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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 fo...
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Pineapple Chinese Cabbage Salad

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Pineapple Chinese Cabbage Salad

A whirlwind of aromas composed of Chinese cabbage, a vinaigrette with lemongrass, chilli, mint, pineapple pieces and toasted peanuts. try also this skyr cake with blueberries recipe too.

Ingredients

Appetizer For 4 people

350 g of Chinese cabbage

3 tablespoons of rapeseed oil

3 tablespoons of mayonnaise

2 tablespoons of vinegar

40 g of lemongrass

1 red pepper

3 sprigs of mint

1 pinch of sugar

salt

pepper

1 baby pineapple

80 g of salted roasted peanuts

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 25 minutes

Halve the Chinese cabbage lengthwise and core it. Rinse it underwater, drain it and cut it into strips.

Mix the oil well with the mayonnaise and vinegar. Remove the outer and leathery leaves of the lemongrass, trim it and finely chop the rest. Halve the chilli pepper lengthwise, remove the seeds and chop finely. Cut half the mint leaves into strips and set the rest aside. Mix the lemongrass, the chilli, the mint leaves into strips and the sugar with the dressing, then add salt and pepper. Season the Chinese cabbage with the sauce and let it rest briefly.

Peel the pineapple from top to bottom. Remove the eyes and cut it into thin slices. Coarsely chop the roasted peanuts. Spread the cabbage salad on the plates, add the pineapple and chopped peanuts. Garnish with the reserved mint. You may be interested to read healthy yoghurt cake recipe/ Croque Monsieur.

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