Apologies as the video recording started about 5 minutes late. In the meantime, prepare one cup of sugar and half cup of room temperature water, place them in a pan, and put on the stove medium high heat. 

 

Join Chef Natalia Pereira as she shows us how to.prepare this delicious dessert. Here's a list of what you'll need: 

 

Ingredients

  • 1 cup sugar

  • 2 Tbsp. water

  • 5 large eggs

  • 1 cup sweetened condensed milk

  • 2 cups coconut milk

  • 1 tsp. vanilla

  • 1 cup grated fresh coconut

Tools Needed:

  • Blender 

  • Oven or stove

  • Small Pan (that can fit in the large pan)

  • Large Pan

 

About Chef Natalia Pereira

"NATALIA Pereira, the chef and co-owner of downtown L.A.'s WoodSpoon restaurant, says her mother taught her everything she knows about the rich, whimsical food of Brazil. Raised on a family farm in the town of Betim, Pereira remembers her mother cooking for everyone, including the priest and Pereira’s school friends. “Every morning when I woke up, my mom was by the wood stove, and also every night when I went to sleep,” she recalls."

A petite, fashionable woman with smooth coffee-colored skin, a broad smile and warm, brown eyes, Pereira talks about food with the same careful attention to detail with which she cooks. “Food is a very provocative thing; you can learn a lot from it,” she says over a large cup of cafe com leite made on the kitchen stove with thick, twice-boiled milk and dark, aromatic coffee -- just like the kind found at Rio’s “dirty foot” bars.

It’s WoodSpoon’s trademark: combining an authenticity of flavor and vibe to make a truly holistic dining experience. “Brazil is a poor country, a simple country, but there is a beauty there that is fresh and real,” Pereira says. Her restaurant reflects that simplicity with smooth, blond-wood tables, picture windows populated by sunflower stalks leaning playfully out of milk bottles, and a warm, open kitchen. There, Pereira works to translate the sensuality of Brazil into the delicate flavors on the plates of food she serves.

- Los Angeles Times by Jessica Gelt

Flan de Coco with Chef Natalia Pereira from Woodspoon

$15.00Price

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