Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1 cup of whole milk
- 1 cinnamon stick
- 1/2 cup of sugar
- 1/2 cup of cornstarch
- 2 eggs
- 1/2 cup of shredded coconut
- Vegetable oil for frying
Special equipment needed:
- Medium saucepan
- Whisk
- 8x8 inch square baking dish
- Large skillet
- Paper towels
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, whole milk, and cinnamon stick. Heat over medium heat until it reaches a simmer.
2. In a separate bowl, whisk together the sugar and cornstarch. Add the eggs and whisk until well combined.
3. Slowly pour the egg mixture into the simmering milk mixture, whisking constantly to prevent lumps from forming.
4. Continue to cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove the cinnamon stick and pour the mixture into an 8x8 inch square baking dish. Smooth the top with a spatula and let it cool to room temperature.
6. Once the mixture has cooled, cut it into squares or rectangles.
7. In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
8. Dip each square of the cooled mixture into the shredded coconut, pressing the coconut onto all sides.
9. Fry the squares in the hot oil until they are golden brown on all sides, about 2-3 minutes per side.
10. Remove the squares from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for the saucepan and medium-high heat for the skillet
Serving size:
This recipe makes about 12-16 squares, serving size is 2-3 squares per person.
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Sodium: 55mg
Sugar: 19g
Substitutions for ingredients:
- You can use almond milk or any other non-dairy milk instead of whole milk.
- You can use any type of sweetener instead of sugar, such as honey or maple syrup.
- You can use any type of flour instead of cornstarch, but the texture may be slightly different.
- You can use unsweetened or sweetened shredded coconut.
Variations:
- You can add a teaspoon of vanilla extract or a pinch of nutmeg to the milk mixture for extra flavor.
- You can add a tablespoon of rum or brandy to the milk mixture for an adult version.
- You can serve the squares with a drizzle of chocolate sauce or caramel sauce.
Tips and tricks:
- Make sure to whisk the egg mixture well to prevent lumps from forming.
- Let the mixture cool completely before cutting it into squares to prevent it from falling apart.
- Press the shredded coconut onto the squares firmly to make sure it sticks.
- Fry the squares in small batches to prevent overcrowding in the skillet.
Storage instructions:
Store the fried squares in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the squares in a 350°F oven for 10-15 minutes or in the microwave for 30 seconds to 1 minute.
Presentation ideas:
Arrange the squares on a platter and sprinkle some powdered sugar on top for a simple presentation.
Garnishes:
You can garnish the squares with fresh berries or a dollop of whipped cream.
Pairings:
Serve the Coconut Leche Frita with a cup of coffee or tea.
Suggested side dishes:
This recipe is usually served as a dessert, but you can also serve it with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the mixture is too thin, whisk in a tablespoon of cornstarch at a time until it thickens.
Food safety advice:
Make sure to heat the milk mixture to a simmer to prevent any harmful bacteria from growing.
Food history:
Leche Frita is a traditional Spanish dessert that dates back to the Middle Ages. It is made by frying a custard-like mixture and is usually served with a sprinkle of cinnamon sugar.
Flavor profiles:
The Coconut Leche Frita has a creamy and sweet flavor with a crunchy coconut coating.
Serving suggestions:
Serve the Coconut Leche Frita as a dessert after a Spanish-inspired meal.
Related Categories
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Region: Spanish
Taste: Sweet, Coconutty, Creamy, Rich, Caramelized