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Coconut and Milk Coquitos
Makes 10 servings
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Text to a friendIngredients
2 cups - grated coconut
1/4 cup – stevia or monk fruit sweetener
2 - eggs
1/3 cup - milk
1 – lemon’s worth of zest
1 tablespoon – salted butter
1 teaspoon - vanilla extract
Pair each serving with: 8-ounce glass of milk
Great, we sent the recipe to
Text to a friendDirections
- Preheat the oven to 350 F.
- Separate the eggs, and whisk the egg whites to stiff peaks.
- In a separate bowl, mix the coconut with the sweetener, butter and lemon zest.
- Add the egg yolks to the coconut mixture and mix. Add the egg whites, kneading well.
- Refrigerate for 30 minutes.
- Take the dough from the refrigerator, add the milk and mix well.
- Form the coquitos using a piping bag or your hands.
- Place the coquitos on a tray lined with waxed paper or silicone. Coquitos must be separated from each other so they don’t stick together.
- Bake for 15 to 20 minutes.
- Serve right away or store them in the refrigerator in an airtight container for up to five days.
Nutrition
190 calories; 10 g fat; 7 g saturated fat; 50 mg cholesterol; 10 g protein; 21 g carbohydrates; 2 g fiber; 140 mg sodium; 319 mg calcium (30% of daily value). Nutrition figures based on using lowfat milk, and include an 8-ounce glass of milk.