut (not to be cool)
- 1 scoop (tea) of baking powder
- butter and flour to form a powder
How to prepare
- Beat the first three ingredients in the blender. Then add the yeast and tap a little more. Pour into a coated with butter and sprinkled with flour.
- Take the average oven for approximately 20 minutes, until golden. Do the test with a toothpick. You can eat hot or cold.
Recipe – Quick Bombocado Coconut
Ingredients
- 3 eggs
- 1 spoon (soup) of butter
- 3 cups (tea) sugar
- 5 spoons (soup) of grated cheese
- 1 package of shredded coconut (100 grams)
- 5 spoons (soup) of wheat flour
- 1 package shredded coconut (100 g)
- 1 pinch of salt
- 1 spoon (soup) of baking powder
How to prepare
- Place all ingredients in the blender. Unte an average broiler with butter and sprinkled with wheat flour, and light the oven for roasting. When grown and stained, remove the furnace. Wait cool and serve.
Recipe – Coconut Bombocado
Ingredients
- Butter to grease the form
- 300g fresh coconut
- 3 cups (tea) sugar
- 3 spoons (soup) of corn meal
- 3 spoons (soup) of wheat flour
- 1 spoon (soup) of butter
- 4 eggs
- 1 spoon (soup) of baking powder
How to prepare
- Put the milk and eggs in the blender cup. Beat. Add the sugar, corn meal and flour. Beat again. Disconnect. Add the butter (at room temperature) and yeast. Make the beat. Turn off.
- Pour the mixture obtained in a container and add the coconut. Place on a broiler coated and sprinkled. Take the pre-heated oven (180 º C) for 40 minutes.
