Recipe for Coco Quemado (Crispy Coconut) 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
One 16-ounce can coconut in heavy syrup, undrained (available at Hispanic markets )
1/4 lb Sugar
1 stk cinnamon
pn Of salt
3 lrg Egg yolks
1 lrg Egg
3 tbl Salted butter at room temperature
1/2 cup Slivered blanched almonds
Whipped cream or ice cream, optional
Instructions:
Instructions: And its syrup, the sugar, cinnamon stick, and salt, stirring, until it comes to a boil and the sugar is dissolved. Remove the cinnamon stick and allow the mixture to cool at room temperature. 2. Preheat the oven to 325 degrees. In a large bowl, beat together the egg yolks and the whole egg.

Add the eggs and butter to the cooled coconut mixture and mix well. Pour the mixture into an 8 x 8-inch Pyrex baking dish, sprinkle the almonds on top, and bake until browned and crisp on top, 30 to 40 minutes. Allow to cool, cut into squares, and serve with whipped cream.

Makes 8 to 10
servings COCO QUEMADO Crispy Coconut

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