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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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Gazpacho green

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Gazpacho green

The classic Spanish soup made with cucumbers and spinach instead of tomatoes. Thanks to the green tabasco, the dish acquires a spicy note, while onions and smoked tofu give an Asian touch.

Ingredients

Small meal For 4 people

1 cucumber

100 g of spinach

8 l of vegetable broth

1 bunch of spring onions

1 clove of garlic

salt

½ teaspoon of Tabasco, eg. green

12 baguette slices of approx. 10 g each

½ bunch of chives

50 g butter, soft

200 g of smoked tofu

1 tablespoon of rapeseed oil

How to proceed

Preparation:

ca. 25 minutes

Refrigeration

Total time:

2 h 25 min

Halve the cucumber lengthwise and remove the seeds. Coarsely chop it and add it to the broth along with the spinach. Cut the spring onions into thin slices. Add half of the spring onions to the broth. Add the crushed garlic. Blend everything with the hand blender. Season with salt and Tabasco. Put the soup in the fridge.

Just before serving, toast the baguette slices. Chop the chives, set aside a little and mix the rest with the butter. Salt. Spread the chive butter on the bread and sprinkle with the chives set aside. Cut the tofu into cubes and brown them briefly in hot oil over medium heat. Spread them on the gazpacho together with the rest of the spring onions. Serve with the toasted baguette slices with chives. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ Cocoa and tahini cake recipe.

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