Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Monday, April 14, 2014
Vegan Coconut Bars
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| Chocolate and coconut vegan heaven. |
Sometimes you just need a treat. A recipe with coconut and chocolate. After all, you've been so good. You've been munching fresh veggies and brown rice. You've been slurping healing soup with cabbage and drinking green tea. You've been diligent checking labels for gluten, casein, and soy. So it's time for something sweet. Something moist and chewy and perfect with a cup of tea.
Egg-free baking is tricky. And at high altitude, even trickier. Truth be told, I've tossed a dozen egg-free experiments into the trash this summer. But these little vegan gems?
These were keepers.
These were keepers.
Read more + get the recipe >>
Thursday, March 27, 2014
Gluten Free Layer Bars Coconut Chocolate Nirvana
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| Gluten-free coconut chocolate layer bars. |
This is a quickie bonus post. Chocolate-coconut layered cookie bar bliss --- just in time for the holidays. A wink and a nudge to the retro cookie layer bar recipe I posted two years ago. This newer version is non-dairy using condensed coconut milk, so you lactose-free folks don't miss out on all the fun.
Now get ready to party.
Read more + get the recipe >>
Tuesday, March 25, 2014
Coconut balls test
I finally got round to making those coconut balls, and here are the results. I only made half a recipe, which was enough for seven balls, about the size of golf balls.
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(I have also added a second photo to the original recipe).
I was contacted by Freyja (if you know Icelandic you can read her comments), who tried the recipe and wrote back to say that the cookies tasted a bit too much of raw oatmeal. She also suggests using icing sugar instead of regular sugar, which I agree with, since there isnt really enough moisture in the dough to dissolve the sugar grains.
The balls came out looking just like bakery made ones, but neither the taste nor the texture was enough like the coconut balls you can buy from bakeries. Bakery coconut balls are chewier and the texture is similar to thick cookie dough. These are harder, the sugar has not melted properly (as Freyja commented) and the oatmeal taste is too raw. Rum or sherry drops could help with the raw taste, as could reducing the oatmeal and replacing part of it with dessicated coconut and increasing the butter slightly. Melting the sugar in the milk or using icing sugar and processing the oatmeal into finer pieces in a blender might help with the texture, as could mixing it in a mixer instead of by hand. Finally, it could be made softer by using good quality Dutch process cocoa instead of melted chocolate. I think I will test these changes the next time I make them (whenever that will be).
After sampling a few, I stored the balls in the refrigerator and tried one the next day and another one the day after, and found that they improve with age. On day 2 the raw taste was gone, while the sugar still crackled slightly between the teeth, but on day 3 the sugar had dissolved and the texture was more like the bakery stuff. The problem is, they just look too tempting to store them for this long and I can not see it happening in homes with children.
Freyja came up with this recipe, which she says is delicious (it certainly sounds like it):
175 g dark chocolate
200 gmarzipan, sorry, got a correction from Freyja: Its actually coconut mass (made by Odense)which is similar but not quite the same
1/2 dl oatmeal
50 g butter
vanilla essence to taste
Mix marzipan, butter and vanilla, and oatmeal mixed in. Melted chocolate added to the mixture, rolled into balls and coated with coconut.
The next time I need to make something with marzipan, I think I will try this recipe. It sounds good enough for Christmas, but whether it resembles the bakery recipe remains to be seen. I imagine the texture must at least be similar.
P.S. I seem to recall that, as a child taking my first year of home cooking classes, I made coconut balls from mashed potatoes into which were kneaded icing sugar, cocoa powder and vanilla essence, and rolled in dessicated coconut, but for the life of me I cant find the recipe anywhere.
Read More..
+(I have also added a second photo to the original recipe).
I was contacted by Freyja (if you know Icelandic you can read her comments), who tried the recipe and wrote back to say that the cookies tasted a bit too much of raw oatmeal. She also suggests using icing sugar instead of regular sugar, which I agree with, since there isnt really enough moisture in the dough to dissolve the sugar grains.
The balls came out looking just like bakery made ones, but neither the taste nor the texture was enough like the coconut balls you can buy from bakeries. Bakery coconut balls are chewier and the texture is similar to thick cookie dough. These are harder, the sugar has not melted properly (as Freyja commented) and the oatmeal taste is too raw. Rum or sherry drops could help with the raw taste, as could reducing the oatmeal and replacing part of it with dessicated coconut and increasing the butter slightly. Melting the sugar in the milk or using icing sugar and processing the oatmeal into finer pieces in a blender might help with the texture, as could mixing it in a mixer instead of by hand. Finally, it could be made softer by using good quality Dutch process cocoa instead of melted chocolate. I think I will test these changes the next time I make them (whenever that will be).
