Not to be confused with the chocolate-hazelnut spread, this Spanish-style custard is a glorious blend of sweetened milk, cinnamon and coconut.
What You Need
Original recipe yields 10 servings
4-1/2 cups milk, divided
1 cup packed brown sugar
2 cinnamon stick s
1/2 cup cornstarch
2 cups BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Bring 3-1/2 cups milk, sugar and cinnamon sticks to boil in large saucepan on medium heat. Remove from heat. (Mixture may appear curdled.) Let stand 5 min. Remove and discard cinnamon sticks.
Add cornstarch to remaining milk; stir until dissolved. Add to ingredients in saucepan along with the coconut; stir. Cook on medium-high heat 5 min. or until thickened, stirring constantly.
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
Sprinkle with ground cinnamon just before serving.
Substitute panela for the brown sugar.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.