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.
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