Queso de Coco - Coconut Custard

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Although queso de coco actually means "coconut cheese", it is actually a sort of coconut custard (like a light, slippery pudding or flan). I think people just call it "queso" (cheese) because of its consistency. You'll need the following ingredients:

Bolivian food recipes desserts queso de coco

Ingredients: (Serves 8)

10 ounces, of coconut cream*
20 ounces, of regular milk
1 teaspoon of cornstarch
8 eggs
1/2 pound of sugar


* You can usually purchase canned coconut cream. Sometimes it comes in jars as a paste. You can substitute coconut cream with coconut milk, but it won't be as creamy. If you do this, consider 3/4 glass coconut cream and 1/4 glass evaporated milk to give it the creamy texture that is the objective of this recipe.


In a pot boil the milk, coconut cream and sugar for 5 minutes. Dilute the cornstarch in a little water and add to the pot, stirring constantly for an additional 5 minutes.

Remove from the stove and allow to cool.

Separate the eggs whites from the yolks. Add the yolks to the mixture stirring until completely incorporated. Beat the egg whites to a soft peak and add, stirring until incorporated.

Cook your mixture again, this time in a double boiler, on low heat for one hour.

Remove the mixture, pour into a mold, refrigerate, and remove from mold when solid. (If you like, you can add some fruit to your custard in the mold, but don't add very wet fruits or drippy fruits or it won't set). Your dessert will have a texture similar to flan or a jelly custard, but will be creamy and sweet like pudding.

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