Recipe – Crazy Coconut Drink
Ingredients
- Dose of 01
- Charter Blanca Rum
- 6 tablespoon of coconut milk
- 4 tablespoon of condensed milk
- 4 tablespoon of cream of milk
- Cherry syrup to decorate
- 6 ice cubes
How to prepare
- Put all ingredients in a jigger, tap them for a few seconds, place the liquid in a glass of margarita and place the cherry syrup very slowly in the cup to decorate the background.
Recipe – Cream Bombocado Coconut
Ingredients
- 1 can of condensed milk
- 4 eggs
- 1 package of shredded coconut (not to be cool)
- 1 scoop (tea) of baking powder
- butter and flour to form a powder
How to prepare
- Beat the first three ingredients in the blender. Then add the yeast and tap a little more. Pour into a coated with butter and sprinkled with flour.
- Take the average oven for approximately 20 minutes, until golden. Do the test with a toothpick. You can eat hot or cold.
Recipe – Quick Bombocado Coconut
Ingredients
- 3 eggs
- 1 spoon (soup) of butter
- 3 cups (tea) sugar
- 5 spoons (soup) of grated cheese
- 1 package of shredded coconut (100 grams)
- 5 spoons (soup) of wheat flour
- 1 package shredded coconut (100 g)
- 1 pinch of salt
- 1 spoon (soup) of baking powder
How to prepare
- Place all ingredients in the blender. Unte an average broiler with butter and sprinkled with wheat flour, and light the oven for roasting. When grown and stained, remove the furnace. Wait cool and serve.
Recipe – Coconut Bombocado
Ingredients
- Butter to grease the form
- 300g fresh coconut
- 3 cups (tea) sugar
- 3 spoons (soup) of corn meal
- 3 spoons (soup) of wheat flour
- 1 spoon (soup) of butter
- 4 eggs
- 1 spoon (soup) of baking powder
How to prepare
- Put the milk and eggs in the blender cup. Beat. Add the sugar, corn meal and flour. Beat again. Disconnect. Add the butter (at room temperature) and yeast. Make the beat. Turn off.
- Pour the mixture obtained in a container and add the coconut. Place on a broiler coated and sprinkled. Take the pre-heated oven (180 º C) for 40 minutes.
Recipe – Coconut Cream Cake
Ingredients
- Mass:
- 100 gr of margarine
- 60 g sugar
- 3 eggs
- 1 1 / 2 cups (tea) of wheat flour
- 1 / 2 cup (tea) of milk
- 1 spoon (soup) of yeast chemical powder
- Cream:
- 2 cups (tea) of milk
- 2 egg yolks
- 2 spoons (soup) of sugar
- 1 spoon (soup) of wheat flour
- of vanilla essence
- Coverage:
- 1 package coconut
- 1 can of condensed milk
How to prepare
- Mass:
- For the mass, beat the margarine and sugar in mixer. Add the egg yolk and beat until a
cream puff. Then switch to wheat flour and milk, beating forever. Turn off the mixer and gently
incorporate the starter and the first clear shots in snow. Put on high way round (with 22 cm diameter),
coated and sprinkled. - Beat all ingredients in blender and put the cream on top of the dough.
- Take the pre heated oven for approximately 30 minutes.
- For the mass, beat the margarine and sugar in mixer. Add the egg yolk and beat until a
Recipe – Coconut Ice Cream Cake
Ingredients
- Mass:
- 1 package of mass of cake
- Filling:
- 1 glass of coconut milk
- 1 can of condensed milk
- 1 can of milk
- Coverage:
- 1 package shredded coconut (100 g)
- 1 can of cream of milk (2 boxes)
How to prepare
- Prepare cake as the mass of the way to the oven and light.
- Beat all the filling ingredients in blender and pour over the hot cake, digging fork with it before.
- Let the cake cool.
- In a separate bowl mix the coconut cream and milk. If necessary, place 1 teaspoon of sugar. Play over cold cake and spread with the spoon.
- Cover with aluminum foil and lead to the refrigerator.
- For best results, make a day to day.
Recipe – Coconut Cake Practical
Ingredients
- Mass:
- 3 eggs
- 2 cups sugar
- 3 tablespoon margarine
- 1 / 2 cup milk
- 2 cups of wheat flour
- 1 tablespoon of baking powder
- of 10 drops of vanilla essence
- 1 can of condensed milk
- 1 package of shredded coconut
How to prepare
- Prepare the mass beating egg yolks with the sugar and margarine.
- Add to that the milk, flour and baking powder alternately.
- Finally put the essence in snow and clear.
- Take it to roast in oven on low and way floury coated.
- Remove from oven and still hot as pierce it with a fork and spread over the whole condensed milk and then the coconut.
- Cut in squares and serve.
