Coconut Bebinca Recipe | Cook the Book

Serves: 6 Save

Ingredients (19)

  • For the Coconut Custard:
  • 1/4 cup whole milk
  • 1/4 cup heavy cream
  • Scant 1 cup coconut milk
  • 3 small or 2 large egg yolks
  • 1/3 cup superfine sugar
  • 3/4 tablespoon grated lime or lemon zest
  • 1 1/2 tablespoons cornstarch
  • 1 cups fresh or frozen grated coconut or 1/2 cup unsweetened dried coconut flakes 
  • For the Pancakes:
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon sugar
  • Pinch of salt
  • 3 tablespoons ghee or melted butter
  • 1/2 cup coconut milk
  • 3/4 cup milk
  • Vegetable oil, for cooking
  • Confectioners’ sugar, for dusting 

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Serious Eats