Monday, September 2, 2013

Tastes like sugarcake!

In Trinidad, there is a sweet treat called sugarcake that everyone loves. It's made up of shredded coconut, sugar, and ginger, and is dyed different colors with food coloring, like bright pink and blue. My Coconut Cardamom Cups are a play off of sugarcake, and have only five ingredients. I used sweetened condensed milk and cardamom mixed with the coconut. Topped with an almond slice and served warm in a crunchy phyllo shell.


1/2 cup sweetened shredded coconut
3 tbsp sweetened condensed milk
1/4 tsp ground cardamom
15 Athens Mini Fillo Shells (1 box)
15 almond slices

Preheat oven to 350 degrees F. In a bowl, combine coconut, condensed milk and cardamom. Mix well. Fill thawed Athens Mini Fillo Shells with mixture. Top each cup with an almond slice. Bake for 5 minutes. Serve warm.

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