1. Peel and grate the fresh coconuts. In a saucepan scald the milk and stir in the grated coconut. Let stand until cold and squeeze the juice through a napkin.
2. In a saucepan add juice to the broth and bring to the boiling point. Beat the egg yolks in a tureen and pour the soup over. Serve hot decorated with toasted almonds.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.