Cocoanut Spanish Cream Recipe

Cocoanut Spanish Cream Recipe


“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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Deliver Ingredients


  • 1 1/2 cup milk
  • 1 tablespoon gelatin
  • 2 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


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.

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.