The Coconut Yemitas are the coconut version of the Cuban sweets based on egg yolks (yema, in Spanish).
There are different versions, including some with caramel as a topping – especially for basic yemitas.
The following recipe includes caramelization.
I served them in my Jumbo coconut bowl.
You’ll find many other coconut-based recipes on the blog:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15 pieces
- Cooking methods: Bain-marie
- Cuisine: Caribbean
- Seasonality: All seasons
Ingredients
- 8 egg yolks
- 1/4 cup sugar
- 2 cups grated coconut
- to taste cinnamon powder
- 1 pinch salt
Steps
Mix the egg yolks with the sugar, salt, and cinnamon for about 10 minutes, in a bain-marie, until you get a frothy mixture.
Remove from the heat, add 1 and 1/2 cups of grated coconut.
Let it cool.
Form balls and roll them in the remaining grated coconut.
You can serve them with caramel.
