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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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Roots in the salt crust

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Roots in the salt crust

Roots in the salt crust, parsnips and beets cooked in the oven in a layer of egg whites and salt: a tasty and refined combination of legumes, meat and horseradish mousse.

Ingredients

Side dish For 4 people

2 small raw beets of approx. 100 g

2 parsnips of approx. 200 g

2 tablespoons of sesame oil

2 kg of salt

6 egg whites

Freind's kitchen recipes, a Chinese noodle soup.

How to proceed

Preparation:

ca. 15 minutes

Cooking in the oven:

40-45 minutes

Total time:

1 h

Brush the vegetables with oil without peeling them. Mix the salt with the egg whites for approx. 1 minute using a ladle, until the mass is homogeneous and soft.

Preheat the oven to 200 ° C. Divide almost half of the mass of salt into 6 portions and arrange them on a baking sheet lined with baking paper. Spread the vegetables on the portions of salt and cover them with the rest of the salt. Compact each mass well. Bake in the centre of the oven for 40–45 minutes.

With a knife, cut the crust of salt all around and lift the lid. Extract the vegetables from the salt crust and with a brush remove the salt attached to the vegetables. Before serving, peel the vegetables or halve them and eat them by hollowing them out until they leave the skin. If you like, accompany them with flavoured oil or horseradish mousse. Excellent to accompany legumes or meat. You may be interested to read homemade pomegranate liqueur recipe/ pumpkin medallions with speck recipe.

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