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Lemon Coconut Cream

chef.tim.lee's picture
Ingredients
  Powdered sugar 17 Tablespoon (1 Cup + 1 Tablespoon)
  Grated lemon rind 1 1⁄2 Teaspoon (From 1 1/2 Lemons)
  Egg yolks 2 , slightly beaten
  Lemon juice 1 1⁄2 Tablespoon (Extracted From 1 1/2 Lemons)
  Shredded coconut 1 Cup (16 tbs)
Directions

Put sugar in bowl, add egg yolks, rind and lemon juice.
Stir constantly while cooking in double boiler—approximately 10 minutes—now add coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut

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4.21
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1407 Calories from Fat 296

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 26.6 g133.1%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 31.1 mg1.3%

Total Carbohydrates 271 g90.5%

Dietary Fiber 8.1 g32.3%

Sugars 252.5 g

Protein 8 g15.2%

Vitamin A 8.8% Vitamin C 37.8%

Calcium 6.2% Iron 15.7%

*Based on a 2000 Calorie diet

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Lemon Coconut Cream Recipe