Bite with Belkys: Quatro Leches de Coco from De Rodriguez Ocean

The Chef: Douglas Rodriguez
The Restaurant: De Rodriguez Ocean
The Dish: Quatro Leches de Coco

Ingredients:

10 eggs, beaten
2 cups of granulated sugar
2 cups of all purpose flour
2 tsp of vanilla extract
1 - 15 oz. can of cream of coconut
1 - 14 oz. can of coconut milk
1 - 14 oz. can of sweet condensed milk
1 - 12 oz. can of evaporated milk

Method of Preparation:

-Begin by making a sponge cake. In a mixer combine beaten eggs and sugar. Let it whip for six to seven minutes. The mixture will become fluffy and white.

-Then, slowly sift in all purpose flour, add vanilla extract and mix.

-Now, line a baking pan with parchment paper and a little non-stick spray and transfer the cake batter.

-Let the cake bake in a 400 degree oven for about 40 minutes.

-Once its ready, let the cake cool down and poke holes into it.

-Next, combine cream of coconut, coconut milk, sweet condensed milk and evaporated milk. Pour the milk mixture over the cake. Let the cake absorb the milks for at least one hour.

To Plate:

At the restaurant, they use a ring mold to cut the cake, and they garnish with crushed coconut cookies, a key lime curd, and a mint leaf.

Serving Suggestion: Pink Elephant (Champagne Cocktail)

Serves: 12

Note:

Take a copy of the recipe to the restaurant and receive complimentary valet and a dessert on the house. (valid for one month)

FOR MORE INFORMATION:

101 Ocean Drive
Miami Beach, FL 33137
305-673-DROD
www.drodriguezocean.com