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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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Belgian endive and carrot salad

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Belgian endive and carrot salad

Browned carrots, apple, chopped walnuts and chopped blue cheese turn this Belgian endive salad into a light and tasty meal. try also this strawberry cheesecake slice recipe too.

Ingredients

Small meal For 4 people

400 g of carrots

2 tablespoons of olive oil

500 g of Belgian envy

50 g of walnuts

1 apple, for example, Braeburn

2 tablespoons of apple cider vinegar

2 tablespoons of quince jelly

salt

pepper

50 g of blue cheese, for example, Gorgonzola

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation: approx. 20 minutes

Halve the carrots lengthwise and cut them into oblique slices of ½ cm. Heat half of the oil in a pan and brown the carrots for approx. 3 minutes. Cut the Belgian endive in half and remove the core. Take out the hearts and set them aside. Cut the rest of the endive into 1 cm oblique pieces. Chop the walnuts. Cut the apple into quarters, remove the core and cut into thin slices. For the dressing, mix the vinegar with the remaining oil and quince jelly. Salt, pepper and dress the salad with the sauce and walnuts. Garnish with the endive hearts set aside, crumble the blue cheese and spread it over the salad. You may be interested to read liver and eggs recipe/ Bostrengo recipe.

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