Recipe
Bombocado with a Twist
Coconut Delight: A Modern Twist on Bombocado
4.5 out of 5
Indulge in the flavors of Brazilian cuisine with this modern twist on the classic Bombocado. This delightful dessert showcases the richness of coconut and the creaminess of condensed milk, creating a heavenly treat that will transport you to the vibrant streets of Brazil.
Metadata
Preparation time
20 minutes
Cooking time
30-35 minutes
Total time
50-55 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free (with appropriate flour substitution), Nut-free, Lactose-free (with appropriate milk substitution), Halal
Allergens
Wheat (in the shortbread crust), Dairy (in the custard filling)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
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For the shortbread crust: For the shortbread crust:
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1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
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1/4 teaspoon salt 1/4 teaspoon salt
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For the coconut custard filling: For the coconut custard filling:
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
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3 large eggs 3 large eggs
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1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 18g, 12g
- Carbohydrates (total, sugars): 35g, 22g
- Protein: 6g
- Fiber: 1g
- Salt: 0.3g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the shortbread crust.
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3.Add the cold cubed butter to the dry ingredients and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
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4.Press the crust mixture into the bottom of a greased 9-inch tart pan, ensuring an even layer.
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5.In a separate bowl, whisk together the coconut milk, condensed milk, eggs, shredded coconut, and vanilla extract until well combined.
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6.Pour the coconut custard filling over the prepared shortbread crust.
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7.Bake in the preheated oven for 30-35 minutes, or until the custard is set and the crust is golden brown.
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8.Remove from the oven and let it cool completely before slicing and serving.
Treat your ingredients with care...
- Shredded coconut — Make sure to use unsweetened shredded coconut for a more authentic flavor and texture.
- Coconut milk — Opt for full-fat coconut milk to achieve a rich and creamy custard filling.
- Condensed milk — Traditional sweetened condensed milk works best for this recipe, but you can also use a dairy-free alternative if desired.
- Tart pan — If you don't have a tart pan, you can use a regular pie dish or a square baking dish as a substitute.
Tips & Tricks
- For an extra burst of flavor, toast the shredded coconut before adding it to the custard filling.
- Serve the Bombocado with a Twist chilled for a refreshing dessert experience.
- If you prefer a stronger coconut flavor, substitute some of the regular milk in the custard filling with additional coconut milk.
- Dust the top of the baked Bombocado with powdered sugar for an elegant finishing touch.
- Experiment with different crust variations by adding a hint of lime zest or ground cinnamon to the shortbread mixture.
Serving advice
Serve the Bombocado with a Twist as a standalone dessert or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Garnish with a sprinkle of toasted coconut for added visual appeal.
Presentation advice
To present the Bombocado with a Twist, carefully slice it into wedges and arrange them on a dessert plate. Drizzle a caramel sauce or chocolate ganache over the top for an elegant touch. Add a sprig of fresh mint or a dusting of powdered sugar for a final decorative element.
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