What You’ll Need

For the batter

• 2 cups thick coconut milk
• 1 cup all-purpose flour
• 10 egg yolks
• 1½ cups sugar
• ¼ tsp nutmeg powder
• ½ cup melted ghee (plus extra for layering)

And yes… TEN egg yolks.
We are not here for diet food today.

Some ingredients are available to purchase HERE

Step 1: Make the Batter

In a big bowl:

• whisk the egg yolks and sugar until creamy
• add coconut milk slowly
• sift in flour little by little so there are NO lumps
• add nutmeg

What you want is a silky, pourable batter that smells like a tropical vacation.

Step 2: Prep for the Layer Magic

Preheat your oven to 400°F (200°C) with the broiler/grill setting if possible.

Grease a baking dish generously with ghee.

And when I say generously… I mean your ancestors should feel it.

Step 3: The Layering Begins

Pour ONE ladle of batter into the dish.

Bake until the top turns golden brown — about 8–10 minutes.

Now here comes the iconic Bebinca move:

• brush ghee over that baked layer
• pour another ladle of batter
• bake again

Repeat.
Again.
And again.

Usually 7–16 layers depending on your patience level and emotional stability.

What You’re Looking For

Each layer should be:

• lightly caramelized
• glossy with ghee
• soft but structured

The edges get chewy.
The middle stays custardy.
The top becomes beautifully bronzed.

Honestly? The smell alone deserves an award.

Final Chill

Let it cool completely before slicing.

I KNOW you want to attack it immediately.
Respect the Bebinca. Let it rest.

Serve slightly warm or chilled.

Pro Food Vlogger Tips™

• The darker the caramelization, the deeper the flavor.
• Coconut milk from fresh coconuts = next-level Bebinca.
• It tastes even better the next day.
• A tiny scoop of vanilla ice cream with warm Bebinca? Dangerous behavior.

The Vibe

This dessert belongs at:

• Christmas dinners
• weddings
• family celebrations
• midnight fridge raids when nobody’s watching

One bite and suddenly you’re emotionally attached to layers.