"Do you like them?" I asked Brady when I handed him a plate with some Bombocados.
"Oh! They are so delicious!", he said.
And I smiled.
It was the first time I made Bombocado, which I decided to translate into mini Coconut & Cheese cake. Flourless & gluten-free, I must add.
Last Sunday, as I walked into the kitchen with a hungry belly for something sweet, I thought I would call my mother to ask for her Bombocado recipe, which she calls Sorrisos, or in English, Smiles.
Inevitably it is what happens when we eat Bombocado, we smile, happy and fulfilled.
They are extremely moist, deliciously smooth, and satisfying.
The next morning, before going to work I stopped at my friend's home to give her some Bombocados.
Later that day, she called me to say she and her children loved it, and asked for the recipe. Gladly, I gave it to her.
I know what you are going to say. Yet another sweetened condensed milk recipe?
Please do not be hard on me. What can I say. I read that was an American, Gail Borden Jr., who developed was is known today as sweetened condensed milk, but we Brazilians have adopted and cherished it as our own.
The sweetness of baked coconut scent filled my home, and as always it took me back to the time I lived on the second floor above my father's bakery.
Every time I bake a cake I feel like I'm heading back home growing up in a large family.
Never a dull moment.
Sweet and cozy memories.
- Usually, I would place Bombocado in small baking paper candy cases like these ones, but I wanted to use some muffins cups I'd bought a while back.
- If you can use freshly grated coconut.
- There is no need to sprinkle coconut on top of them, they have plenty. I did that just to dress them up for my Easter table.
Are you ready for the simplest and most delicious treat?
Mini Coconut and Cheese Cake - Bombocado
Makes 10 when using muffin cases
♥ 1 can sweetened condensed milk
♥ 225 grs unsweetened coconut
♥ 65 grs grated parmesan cheese
♥ 4 egg yolks
Preheat oven to 310F. Line muffin tray with cases. I used some paper cases and some silicone ones.
In a blender, beat the egg yolks, add sweetened condensed milk, beat some more. Add the cheese, and last, and gradually, add the coconut.
Place the mixture into the cases, and bake them for about 20 - 25 minutes until lightly golden.
Use the toothpick method to check whether they are done. If after 25 min they are still not ready, turn the oven off, and let them finish cooking inside of it, but keep one eye on them, they should not get brown.
Place them on a rack to completely cool off.
Is there any of that coconut thing left? Brady asked me after dinner.
He rarely eats sweets after dinner. I think it was love at first bite.