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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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Rice salad with pomegranate grains and balsamic vinegar

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Rice salad with pomegranate grains

Rice salad with pomegranate grains quick and easy recipe. Clementines, pomegranate grains and balsamic vinegar give this rice salad a nice fruity flavour. Ideal as an appetizer for a buffet.

Ingredients

Appetizer For 4 people

6 l of water

150 g of round grain rice, for example, Originario

1 teaspoon of salt

1 red onion

4 clementines, eg. mandarin

3 tablespoons of balsamic vinegar

50 g of pomegranate grains

4 tablespoons of oil, eg. pecan nut oil

fleur de sel

pepper from the pepper mill

cress, eg. power mix

Freind's kitchen recipes, a Chinese noodle soup.

How to proceed

Preparation: approx. 30 minutes

Bring the water with the rice and salt to the boil and simmer over low heat for approx. 10 minutes, stirring occasionally. Turn off the heat, cover the rice and let it swell on the hot plate for approx. 10 minutes, until the rice has absorbed all the liquid. Shell the rice with a fork and let it cool a little.

Meanwhile, cut the onion into thin rings. Peel half of the clementines and cut them into round slices of approx. 5 mm thick. For the vinaigrette, squeeze the rest of the clementines and mix the juice with the balsamic vinegar and oil, then season with fleur de sel and pepper.

Mix part of the onion rings, clementine slices and pomegranate grains with the still-hot rice. Plate and garnish with the rest of the ingredients. Sprinkle the salad with vinaigrette and serve it with watercress to taste. Delicious with crunchy chia and oat bread. You may be interested to read meatballs with pumpkin recipe/ pumpkin and almond cake recipe.

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