Chicheme (Corn and Coconut Dessert)

Ingredients:

1 kg cracked maize
2 tbsp "fecula de maiz"
2 chips cinnamon
1/4 cup butter
1/4 cup "clavos de olor"
1/2 teaspoon "nuez moscada"
250 ml evaporated milk
2 liquefied coconuts (coconut milk)
1 liter milk
3 cups sugar
1 tbsp vanilla
Picks of salt

Preparation:

Let boil the corn in three liters of water for one hour.

Place it in another separate pot and mix it with evaporated milk, the coconut milk, the vanilla, the cinnamon, the "nuez moscada" and the "clavos de olor".
Add the milk, the sugar, the salt and butter.
Incorporate the "fecula de maiz".
Let boil but keep stir constantly until obtaining the wished thickness.

Retire the cinnamon and the "clavos de olor" with a spoon.
Serve it hot or cold.

Coconut Puddin

Ingredients:

250 g sugar g
50 g coconut
1 tbsp "maicena"
1 teaspoon butter
1 small branch of cinnamon
3 eggs
1 egg white
3/4 cup water

Preparation:

Cook the sugar with the water and the cinnamon until obtaining a a little thick syrup and reserve.

Stir the eggs until they are well frothy and pale.
Add the coconut, the "maicena" and the prepared syrup, without the cinnamon.
Let rest for minutes.

Stir the egg white at verge of snow.
Add it to the previous mixture wiht surrounding form.
Spill the mixture in a greased mold.

Bake at 160º (350ºF) for 40 minutes.
Let cool and serve.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Mango Puddin

Ingredients:

2 tablespoons lemon juice
2 cups mango pieces
5 eggs
2 tablespoons sugar

Preparation:

Mix the yolks and the lemon juice until they are pale.
Add the mango and the sugar.

Place it in a container and separate.

Beat the albumens at verge of snow.
Incorporate in surrounding form to the previous mixture.

Distribute in 8 glasses ren.
Let cool covered with plastic paper for 20 minutes.

Apple and Raisin Pudin

Ingredients:

2 cups heavy cream
1/2 cup sugar
4 eggs
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons melted butter
7 bread slices without edges
2/3 cup raisins
Additional cinnamon to decorate

Preparation:

Preheat the furnace at 175ºC (350ºF).

Mix the first 5 ingredients in the beater.
Mix the bread, the butter and the raisins with a spatula.

Put the mix into a greased pyrex.
Bathe with the mixture of the heavy cream.
Bake for 30 minutes.

Add the additional cinnamon.
Bake for 35 more minutes.