-
1
Peel and cut the potatoes into medium sized cubes, and boil until fork tender.
-
2
Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined.
-
3
Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes.
-
4
Add the butter and condensed milk and cook for another 10 minutes.
-
5
To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers.
-
6
Using a round 4-inch mold or can, place one layer of cake at the bottom.
-
7
Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake.
-
8
Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests.
-
9
Refrigerate for 1 hour.
-
10
In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes.
-
11
Using a blender, blend strawberry mixture until smooth.
-
12
Set aside.
-
13
Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder.
-
14
To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert.
-
15
Garnish with lime zest.
