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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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Chicken breast with Sichuan pepper and pineapple

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Chicken breast with Sichuan pepper

The secret of this tasty chicken breast lies in the mixture of thyme and two peppers: Cayenne and Sichuan. Served on a slice of pineapple, divine! try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

2 sprigs of thyme

2 teaspoons of pepper, for example from Sichuan or Lampong

½ pineapple

4 chicken breasts

salt

pepper

1 tablespoon of sunflower oil

1 tablespoon of butter

0.5 dl of sweet white wine

1 dl of poultry stock or stock

1.5 dl of full cream

¼ of vanilla pod

Cayenne pepper

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation: approx. 30 minutes

Remove the thyme leaves from the twigs, crush them finely in a mortar with pepper and pour everything into a dish. Peel the pineapple, remove the eyes and cut the fruit into 1 cm slices. Dip one side of the slices in the thyme and pepper mixture.

Salt and pepper the chicken breasts. Brown them in oil for 5-6 minutes. Wrap them in a paper and keep them warm. Add the butter to the cooking juices and brown the pineapple slices until they become hot. Keep them warm.

Melt the cooking juices with the wine and the poultry stock. Add the cream and reduce the sauce until it becomes creamy. Cut the vanilla pod lengthwise, remove the seeds and mix them with the sauce. Season with cayenne pepper and salt. Slice the breasts obliquely, serve them on the pineapple slices and garnish with the sauce. You may be interested to read a healthy yogurt cake recipe/ Moroccan coffee recipe.

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