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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 salad with chanterelle and walnut croutons

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Belgian endive salad with chanterelle

Autumn is the mushroom season: served on a slice of baguette with gruyère and walnuts and paired with an endive salad, chanterelles are truly delicious. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

1 baguette of 320 g

2 cans of chanterelles of 200 g, drained weight 120 g

1 0 walnut leaves

½ bunch of parsley

1 clove of garlic

1 dl of rapeseed oil

salt

pepper

60 g of grated gruyère

4 Belgian chicory

4 tablespoons of white balsamic vinegar

1 teaspoon of sweet mustard

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

How to proceed

Preparation: approx. 25 minutes

Preheat the oven to 180 ° C. Cut the baguette in half lengthwise and then in four. Pour the chanterelles in a colander and let them drain. Chop the walnuts and parsley. Add the crushed garlic to the mince. Mix the mushrooms, chopped parsley, walnuts and garlic with half the oil. Season with salt and pepper. Spread the dough on the pieces of bread and sprinkle with the gruyère. Bake in the centre of the oven for approx. 12 minutes. Meanwhile, halve the endive heads lengthwise and cut into 1 cm wide strips. Mix with the rest of the oil, the balsamic and mustard. Season with salt and pepper. Serve the croutons with the salad. You may be interested to read sago coconut cookies recipe/ virtue chocolate and the benefits.

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