Easy No-Bake Venezuelan Bienmesabe

Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!

Course Dessert

Cuisine Venezuelan

Prep Time 10

Cook Time 15

Cooling Time 2

Total Time 2 25

Servings

Calories 488kcal

Author Oriana Romero

Equipment

Ingredients

1 cup (120 ml) water
1/2 cup (120 ml) La Lechera sweetened condensed milk
1/4 teaspoon salt
6 tablespoons (60 g) cornstarch
4 eggs, separated (see notes)
1 cup unsweetened shredded coconut, separated
2 cans (13.5 oz - 400 ml each) coconut milk
3/4 cup (150 g) granuoated sugar
1 cinnamon stick
1 teaspoon fresh lemon zest
Ladyfingers (see notes)
Meringue or whipped cream to decorate (see notes)

Syrup:

1 cup (240 ml) water
1 cups (200 g) sugar
1/4 cup (60 ml) rum or Jerez (optional)

Instructions

Make the Coconut Custard:

Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.
Add the coconut milk, 3/4 cup sugar, cinnamon stick and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove pan from heat and let it cool.

Prepare the Syrup:

In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to low, and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.

Assemble:

In an 8 x 10-inch pan add a thin and even layer of coconut mixture.
Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of cookie, but not soaking.
Arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate at least 2 hours.
Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.

Meringue:

Place egg whites, 3/4 cup sugar, and 1/4 teaspoon cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let it touch the water..) Whisk constantly until sugar is dissolved and the mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instantread thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and the temperature is warm enough. Remove from heat and then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes or until stiff glossy peaks form.
To check if the meringue is ready, stop the mixer and lift the beaters. If the peaks formed by the meringue hold their shape firmly without drooping, and the texture is smooth and glossy, the meringue is ready.

Notes

IMPORTANT: Just wanted to give you a heads-up: This recipe comes from my family's treasure trove of Venezuelan delights, and it's been a longtime favorite. I used to make this before my daughter was diagnosed with an egg allergy. So, it's important to note that this recipe isn't egg-free. Hope you enjoy this dish as much as my family does! Remember, if you're on the lookout for egg-free recipes, I've got plenty of those too!

What to do with the egg whites? Reserve the egg whites to make the meringue to decorate the bienmesabe, if desired. You can also decorate the bienmesabe with whipped cream.

Ladyfingers: The quantity of ladyfingers will depend on the size of your pan. I used a package of 24.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition