1931 Cuban Cookery by Blanche Z de Baralt

lOT

napkin or other stout linen and wring. (Preferrably done by two persons) so as to extract the milk juice from the grated ~oconut. Make a thick syrup with sugar and water and take as many cups oi this syrup as you have of the coconut milk. Add a cup of cow's milk and allow three egg yolks for every cup of the combined liquid. Cook. stirring constantly with a wooden spatula or spoon. Put in a piece of vanilla bean. When mixture comes away from sides of the pan, it is done. It should have the consistency of thick cream.

CAFIROLETA

Half sweet potato dulce (boniatillo) and half coconut milk (coquimol) mixed.

COCO QUEMADO (Toasted coconut).

Grate · a coconut. Make a syrup of two cups of sugar and one of water. When thick add coconut, yolks of four