Creamy Coconut Custard with Chocolate Crumbles
Tierrita de Coco y VainillaDon’t be fooled by the name: Tierrita, or “little dirt” is a playful caribbean dessert that may look like a little flower pot, but tastes like a chocolate-topped custard dream! Here, GOYA® Maria Cookie crumbs smother a quick-as-can-be coconut custard to create a sweet finale to any dinner!
Prep time: 5 min.
Total time: 10 min., plus cooling time
1 can (13.5 oz.) GOYA® Coconut Milk
1 box (2 oz.) GOYA® Flan
1 tsp. GOYA® Vanilla Extract
1 package (3.15 oz.) GOYA® Chocolate Maria Cookies
Small sugar flowers (optional)
|1.||In small saucepan over medium-high heat, bring coconut milk to boil. Using a whisk, slowly stir in contents of flan package and vanilla extract. Cook flan mixture 2 min.||2.||Pour coconut flan into six 4-oz ramekins; cover and chill until firm, about 2 hrs. Meanwhile, place cookies in bowl of food processor. Pulse until cookies turn into fine crumbs.|
|3.||Top each cooled coconut flan with thick coating of cookie crumbs. Decorate with sugar flower, if desired.|
No Food Processor? No Problem!
To transform cookies into fine crumbs sans food processor, try this: Place cookies in large zip-top bag; seal tightly, squeezing out any air. Place bag on work surface. Using blunt end of rolling pin or bottom of skillet, pound cookies until fine crumb forms.