Bizcocho Pina Colada (Pina Colada Cake)
1-1/2 cups coconut milk
1/2 cup coconut cream
3 tablespoons dark rum
1/4 cup canned crushed pineapple, drained
1 cup confectioners' sugar
2/3 cup ground almonds (about 3 ounces)
1/3 cup all-purpose flour
4 egg whites
3 drops almond extract
3 drops vanilla extract
1/4 pound (1 stick) unsalted butter or margarine butter to grease the custard cups
shredded sweetened coconut for garnish
1 Combine the coconut milk and cream in a saucepan. Bring to a boil. Lower the heat
and simmer until the liquid is reduced to 1 cup. Add the rum and set aside. Grease 4
custard cups and divide the pineapple evenly among them. Set aside.
2 Combine the sugar, almonds, and flour in a bowl. Add the egg whites and extracts and
whisk until the mixture is smooth. Preheat the oven to 375 F. Melt the butter in a
saucepan in a saucepan over medium heat until it turns brown, then add to the batter.
Divide the batter evenly among the 4 custard cups, making sure to cover the pineapple.
3 Bake for 20 minutes, or until the cakes are golden brown. Pour the coconut syrup
over the hot cakes. Let them soak for at least 2 hours or overnight.
4 To serve, run a small knife around the sides of the cups to loosen the cakes. Turn
them out onto a plate. Garnish with shredded coconut.)
Puerto Rican Recipes
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