Crema de Coco / Coconut Cream (1939)
While preparing the enchiladas described in Sombrilla a few weeks ago, volunteer Nathalie Burack and I also tried a recipe from for crema de coco. I had expected something like coconut-flavored vanilla pudding, but the consistency turned out much thicker. This, in combination with the large amount of cinnamon, resulted in something like semi-liquid cinnamon rolls.
I had initially intended to try the recipe from start to finish, but because of time limitations, I ended up using canned coconut milk. However, in case you’d like to make fresh coconut milk and need more guidance than provided below, eHow Food offers step-by-step instructions.
Lavalle de Hernández M., Faustina. Exquisita cocina de Campeche : 400 recetas experimentadas. México : México : Imprenta “Londres”, 1939. P. 200. [TX716.M4 L39 1939]
Crema de coco
Para la leche de un coco, ya seco, 200 gramos de azucar, 5 yemas de huevo, 50 gramos de harina y una cucharadita de polvo de canela.
El coco se parte quitandole la cascara negra; se muele y se le echa medio litro de agua revolviendolo bien; luego se exprime en un pano de colar para sacarle la leche. Las yemas se baten un poco echandoles el azucar; se afloja luego la baticon con un poco de la leche del coco, se le agrega la harina, la canela y por ultimo el resto de la leche. Se pone a fuego lento moviendola con una paletita, hasta que hierve bien.
Coconut Cream
For the milk of one coconut, use 200 grams of sugar, 5 egg yolks, 50 grams of flour and a teaspoon of cinnamon.
Remove the coconut shell, grind the coconut flesh and mix with a pint of water. Stir well. Then squeeze the liquid through a cloth for coconut milk. Beat the egg yolks, gradually adding the sugar. Beat in a little coconut milk; then add the flour and cinnamon. Finally, stir in the rest of the coconut milk. Cook over low heat until the mixture reaches a full boil.
Photos courtesy of UTSA photographer Mark McClendon.
