Stir sugar and water over medium heat until sugar is dissolved. Let cook to make a thick syrup. Pass the yolks through a sieve. Blend yolks and coconut cream and stir into syrup. Cook over a double boiler until it coats the spoon. Let cool. Chill. Serve in individual bowls or on top of ice cream. NOTES : This tastes great with ice-cream or as filling for walnut cake. Recipe by: Miriam Podcameni Posvolsky Posted to Bakery-Shoppe Digest V1 #231 by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1446g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1949 (40%)|
|Amt Per Serving||% DV|
|Total Fat 216.6g||289 %|
|Saturated Fat 77.9g||390 %|
|Monounsaturated Fat 95.8g|
|Polyunsanturated Fat 34.3g|
|Cholesterol 10069.4mg||3098 %|
|Sodium 392.6mg||14 %|
|Potassium 901.7mg||24 %|
|Total Carbohydrate 629.2g||185 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 629.2g|
|Protein 129.4g||185 %|
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Calories per serving: 4909
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