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.

Dessert› Bombocado

Cuisine of the Americas› South American cuisine› Brazilian cuisine

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

For the shortbread crust: For the shortbread crust:
1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
1/4 teaspoon salt 1/4 teaspoon salt
For the coconut custard filling: For the coconut custard filling:
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
3 large eggs 3 large eggs
1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
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

1.
Preheat the oven to 180°C (350°F).
2.
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the shortbread crust.
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.
4.
Press the crust mixture into the bottom of a greased 9-inch tart pan, ensuring an even layer.
5.
In a separate bowl, whisk together the coconut milk, condensed milk, eggs, shredded coconut, and vanilla extract until well combined.
6.
Pour the coconut custard filling over the prepared shortbread crust.
7.
Bake in the preheated oven for 30-35 minutes, or until the custard is set and the crust is golden brown.
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.