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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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Polenta with tricolour carrots

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Polenta with tricolour carrots

Polenta with tricolour carrots, Served with cheese polenta and decorated with thyme, the steamed orange, yellow and purple carrots refined with orange juice is beautiful.

Ingredients

Main course For 4 people

1 onion

4 tablespoons of olive oil

1 litre of vegetable broth

300 g of flour for polenta

40 g of cheese, e.g. sweet Appenzeller

salt

pepper

600 g of carrots, i.e. red, orange or yellow

½ orange

ca. 5 sprigs

How to proceed

Preparation:

ca. 30 minutes

Steaming:

ca. 20 minutes

Total time:

50 min

Peel the onion and chop it. Heat half of the oil in a high pot. Add the onion and let it dry for approx. 2 minutes. Pour in the broth. Sprinkle in the polenta flour, stirring. Simmer over medium heat for approx. 25 minutes, stirring occasionally. Warning: bubbling polenta can splash. Grate the cheese with the rösti grater. Incorporate it into the polenta. Season with salt and pepper.

Meanwhile, peel the carrots and place them in a steamer basket. Place the basket in a large pot. Pour a little water and bring to a boil with the lid on. Steam the carrots with the lid on for approx. 20 minutes. Squeeze the orange. Heat the remaining oil in a pan. Add the carrots and sauté them briefly. Pour the orange juice and reduce until the liquid is completely absorbed. Season with salt and pepper. Serve the polenta with carrots. Wash the thyme and sprinkle it on the dish. You may be interested to read about virtue chocolate and the benefits Blogpost/ lamb couscous with vegetable recipe/ Pork stew with carrots recipe.

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