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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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Roast neck of pork with pear and onion sauce

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Roast neck of pork with pear

A recipe where the side dish plays a leading role: the combination of pears, onions and honey delights as much as the pork neck roast itself. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

1 tablespoon of sugar

1 tablespoon of salt

1 tablespoon of sweet paprika

1 teaspoon of granutalo cayenne pepper

6 tablespoons of olive oil

1.2 kg of pork neck

3 small red onions

4 pears, for example Kaiser

2 tablespoons of honey

2 tablespoons of soy sauce

2 tablespoons of herb vinegar

2.5 dl of white wine

Freind's kitchen recipes, Cabis salad.

How to proceed

Preparation:

ca. 30 minutes

Cooking in the oven:

ca. 100 minutes

Total time:

2 h 10 min

Preheat the oven to 250 ° C. Mix the spices with half of the oil. Rub the meat with this marinade. Heat the remaining oil in a pan. Add the meat and brown in the oven on each side for approx. 10 minutes. Reduce the oven temperature to 180 ° C. Cut the onions into slices. Halve the pears and remove the core. Add pears and onions to the meat. Mix the honey with the soy sauce, vinegar and wine. From time to time wet the meat, pears and onions with this sauce. Cook for approx. 90 minutes until reaching a temperature of 65 ° C at the heart of the meat. Halfway through cooking, reduce the temperature to 160 ° C. Serve the roast with pears, braised onions and the sauce. It goes wonderfully with risotto. You may be interested to read susumelle recipe/ healthy yogurt cake.

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