The recipe for these sweet little gems is taken straight from Rosie Lovell’s gorgeous book – ‘Spooning with Rosie’. She describes them as being sort-of Brazilian/Portuguese and they do taste super – all dense and sticky. Annoyingly I couldn’t get the right flour (will have to look around and try again) but having made them for my friend Hammad – who adores coconut- I am sure he’ll be more than happy to taste test them again!
*150g desiccated coconut *1 x 397g tin of condensed milk *2 tablespoons cassava (may be labelled as tapioca) flour or plain flour *2 medium free-range eggs
To make (16 little mommas):
1. Preheat the oven to 200Oc/gas mark 6 and lay out the cupcake cases on a baking tray.
2. In a large mixing bowl cream together the coconut, condensed milk and flour. It becomes really dense and sticky and is quite an effort to stir. It also smelt a bit iffy, but don’t worry!
3. In a small bowl beat the eggs and then add to the coconut mix before dolloping a generous spoon into each cupcake case. They will raise a little so make sure they’re not full to the top.
4. Turn the oven down to 160Oc/Gas Mark 2 and cook for 20 minutes – as Rosie said in her book, they rise into little mountains. Tasty ones!
5. Once they are cooked (dip a cocktail stick and make sure it comes out clean to test) they’re done. So just leave for an hour or so in the tray to cool.
I popped a raspberry into the bottom of each of my cakes. The tartness of the berry really cut through the sweetness of the cake which was welcome and.. it also made them look like little volcanos as the molten raspberry juice erupted and trickled down the side of the cake: neat!