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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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