A luscious Venezuelan dessert of sponge cake soaked in coconut cream and topped with meringue — the name means "tastes good to me" and it absolutely does.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass baking dish
Garnishes: cinnamon dust, toasted coconut
Instructions
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1
Mix coconut milk, condensed milk, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 min.
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2
Stir in shredded coconut and vanilla. Let the cream cool.
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3
Slice sponge cake into layers and arrange in a baking dish.
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4
Pour the coconut cream over the cake, ensuring it soaks in completely.
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5
Beat egg whites with sugar until stiff peaks form. Spread meringue over the top.
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6
Brown meringue briefly under a broiler or with a torch. Dust with cinnamon. Refrigerate 2 hours before serving.
Did You Know?
Bienmesabe is so beloved that its name has become Venezuelan slang for anything irresistibly delicious.
Chef's Notes
Equipment Tips
- saucepan
- mixing bowls
- baking dish
- electric mixer
Garnishing
cinnamon dust, toasted coconut
The Story Behind Bienmesabe
Bienmesabe has roots in Moorish-Spanish confectionery, where almond and egg yolk sweets were common. In Venezuela, almonds were replaced with abundant coconut, creating a tropical version that became a Caracas specialty. The dish represents the creative adaptation that defines Venezuelan colonial-era desserts — European techniques with New World ingredients.
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