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Zayda Acosta's recipes

June 22, 2003

Flan de Coco

  • 1 15-ounce can cream of coconut

  • 1 can condensed milk

  • 1 12-ounce can evaporated milk or coconut milk

  • 1 8-ounce package cream cheese, at room temperature

  • 1 dozen eggs

Melt 1 1/2 cups sugar in frying pan and pour into mold or pan big enough to hold flan mixture.

Mix remaining ingredients well and pour over melted sugar.

Place pan or mold in a larger baking dish of water that comes about halfway up sides of mold, creating a double boiler.

Bake in 350-degree oven for 1 to 1 1/2 hours or until a knife inserted comes out clean.

Invert onto serving dish.

Pastre Tropical

  • 1 vanilla pound cake or sponge cake

  • Cinnamon

  • 1 15-ounce can cream of coconut

  • 1 13-ounce can coconut milk

  • 1 12-ounce can evaporated milk

  • 1 12-ounce package frozen whipped topping, thawed

  • 1 can crushed pineapple, well drained

  • 1 tablespoon instant vanilla pudding

  • Toasted almonds or toasted coconut for garnish

Cut the cake in slices and arrange in the bottom of a 9-by-13-inch cake pan. Sprinkle cinnamon over cake. Mix milks and pour over cake. Mix whipped topping with pineapple and vanilla pudding. Spread over cake. Garnish with toasted almonds or coconut.


Refrigerate for at least 1 hour.

Zayda Acosta created this dessert, adapted from the Nicaraguan dish "Tres Leches (Three Milks)".

Pavo Puertorrgueno (Puerto Rican Turkey)

  • 1 teaspoon salt per pound of turkey

  • 3 cloves garlic (mashed) per pound of turkey

  • 2 teaspoons crushed black peppercorns per pound of turkey

  • Oregano and cumin to taste

  • Enough vinegar to moisten ingredients

  • 1/2 pound bacon, cut in 1/2- to 1-inch pieces

Make a paste with all ingredients except bacon.

Lift up turkey skin and make holes in turkey under the skin.

Put seasoning in holes and rub under skin.

Stuff holes with bacon and place under skin.

Let rest, breast down, in refrigerator for two days. Cover well. Turkey will have a strong (pleasant) smell.

On the day of roasting, put turkey in a roasting bag or pan. Roast as you have always done, breast side up.

Zayda's Coconut Ice Cream

  • 1 15-ounce can cream of coconut

  • 1 13-ounce can coconut milk

  • 13 ounces water

  • 1/2 cup sugar

Mix ingredients. Place in a 9-by-13-inch pan. Freeze.

Take out and "beat up" every hour to add air to ice cream, until proper consistency.

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