Tastes Good...

"Sabe Bien..." is a traditional dish from Venezuela. It originates in colonial times (the 1500s), when families would prepare the dish as a delicacy at parties and gatherings. The original "Sabe Bien..." is a very elaborate dessert which can take up to 8 hours to prepare. This version is a quick alternative for families on the run.

Tania Llavaneras of Los Angeles, CA
Got Leche? Cook-Off Finalist

• 1 whole coconut cut in half (discard the coconut milk)
• 1 cup hot water
• 1 can condensed milk
• 3 eggs (separate whites and yolks)
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 1 cup milk
• 1 cup cold water
• 1/4 cup red wine
• 1 packet Italian wafers
• Ground cinnamon for garnish

Cut the coconut in pieces and put in blender with one cup of hot water. Blend until the coconut is liquefied. Strain the mix through a cheese cloth and save the coconut liquid. Save 1/4 of the ground coconut (discard the rest).

Mix 1 cup of the coconut liquid with the condensed milk, the egg yolks, the cornstarch and the ground coconut in a pan. Bring to a boil over medium heat. Let the mix reduce to a thick cream. (It will take 15-20 minutes for this to happen.)

While the mix boils, prepare a meringue with the 3 egg whites and 1/2 cup of sugar, beating at full speed with a hand blender, until soft and fluffy.

Combine a cup of milk, a cup of water and the wine in a container.

Divide the coconut cream in three parts. Cover the bottom of a 8-inch square glass or aluminum container with 1/3 of the coconut cream. Dip the wafers in the milk and wine mix for about 5 seconds and add a layer of these wafers on top of the coconut cream. Repeat the same procedure with another 1/3 of the cream and wafers on top. Cover with the remaining 1/3 of the cream.

Cover with a layer of meringue. Sprinkle with cinnamon for garnish. You can also sprinkle coconut flakes on top, if desired. Chill in refrigerator.