1 1/2 xícara (chá) de coco seco
1 xícara (chá) de leite de coco
1/3 de xícara (chá) de Maionese Soya Caseira
2 1/2 xícaras (chá) de açúcar
1/2 xícara (chá) de água
15 gemas
Para untar
2 colheres (sopa) de Margarina Soya Cremosa
1/4 de xícara (chá) de açúcar
In a bowl, place the egg yolks, passing them through a sieve to remove the outer skins. Add the dried coconut, coconut milk, Homemade Soya Mayonnaise, sugar and water. Mix well, cover with plastic wrap and refrigerate for 24 hours. The next day, grease a mold (with a hole in the middle) using the Creamy Soya Margarine and the sugar. Add the chilled cream and bake in a preheated oven in a bain-marie at 180 °C for 30 minutes.
Preparation time: 50 minutes (+ 24h resting time)
