Coconut with Dulce de Leche

Name: Coconut with Dulce de Leche
Prep time: 10 min
Yield: 12
Cuisine: Argentina
Ingredients: 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

Stephy Gelles

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

Published: 06-06-2013

Preparation

10 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).