After sampling a few, I stored the balls in the refrigerator and tried one the next day and another one the day after, and found that they improve with age. On day 2 the raw taste was gone, while the sugar still crackled slightly between the teeth, but on day 3 the sugar had dissolved and the texture was more like the bakery stuff. The problem is, they just look too tempting to store them for this long and I can not see it happening in homes with children.
Freyja came up with this recipe, which she says is delicious (it certainly sounds like it):
175 g dark chocolate
200 g
1/2 dl oatmeal
50 g butter
vanilla essence to taste
Mix marzipan, butter and vanilla, and oatmeal mixed in. Melted chocolate added to the mixture, rolled into balls and coated with coconut.
The next time I need to make something with marzipan, I think I will try this recipe. It sounds good enough for Christmas, but whether it resembles the bakery recipe remains to be seen. I imagine the texture must at least be similar.
P.S. I seem to recall that, as a child taking my first year of home cooking classes, I made coconut balls from mashed potatoes into which were kneaded icing sugar, cocoa powder and vanilla essence, and rolled in dessicated coconut, but for the life of me I cant find the recipe anywhere.
Monday, February 24, 2014
Coconut kheer
Coconut kheer
Ingredients
- Milk 1 liter
- Rice 4 tbsp soaked for 4 hours
- Desiccated coconut 3 tbsp
- Sugar ½ cup
- Coconut essence ½ tsp
- Almonds pistachio 2 tbsp
- Silver waraq for garnishing
Method
- Soak rice in water for 4 hours, crushed with hands, boil milk add rice cook till tender add in sugar, desiccated coconut cook till kheer thick, add coconut essence, remove in a serving bowl, garnish with silver waraq, almonds and pistachio sliced, serve chilled.
Nutella Pumpkin Coconut
Pumpkin Coconut Sauce with Nutella
Happy everyone! Here is a simple & easy recipe, perfect for an after Thanksgiving dinner, a cup of rich creamy Pumpkin & Coconut pudding with rich layers of Nutella & whipped cream. Top it off with a scoop of whipped cream and a dash of cinnamon. Perfect for that family & friends gatherings after the thanksgiving feast.
Ingredients
Pudding Sauce
1/2 cup of coconut milk
1/2 cup of pumpkin puree
1/4 light brown sugar
1/2 unsalted butter
A pinch of salt
1/4 ginger
1/4 nutmeg
1 teaspoon cinnamon
pure vanilla extract
Layers & Topping
Nutella
whipped cream
cinnamon
In a medium sauce pan, simmer the coconut milk on medium to low heat. Stir in the brown sugar, then add the unsalted butter. Once the brown sugar and butter has melted, stir in the pumpkin. Add in the nutmeg, cinnamon, ginger and the pure vanilla extract. Stir well and set aside to cool down. Layering
Scoop a couple of tablespoons of whipped cream, then a couple scoops of nutella hazel nut spread. Add 2 table spoons of the coconut & pumpkin pudding and top it off with another scoop of whipped cream, along with a dash of cinnamon. Serve after a great dinner feast.
Monday, February 10, 2014
Kobbari Mamidikaya Pachadi Coconut Mango Chutney
Kobbari Mamidikaya Pachadi is an Andhra special Pachadi made by blending sweet coconut and sour mango collectively which gives a very unique and scrumptious taste. The spiciness to this chutney is added from chillies and seasoning adds an extra layer of flavor.
Kobbari Mamidikaya Pachadi is one of my most favorite among Chutney’s. My mom used to prepare this chutney surly at the time of ugadi. This is quite simple and easy to prepare. I learnt this recipe from my mom.
Ingredients:
Fresh coconut pieces – 1 ½ cup
Raw Sour Mango – 1 small
Green chillies – 3-4 no
Garlic – 2 pods
Salt to taste
Jeera – ½ tsp
Oil – ½ tsp
For Tampering
Jeera – ¼ tsp
Avalu/Mustard seeds – ¼ tsp
Urad dal – ¼ tsp
Curry leaves – 4-5 no
Oil – 1 tsp
Red Chillies
Preparation
- Cut the coconut into small pieces or grate.
- Peel the mango and cut into small pieces.
- In a pan add 1 tsp of oil and sauté jeera, green chillies, garlic on medium flame. Remove and keep aside.
- Grind the roasted mixture along with fresh coconut pieces, Mango pieces and salt to a coarse paste.
- Heat oil in a pan for tampering; add the mustard seeds, jeera, urad dal after they splutter add curry leaves and red chillies and fry till the dal turns red.
- Add this tampering to the chutney paste.
- Serve with hot rice/idli’s/dosa.
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