Coconut Cupcake Dessert (Quindins de Yaya)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FOR THE BLANCMANGE: 4 cups finely grated fresh coconut 4 cups milk sugar to taste
4 tablespoons cornstarch FOR THE SAUCE: 1/2 pound, about 24, pitted prunes 3/4 cup tawny port
1-1/2 cups sugar 1/2 cup water



1 In a saucepan combine the coconut and milk and bring to a simmer. Remove from the heat and steep for 30 minutes. Strain the liquid through a cheesecloth-lined sieve into a bowl, squeezing the cloth to extract all the liquid. There should be 4 cups. If necessary add a little milk to make up the quantity. Season with sugar to taste. Rinse out and dry the saucepan. Mix a little of the coconut milk with the cornstarch and stir it into the rest of the milk. Pour the mixture into the saucepan and cook, stirring constantly with a wooden spoon, over moderate heat until it is smooth and thick, about 5 minutes. Pour it into a 1-quart mold rinsed out with cold water and refrigerate until set. Unmold onto a serving plate and surround with the prune sauce.
2 FOR THE SAUCE: Put the prunes into a bowl with the port and let them macerate for 30 minutes. In a medium saucepan combine the sugar and water. Simmer for 5 minutes to make a fairly heavy syrup. Add the prunes and port and simmer for 5 minutes longer. Cool, chill, and use to garnish the Manjar de Coco.

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