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Burnt Coconut Recipe

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This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients for the reci
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Belgian endive and purslane with sesame dressing

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Belgian endive and purslane with sesame dressing

Belgian endive wedges, slices of salmon and purslane seasoned with toasted sesame, lemon, chilli, syrup and oil. What an appetizer this salad! try also this Croque Monsieur recipe too.

Ingredients

Appetizer For 4 people

100 g of smoked salmon back fillet in one piece

4 heads of Belgian endive

200 g of purslane

4 daisies

Sauce

2 tablespoons of sesame seeds

1 chilli

2 lemons

3 tablespoons of syrup, for example of elderflower

4 tablespoons of sunflower oil

½ teaspoon of salt

Freind's kitchen recipes, Veal liver madeira.

How to proceed

Preparation: approx. 20 minutes

For the dressing, toast the sesame seeds in a pan without adding fat. Crush them finely in a mortar. Halve the chili pepper lengthwise, remove the seeds and chop it. Finely grate the zest of one lemon. Squeeze both. Mix all the ingredients with the syrup and oil and season with salt.

Cut the salmon dorsal fillet into slices of approx. 5 mm. Cut the Belgian endive heads lengthwise into four parts. Distribute the purslane on the plates. Arrange the Belgian endive heads and the salmon slices. Dress with the dressing and garnish with the daisies. You may be interested to read bostrengo recipe/ salmon with green peppercorn sauce recipe.

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