Capirotada

Name: Capirotada
Total time: 1200 s
Yield: Serves 5 servings
Ingredients: 4 bolillos (Mexican bread rolls), sliced and toasted; 1 can sweetened condensed milk; 1 can evaporated milk; 1/3 cup raisins (about 50 grams), or to taste; 1 cup shredded coconut (about 100 grams); 1/4 cup rainbow sprinkles (about 50 grams)

Arnold A. Reyes Muñoz @cook_25023970

Capirotada de leche (white capirotada) without baking

Arnold A. Reyes Muñoz @cook_25023970

Capirotada de leche (white capirotada) without baking

Saved

Ingredients

20 minutes

Serves 5 servings

4bolillos (Mexican bread rolls), sliced and toasted
1 cansweetened condensed milk
1 canevaporated milk
1/3 cupraisins (about 50 grams), or to taste
1 cupshredded coconut (about 100 grams)
1/4 cuprainbow sprinkles (about 50 grams)

Saved

Steps

20 minutes

1

Step 1
In a blender, combine the sweetened condensed milk and evaporated milk. Blend well. If you prefer it less sweet, use only half of the sweetened condensed milk.
2

Step 2
In a large pot, add the toasted bolillo slices, raisins, shredded coconut, sprinkles, and the blended milks. Distribute all the ingredients evenly throughout the pot, making sure to pour the milk mixture so it covers each bread slice.
3

Step 3
Cook over low heat until the bread absorbs the mixture, being careful not to let it burn, as the sugar can caramelize quickly.