The Ballet Cook Cook: Alicia Alonso's Recipes

"Alicia Alonso's career is a lesson in courage. Born in Cuba, she was already beginning to become known as a promising young dancer when, while still in her mid-teens, she was operated on for detached retinas of both eyes. For a year, she lay with bandaged eyes, knowing that a movement of the head might cause permanent loss of sight." - Tanquil Le Clercq

As we know, Alicia Alonso went on to become one of the most famous and best loved ballerinas of all time.

Miss Alonso's favorite Cuban dessert recipe below. 

Alicia Alonso's Coquimol Recipe

white meat of 2 fresh coconuts

1/2 C water

3 C sugar

1/2 t lemon juice

2 T heavy cream

8 egg yolks, beaten

Shred coconut and combine with water. Pour through 3 thicknesses of cheesecloth and measure liquid, adding water, if necessary, to make 2 cups; set aside.

Heat sugar in a heavy saucepan over low heat until melted and golden brown. Add lemon juice, cream, and coconut liquid. The melted sugar will harden; place saucepan over low heat until the sugar is melted and combined with the other ingredients. Pour the mixture gradually over egg yolks stirring briskly. Return to saucepan, cook over medium heat, stirring constantly until thickened. Chill before serving. Serves 6-8.

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Thanks for reading! Stay tuned for a new chapter every Friday.

  

Le Clercq, Tanaquil. "Alicia Alonzo.” The Ballet Cook Book,

Stein and Day, 1966

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