Azoresgal~Life on an Island

This is one of my favorite desserts, a classic my mother and my aunts always made. At all of our celebrations, this lovely coconut custard with its billowy meringue topping and chocolate sauce, always made an appearance! Every spoonful is a bite of nostalgia from my childhood! 500 grams sugar 200 grams unsweetened coconut (fine) 5 tablespoons of flour (heaping) 8 eggs (yolks and whites separated) 500 mL milk for the meringue 8 tablespoons of sugar + the 8 egg whites Preheat oven 180/350 In a large bowl, mix the sugar and the egg yolks with a  hand mixer. Next add the coconut, the flour and the milk, mix well. Pour the mixture into a butter greased glass baking dish (13x9). Bake 30 minutes or just until almost set, (it will continue to cook after you add the meringue) For the meringue, beat the egg whites and the 8 tablespoons of sugar, until stiff peaks form. Remove the custard from the oven, and top with the meringue, swirl it with a spoon to form peaks. ...

Happy Cinco de Mayo everyone! I don´t know if you are cooking mexican tonight for dinner or not. If by chance you are, here is the perfect little dessert to end your meal with, Churros. They require very little ingredients to make, and come together quickly, but trust me, the end result is amazing! The cinnamon-sugar coating adds crunch and just the right amount of sweetness. If that weren't enough, the chocolate dipping sauce takes this dessert to the next level, a great combination of flavors. I promise if you make them, you won’t be disappointed! Churros 2 tablespoons  butter 2 tablespoons brown sugar 1 1/2 teaspoons kosher salt 1 1/4 cups water 1 cup plus 2 tablespoons all-purpose flour, sifted 2 large eggs vegetable or canola oil, for frying Cinnamon Sugar 1/2 cup sugar 1/2 teaspoon ground cinnamon Whisk the sugar and cinnamon together in a wide, shallow bowl. Set aside. To make the churros: Combine the butter, sugar, salt, and water in a...