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Bebinca with tender coconut ice cream


Ingredients (yields 8 portions)

  • 500ml thick coconut milk
  • 12 no.s egg yolks
  • 350gm refined flour
  • 50gm unsalted butter (for brushing layers)
  • 400gm breakfast sugar
  • 2.5gm nutmeg powder (to sprinkle)
  • 2.5gm caradamom powder (put in the mix)
  • 5ml vanilla essence

For the caramel sauce

  • 375gm breakfast sugar
  • 90gm unsalted butter
  • 125gm fresh cream
  • 60ml honey


  • 8 scoops tender coconut ice cream


  • Preheat oven to 170ºC for exact 15 minutes. Before baking, grease a round tin or a loaf pan with butter.
  • Take a mixing vessel, combine coconut milk and sugar, with the help of electric beater, beat until the sugar dissolves.
  • Add one egg yolk at a time and beat until they all mix nicely.
  • Now add flour, beat nicely.
  • Divide the batter into two parts, one remains as it is and add caramel to the other part.
  • Pour 100gm plain batter and bake for five minutes.
  • Now spread some ghee over it with the help of a brush, sprinkle little nutmeg powder and pour the caramel flavoured mixture and bake again for five minutes.
  • Continue greasing and baking with 1/2 cup batter until all the batter is finished, bake each layer for 5-6 mins.
  • Allow to cool completely, unmold the pan gently with a tap from behind, slice bebinca and serve warm with a scoop of ice cream.


By Snigdha Bhowmick
Chef Surajbir Singh
Specialist Pastry Chef
Trainer, Under One Roof
Hotel Consultants

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