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Loading...Bienmesabe, which translates to "it tastes good to me," is a beloved Venezuelan coconut dessert with a silky, spoonable texture somewhere between a pudding and a thick cream. Fresh coconut is simmered with sugar and bound with egg yolks into a rich, lightly spiced treat that's best served chilled with a dusting of cinnamon.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 16 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 30 gSugar
- 6 gProtein
- 190 mgSodium
- 260 mgPotassium
- 85 mgCalcium
- 1.8 mgIron
- 1 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the coconut base
- 2 cups freshly grated unsweetened coconut (about 200 g)
- 2 1/2 cups hot water
- 3/4 cup granulated sugar
- 1/4 tsp salt
For the custard binder
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 cup cold whole milk
- 1 tsp vanilla extract
For finishing
- 1/2 tsp ground cinnamon, plus more for serving
- 2 tbsp dark rum (optional)
Directions
- Combine the grated coconut and hot water in a heavy saucepan, stir, and let steep off the heat for 10 minutes to draw out the coconut milk.
- Strain the coconut through a fine-mesh sieve lined with cheesecloth, pressing firmly to extract at least 3 cups of flavored liquid; discard the solids.
- Return the coconut liquid to the saucepan, add the sugar and salt, and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- In a bowl, whisk the egg yolks with the cornstarch and cold milk until completely smooth.
- Slowly ladle about 1 cup of the hot coconut liquid into the yolk mixture while whisking constantly to temper, then pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 6 to 8 minutes; do not let it boil or the yolks will curdle.
- Off the heat, stir in the vanilla, cinnamon, and rum if using.
- Pour into a serving bowl or individual ramekins, press a piece of plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 3 hours until thoroughly chilled and set.
- Serve cold in small bowls, dusted with extra cinnamon.
- Pair with crisp vanilla wafers or toasted bread for a traditional Venezuelan presentation.
Cook’s Notes
- Use freshly grated coconut whenever possible; it gives a noticeably richer flavor and aroma than dried unsweetened flakes.
- If using dried coconut, simmer it gently in the water for 15 minutes before straining to mimic the fresh-coconut extraction.
- Temper the yolks slowly to avoid scrambling; if you see any lumps, strain the custard through a fine sieve before chilling.
- The dessert thickens further as it cools, so don't be alarmed if it looks slightly loose when you take it off the heat.
- For a traditional finish, serve in small glass dishes with a dusting of cinnamon and a sprinkle of toasted shredded coconut on top.
