Creamy sweetness defined by coconut freshness and the deep aroma of cinnamon. This is a northern Peruvian treasure from Tumbes, a velvety sweet that carries you to warm coastal sunsets. Mellow, smooth, and full of the comfort only an old-fashioned dessert can give.
Place the coconut milk, most of the evaporated milk, the white sugar, almost all the shredded coconut, the cinnamon stick, cloves, and salt in a pot. Heat over medium-low for 8 minutes, until it smells of sweet coconut and spices.
In a bowl, mix the cornstarch with the remaining
Turn what you find into an experience you can actually bring to your kitchen.
Remove the cinnamon stick and cloves. Add a little of the hot base to the bowl to temper the yolks, whisk quickly, and pour everything back into the pot in a thin stream, stirring constantly.
Cook over low heat for 18 to 22 minutes, stirring often, until the antecoco thickens, turns glossy, and falls from the spatula in a heavy ribbon. If it boils hard, lower the heat: custard does not negotiate with rushing.
Transfer the antecoco to a mold or dish and level the surface. Let it rest for 20 minutes, until the texture settles and it no longer releases strong steam.
Finish with the remaining shredded coconut and the ground cinnamon. Serve at room temperature, once it is creamy, mellow, and clearly fragrant with coconut.
