Brazilian recipe
Coconut Empadão (Empadão de coco)
A creamy Brazilian coconut sweet bake with grated coconut, eggs and milk, simple enough for any occasion.
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Ingredients
4 eggs
1 and 1/2 cups of sugar
2 tablespoons of unsalted butter
2 pacotes (100g cada) of coarsely grated coconut
1 and 1/2 cups of whole milk
2 tablespoons of cornflour well-filled
1 and 1/2 cups of sugar
2 tablespoons of unsalted butter
2 pacotes (100g cada) of coarsely grated coconut
1 and 1/2 cups of whole milk
2 tablespoons of cornflour well-filled
Where to find ingredients
Find Brazilian ingredients such as dendê oil, macaxeira or cassava, cachaça, palmito, cassava flour, requeijão, goiabada, guaraná, calabresa, moranga squash, cação and queijo minas in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: firm white fish for cação, smoked sausage for calabresa, cream cheese for requeijão, and butternut squash for moranga.
Preparation method
- In the bowl, beat the butter with the sugar until obter the creme claro and fofo
- Add the eggs the the the, batendo well after cada adiçãthe
- Fold in the grated coconut, the milk and the cornflour dissolvido em the pouco of milk, if necessário to facilitar
- Mix all the ingredientes vigorously until obter the dough smooth and smooth
- Pour the dough em the baking tray previamente greased with butter
- Take to the preheated oven the temperature média (cerca of 180°C) and bake until that the empadãthe esteja golden and firm
Observations
Coconut empadão is a classic Brazilian sweet, known for its creamy texture and gentle sweetness. It is a practical, comforting option for parties, dessert or serving with coffee. This recipe keeps the method simple while delivering a warm, flavourful result for the whole family.
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