Coconut with Dulce de Leche
Coconut with dulce de leche is the best dessert for sweet tooths. The perfect companion for lazy Sundays in bed.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 300 grams self-rising flour
- 150 grams icing sugar
- 110 grams lard
- 5 eggs
- 2 tablespoons vanilla essence
- 350 grams coconut
- 250 grams sugar
- 700 grams dulce de leche
Preparation
10 mins
0 mins
Low
- Mix the butter (at room temperature) with the sugar and vanilla extract.
- Add two eggs, one by one.
- Incorporate the sifted flour, mixing with a spatula.
- Take the dough to the fridge and let it cool for 30 minutes.
- When removing it, without handling it too much with your hands, stretch and cover (only) the bottom already lined (with butter and flour) of a 26 cm tart pan or springform pan.
- Spread the dulce de leche over the dough.
- On the other hand, mix (with a spatula or by hand) the sugar with the coconut and gradually add the remaining 3 eggs until the mixture is moist.
- Place on top of the dulce de leche without applying too much pressure to avoid compacting it into the dulce de leche.
- Bake in a moderate oven for 20 minutes (or until the top is nicely golden).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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