Panamanian Coconut Cream Dessert

Be the first to rate

(No Ratings Yet)

Loading...

This traditional Panamanian cream dessert combines toasted fresh coconut and ground almonds in a velvety custard base, sweetened slowly with sugar and perfumed with a splash of rum. Served cool in small bowls with a dusting of ground cinnamon, it showcases the rustic sweetness of Panama's Azuero region.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 15 gSaturated Fat
• 46 gCarbs
• 5 gFiber
• 38 gSugar
• 10 gProtein
• 105 mgSodium
• 330 mgPotassium
• 185 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the coconut base

• 2 cups (200 g) unsweetened shredded coconut
• 2 cups (480 ml) whole milk
• 1/4 teaspoon fine salt
• 1 cinnamon stick

For the almond thickener

• 1/2 cup (60 g) finely ground blanched almonds
• 3/4 cup (150 g) granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 tablespoons white rum
• Ground cinnamon, for finishing

Directions

1. Combine the shredded coconut, milk, salt, and cinnamon stick in a heavy saucepan over medium-low heat. Bring to a gentle simmer and cook for 8-10 minutes, stirring often, until the coconut is soft and the milk is fragrant.
2. Stir the ground almonds into the simmering coconut mixture and cook for another 5 minutes, watching carefully so the bottom does not scorch.
3. In a separate bowl, whisk the egg yolks with the sugar until the mixture is pale and slightly thickened, about 2 minutes by hand.
4. Temper the eggs by slowly drizzling about 1 cup of the hot coconut mixture into the yolks while whisking constantly, then pour the warmed yolk mixture back into the saucepan.
5. Reduce the heat to low and cook, stirring constantly with a wooden spoon, for 8-10 minutes until the cream coats the back of the spoon and holds a line drawn through it. Do not let it boil or the eggs will curdle.
6. Remove from the heat, stir in the vanilla and rum, and discard the cinnamon stick. Pour the cream into four small ramekins or ceramic bowls.
7. Let cool to room temperature, then cover and chill in the refrigerator for at least 2 hours to set.
8. Just before serving, dust each ramekin generously with ground cinnamon. Serve cool with a small spoon and thin crisp cookies on the side if desired.

Cook’s Notes

• Use fresh grated coconut when available; pulse fresh coconut in a blender for a few seconds before measuring for the best texture.
• Never let the cream boil once the egg yolks have been added or it will curdle; keep the heat low and stir constantly during the thickening stage.
• For a richer dessert, substitute 1/2 cup of the milk with canned coconut milk.
• The dessert can be made up to 2 days ahead and stored covered in the refrigerator; the flavors deepen as it chills.
• Traditional versions sometimes include a tablespoon of fine dried breadcrumbs along with the almonds to help the cream set; add them with the almonds if a firmer texture is desired.

You might also like

Americas

Panamanian Beef-Stuffed Yuca Fritters

Americas

Panamanian-Style Chicken and Rice with Achiote and Beer

Americas

Panamanian Chicken and Yuca Stew

Americas

Panamanian Sweet Corn Milk Drink