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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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Persimmon smoothie bowl

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Persimmon smoothie bowl

Persimmon smoothie bowl, vegetarian breakfast based on banana, persimmon, lime juice, oat drink and almond cream, embellished with exotic fruits and puffed spelt.

Ingredients

Brunch / Breakfast For 4 people

250 g of ripe bananas, weighed already peeled

500 g of ripe persimmons

1 lime

2 litres of oat or almond drink

1 tablespoon of white almond cream

Crankset

cal. 6 alchechengi

1 yellow kiwi

1 persimmon

2 passion fruits

4 tablespoons of puffed spelt

4 teaspoons of white almond cream

dried flowers to taste

Freind's kitchen recipes, Chinese noodle soup recipe.

How to proceed

Preparation:

ca. 20 minutes

Freezing

Total time:

3 h 20 min

Cut the bananas into small pieces and freeze them for at least 3 hours. Put the persimmons in the refrigerator.

For the decoration, halve the alchechengi to taste. Cut the kiwifruit and persimmon into thin slices. Get some flowers from persimmons with the help of moulds. Halve the fruit of passion.

Chop the persimmons placed in the refrigerator and squeeze the lime. Blend them with the frozen banana pieces, oat drink, and almond cream. Distribute everything in previously cooled bowls. Decorate each bowl with half of the passion fruit, the alchechengi, the kiwi and persimmon slices, the spelt flakes, the almond cream and the dried flowers and finally serve. You may be interested to read broccoli pie recipe/ Vietnamese sprout salad recipe.

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