Dominican Baked Coconut Dessert (Coco Horneado)
Servings: 8
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Dominican coco horneado made with allulose, Greek yogurt, coconut milk, almond flour, lime zest, and Dominican cinnamon. Sugar-free, 8g protein, 3g sugar per serving.
Ingredients
- 3 cups unsweetened shredded coconut freshly grated is best
- 1 cup allulose
- 2 cups full-fat coconut milk
- ½ cup plain Greek yogurt or blended cottage cheese
- ½ cup almond flour or oat flour
- 2 whole eggs lightly beaten
- Zest of 4 green limes
- 3 tablespoon melted grass-fed butter
- ½ teaspoon ground Dominican cinnamon
- Pinch of salt
Instructions
- Preheat oven to 180C (350F). Grease your baking mold lightly with coconut oil.
- Infuse the zest: combine shredded coconut with allulose and lime zest in a large bowl. Rub the zest into the coconut with your fingers for 1-2 minutes to release the essential citrus oils. This step is not optional.
- Mix wet ingredients: add eggs, Greek yogurt, coconut milk, and melted butter to the coconut mixture. Whisk until well combined.
- Fold in dry ingredients: add almond flour, cinnamon, and salt. Fold until evenly distributed. The batter should be thick, rustic, and highly textured.
- Bake: pour into prepared mold. Bake 35-45 minutes until edges are deep golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before slicing - at least 30 minutes. The allulose sets as it cools. Cutting warm will crumble the dessert. Finish with a fresh squeeze of lime juice and a dusting of lime zest just before serving.
Nutrition
Calories: 442kcal | Carbohydrates: 37g | Protein: 8g | Fat: 43g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 74mg | Potassium: 348mg | Fiber: 6g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg
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