|Egg whites||100 Gram|
|Rum||1 Teaspoon (Leveled) (A Little)|
|Melted butter||100 Gram|
|Crème patissiere||70 Gram (Hot)|
|Cinnamon powder||1 Teaspoon|
Whip sugar, egg and egg whites together, then add a little rum and the cinnamon powder.
Continue whipping, adding the hot creme patissiere, dry coconut and then the melted butter.
Fill the mould with this mixture and bake in the oven at a temperature of 200°C