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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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Kohlrabi soup with pecorino cheese

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Kohlrabi soup with pecorino cheese

Kohlrabi soup with pecorino cheese, golden breadcrumbs, grated cheese and chopped herbs - that's the aromatic mélange that refines this delicious kohlrabi soup.

Ingredients

Main course For 4 people

½ onion

2 tablespoons of olive oil

2 cloves of garlic

700 g of kohlrabi

9 l of vegetable broth

2 liters of full cream

salt

pepper

20 g of butter

40 g of breadcrumbs

100 g of pecorino

½ bunch of mixed aromatic herbs, eg. parsley, chives and dill

How to proceed

Preparation:

ca. 35 minutes

Simmer:

ca. 40 minutes

Total time:

1 h 15 min

Chop the onion, fry it in oil. Add the crushed garlic. Remove the skin from the kohlrabi and cut into small pieces. Add it together with the broth and let it simmer for approx. 40 minutes. Blend finely with the hand blender. Refine with cream. Heat the soup, season it with salt and pepper.

Meanwhile, melt the butter in a pan. Add the breadcrumbs and brown it, stirring occasionally. Let it cool down. Finely grate the pecorino. Finely chop the herbs. Serve the soup with pecorino cheese, toasted breadcrumbs and herbs. You may be interested to read the pumpkin and courgette soup recipe/ greek cake mantovana recipe/ Belgian endive salad recipe.

Useful tips

Use schabziger cheese instead of pecorino.

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