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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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Porridge with fruit topping

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Porridge with fruit topping

Porridge with fruit topping, this oatmeal is filling and digestible. Thanks to the raspberry and apple topping, children like it and enrich the brunch of vegetarians.

Ingredients

Sweet meals For 4 people

Porridge

3 l of milk

3 l of water

40 g of raw sugar

1 pinch of salt

200 g of fine oat figs

4 tablespoons of hazelnuts

Raspberry topping

150 g of frozen raspberries, thawed

2 tablespoons of raw sugar

Apple topping

2 apples

2 tablespoons of butter

2 tablespoons of raw sugar

1 tablespoon of dark raisins e.g. sultanas

cinnamon

1 tablespoon of poppy seeds

How to proceed

Preparation: approx. 30 minutes

Porridge

Bring the milk, water, sugar and salt to the boil. Add the oat flakes and cook over medium-low heat, stirring constantly for approx. 10 minutes, until a thick gruel is formed. Remove the pot from the heat. Toast the fat-free hazelnuts in a non-stick pan. Let them cool a little and chop them coarsely. Serve the porridge with toppings in bowls and sprinkle with hazelnuts.

Raspberry topping

Mix the raspberries with the sugar and simmer for approx. 5 minutes over low heat, until it forms a puree.

Apple topping

Cut the apples in four and remove the core. Cut the apples into wedges. Heat the butter and sugar in a pan. Add the apple wedges and raisins and brown them, stirring for approx. 3 minutes. Season with cinnamon. Just before serving, stir in the poppy seeds. You may be interested to read salmon with green peppercorn recipe/ Vietnamese sprout salad recipe/ Pork stew with carrots recipe.

Useful tips

Top off the porridge with a little whipped cream.

Depending on the season, use fresh berries or other fruits.

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