Recipe – Coconut Pie
Ingredients
- Mass:
- 2 cups of wheat flour
- 2 spoons (tea) sugar
- 1 spoon (tea) of salt
- 2/3 of cup of cold butter
- 1/4 cup of warm water
- Filling:
- 1/2 cup of coconut milk
- 1 and 1/2 cup milk
- 4 egg yolks
- 2/3 cup sugar
- 1 spoon (soup) of butter
- 1 cup shredded coconut
- Merengue:
- 3 clear of eggs
- 6 spoons (soup) of sugar
- pinch of salt
How to prepare
- Putting the mass in a processor the flour, sugar and salt. Pulse for 30 seconds and add the butter to be very cold. Pulse again until the texture of sand.
- Add the ice water bit by bit, enough to connect the mass. Then, take the mass to the refrigerator and let rest for 30 minutes.
- The mass using a roller and lining bottom and sides of a broiler for 22 cm.
- Make some holes in the bottom using a fork and take the mass to the freezer for 1 hour.
- Pre heat the oven to medium and ensure that the mass for about 15 minutes or until it is slightly golden.
- Reserve. Prepare the meringue beat the egg whites in a mixer with the salt. Once you are foam add the sugar little by little. Reserve. Prepare the filling by dissolving the starch in milk.
- Place in a pan and add the sugar and coconut milk. Take the fire in cook on low fire until boiling. Boil for 1 minute, remove from fire and add egg yolks and coconut.
- Take to fire again and boil for 30 seconds. Remove from fire and add the butter. Mix and pour over the mass pre roast.
- Cover with meringue and take back to the furnace atmosphere.
- Take the refrigerator for 4 hours before serving.
Recipe – Coconut Pie with Coverage
Ingredients
- Mass:
- 6 eggs
- 2 cups sugar
- 1 cup of water
- 2 cups flour
- 1 dessert spoon of baking powder
- Calda:
- 2 cups of water
- 2 cups sugar
- 1 dose of contreau (optional)
- Filling:
- 1 can of condensed milk
- 1 1 / 2 can of milk
- 1 / 2 to 1 bottle of coconut milk
- 3 egg yolks
- 1 tablespoon (rasa) of butter
- 1 tablespoon of maizena
- 1 to 2 tablespoon of coconut flakes
- Merengue coverage:
- 3 clear shots on snow
- 1 cup of water
- 2 cups sugar
- Coconut coverage:
- 1 packet of coconut flakes (take 1 to 2 tablespoons of soup to put in the filling)
How to prepare
- Mass:
- Beat eggs with sugar until white and double in volume (10 min.). With the beater linked, add the water.
- Beat for another 5 minutes to incorporate well. Turn off the mixer and gently add the flour and yeast.
- Put in a way floury and light and coated w / cooking to sweeten. After cold, desenforme the cake and cut in half.
- Wet with the syrup still hot, fill, decorate and light to freeze.
- Syrup:
- Take the sugar and water to fire, without stirring, until boiling and thicken slightly.
- Get to the point plunge in the syrup and a spoon to remove it: the solution involves the spoon, without drain too fast.
- Remove from fire and add the liqueur.
- If children are eating the cake or you do not want alcohol in it, add the liquor still the fire and let the alcohol evaporate, in 1 minute it evaporates.
- Filling:
- Get everything in the pot and light the fire, always stirring until thicken. Start with a half bottle, and once ready, taste. Is very soft. If you want stronger, more just place the coconut milk and return to pan to the fire to boil again.
- Remember, coconut sour very easily, so always let boil up. Use cold cream.
- Merengue:
- Take the water with the sugar to the fire and let boil until a point of thick wire.
- Beat the snow to clear, and with the mixer on, pour, slowly, the hot syrup and stop beating until cool.
- use in decoration, involving the entire pie to stick the rest of the coconut in flakes that remained in the bag.
- Tips:
- Use of a round rim with 25 cm in diameter.
- Forró the bottom of the order paper with butter, unte the form and role too. This makes it easier to take the time.
- If you use coconut flakes of dry type, place the entire bag to boil in syrup that you will wet the cake. Then just pour in, leaving no honey flow well for the coverage.
- You can candy the cake with chantilly. In this case, hit the minimum speed 1 / 2 liter of fresh milk ice cream with 1 dessert spoon of sugar until thick.
- Make, preferably, this cake the day before.
Recipe – Quick Coconut Cake
Ingredients
- Mass:
- 1 teaspoon of baking powder
- 1 coconut (or the equivalent in coconut package)
- 400 grams of sugar
- 12 clear in snow
- 1 dessert spoon of baking powder
- 170 grams of wheat flour (10 tablespoons shallow)
- Filling:
- 1 coconut (or the equivalent in coconut package)
- 400 grams of sugar
- 12 egg yolks
- 1 spoon of butter when the filling is ready to leave the fire.
How to prepare
- Take to fire the grated coconut with sugar until it becomes brown.
- Mix the egg whites and flour thoroughly. Asse in 3 ways.
- With the sugar and egg yolks to soft. When the point, add the coconut.
