COQUIMOL

 

(Coconut-Egg Cream)

 

 

Use a large pot

4   lbs of sugar

     Water (enough to cover the sugar)

2    regular cans of Coconut Milk – or 1 Large can

1    Dozen Egg Yolks

2    Sticks of cinnamon

 

 

Method

 

Place sugar in a large pot and add water enough to cover the sugar and add the cinnamon. Stir until diluted and place on medium heat. Do not stir but check for consistency. When it begins to thicken, remove from heat and let it cool off.

 

Crack eggs, removing and disposing of the egg whites (or save for a healthy scramble). Open the 2 small cans of Coconut milk or use one Large can if you can find it. Mix the egg yolks together with the coconut milk until combined.

 

After the syrup (melao) is cooled, add the coconut/egg mixture and stir. When mixture is thoroughly combined, run through a colander once. Then place back on stove on medium heat. Now you must stir continuously so that the bottom does not stick. When the mixture thickens remove from heat and let cool off. Do not make it too thick because when it cools off it will thicken more. The end results should have the consistency of Leche Condensada. This thick sauce is then poured over plain pound cake slices. Pour with a soup spoon as much as you like. This recipe will make a large quantity, so be prepared to have jars to store it in the fridge. Give it away for Christmas presents, as I will do this year.

 

****Note:

This is a family recipe – I have never heard of anyone else out of the family make this, unless it’s called by another name. In the old days we had to take grated coconut and spoon it into cheesecloth and press the milk from it with your fingers.