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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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Pork steak with beetroot puree

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Pork steak with beetroot puree

Beets give mashed potatoes a spectacular color and taste. Seared pork steaks and spinach guarantee a striking contrast. Read also about raw honey Blogpost too.

Ingredients

Main course For 4 people

600 g of raw beets

400 g of floury potatoes

salt

50 g of butter

pepper

ground coriander

8 pork escalopes of approx. 60 g

2 tablespoons of butter for roasting

1 shallot

200 g of spinach

Freind's kitchen recipes, Boiled beef.

How to proceed

Preparation: approx. 40 minutes

Cut the beets and potatoes into cubes. Start boiling the beets in plenty of water. When they are soft enough, add the potatoes and continue cooking until the potatoes are cooked. Drain the water and mash everything. Add the butter to the puree and mix. Season with salt, pepper and coriander. Keep the beetroot puree warm.

Season the meat with salt and pepper. Brown it well in half the roasting butter over medium heat for approx. 6 minutes. Meanwhile, chop the shallot. Wash the spinach. Sauté the shallot in the remaining butter. Add the spinach dripping with water, put the lid on and let them simmer until they sag slightly. Season with salt and pepper. Serve the steaks with the puree and spinach. You may be interested to read homemade pomegranate liqueur recipe/ coffee roll cake.

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