Coconut cheesecake

Coconut cheesecake

Coconut cheesecake

Ingredientes:

– 2 cups freshly grated coconut
– 3 eggs
– 4 tablespoons butter
– 1 can (395 g) condensed milk
– 10 tablespoons all-purpose flour

Method of preparation:




Preheat oven to medium (180 ° C). Beat the coconut, eggs, butter and condensed milk in the blender for 3 minutes. Add the wheat flour and whisk for 15 seconds. Distribute the cream in 10 paper cases, suitable for muffin, and arrange in a baking dish. Bake for 20 minutes, until the surface is browned, or until you stick a toothpick in the small buns it comes out clean. Remove from the oven, serve hot or cold. If you prefer, decorate with coconut on tapes or burnt coconut.