“Bom-bocado” literally means good-bite, and it is a sweet pastry of the Portuguese monastic confectionery tradition, that uses a lot of eggs yolks, sugar, almonds and cheese. It is very similar to “queijadinha”.
In Brazil, however, coconut flour is used as a substitute for almonds, and usually whole eggs are used instead of the yolks. Nowadays there are a multitude of delicious versions of this recipe that use local products such as corn flour or cassava and, recently, the condensed milk.
• 150 g dehydrated shredded coconut (hydrated with 50 ml water)
• 250 g sugar
• 50 g grated Parmesan cheese
• 25 g melted butter
• 5 eggs
• cupcake mould
- Mix all ingredients together.
- Grease the muffin pan cavities (if it’s not nonstick pan) or line them with foil baking cups.
- Carefully pour the mixture into the mould cavity.
- Bake in a preheated oven at 200°C until golden brown. It takes around 20 minutes.
Yield: 12 “bons-bocados”.
Posted on: 25 March 2016