Cocoanut Spanish Cream Recipe

Cocoanut Spanish Cream Recipe
Editor
Coconut
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Coconut

“About the only time I do any cooking is when it is necessary for me to get my own ham and eggs in the morning, but I do have a favorite recipe. It is for a dessert which is not heavy and is a very pleasant finish for most any dinner.” — Humphrey Bogart

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2
Servings
738
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  cup  milk
  • 1  tablespoon  gelatin
  • eggs
  • 1/2  cup  sugar
  • 1/2  teaspoon  salt
  • 1  cup  shredded cocoanut
  • 1/2  teaspoon  orange extract
  • Grated orange rind, to taste
  • Sections of orange free from membrane, for garnish

Directions

Scald the milk and gelatin in top of a double boiler. Mix the egg yolks thoroughly with sugar and salt. Add the milk slowly — return to the double boiler and cook (stirring constantly) until a coating forms on the spoon. Strain at once into a bowl. Add the shredded cocoanut. Beat the egg whites until stiff, add the orange extract and the hot custard. Mix gently.

Rinse a mold with cold water, turn the mixture into the mold and chill. Remove from the mold before serving and sprinkle with remainder of the cocoanut, mixed with a little grated orange rind. Garnish with sections of orange free from membrane.

Nutritional Facts

Total Fat
19g
27%
Sugar
28g
31%
Saturated Fat
4g
17%
Cholesterol
6mg
2%
Carbohydrate, by difference
132g
100%
Protein
16g
35%
Vitamin A, RAE
90µg
13%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
234mg
23%
Choline, total
21mg
5%
Fiber, total dietary
18g
72%
Folate, total
199µg
50%
Iron, Fe
29mg
100%
Magnesium, Mg
118mg
37%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
455mg
65%
Riboflavin
1mg
91%
Selenium, Se
48µg
87%
Sodium, Na
258mg
17%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
139g
5%
Zinc, Zn
3mg
38%

Cocoa Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cocoa Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.