Authentic Goan Bebinca V6 with Warm Coconut Liqueur Sauce
Indulge in layers of traditional Goan multi-layered baked pudding infused with rich coconut milk and aromatic nutmeg. Served warm with a velvety coconut liqueur sauce, this dessert is a true festive masterpiece.
135min
Total Time
8
Servings
Goan
Cuisine
Recipe
1
Whisk the egg yolks and sugar together in a large bowl until pale and creamy.
2
Gradually stir in the coconut milk and sifted flour, ensuring no lumps remain.
3
Add the grated nutmeg and a pinch of salt to the batter, mixing well.
4
Preheat your oven's broiler element.
5
Brush a baking pan with melted ghee and pour a thin layer of batter.
6
Bake under the broiler for 5-7 minutes until golden brown.
7
Remove from the oven, brush with ghee, pour another thin layer of batter on top, and broil again.
8
Repeat the layering process until all the batter is used up, ensuring each layer is cooked through.
9
Let the bebinca cool completely before slicing into traditional diamond shapes.
10
For the sauce, gently heat the coconut liqueur, fresh cream, and butter in a saucepan until warm and combined, then drizzle over the warm bebinca slices before serving.
Ingredients
10 egg yolks
2 cups coconut milk
1.5 cups fine sugar
1 cup all-purpose flour
1 tsp grated nutmeg
1/2 cup clarified butter (ghee)
A pinch of salt
1 cup coconut liqueur
1/2 cup fresh cream
1 tbsp butter
*This AI-generated recipe may contain inaccuracies.