Many thanks to the staff at Waterstone’s Richmond and all who came to my talk there on Wednesday evening. As I explained on the night, I’ve been trying out some Brazilian specialities (for the forthcoming Brazilian edition of The Flavour Thesaurus), and am grateful to those of you who tried (and seemed to like) the chewy little coconut and parmesan cakes I brought along. A few people have asked for the recipe – so here it is. It really is a cinch.
Coconut and parmesan queijadinha
Ingredients: 1 can of condensed milk, 1 cup of unsweetened desiccated coconut, 1/2 cup grated parmesan, 2 yolks, 1 tbsp caster sugar, 2 tbsp plain flour.
Mix everything together, pour the batter into greased mini-muffin trays, and bake at 180°C for 15-18 mins. Makes 28.
Note that the cup is the standard American measuring cup. If you don’t have one, use a measuring jug. 1 cup = 240ml.