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8 Serves
103 Mins
Preheat your oven to 175°C and grease a ring mold or muffin tins with butter.
In a large bowl, combine the egg yolks, sugar, and grated coconut, mixing until well incorporated.
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Vitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
115 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
427 mg / 1,250 mgPotassium
204 mg / 4,700 mgSodium
58 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
17 g / 20 gCholesterol
865 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Pour the mixture into the prepared molds and place them into a larger roasting pan filled with hot water to create a bain-marie.
Bake in the oven for approximately 80 minutes until the tops are golden and the custard is set.
2
g34
g15
g
Colombian
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