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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 fo...
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Polenta au gratin with ricotta and cheese

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Polenta au gratin with ricotta and cheese

Is polenta left over? Great! Cut into squares and placed on a bed of spinach and carrots, the cold polenta is au gratin in the oven with ricotta and cheese.

Ingredients

Main course For 4 people

600 g of polenta

1 onion

1 carrot of approx. 100 g

100 g of cottage cheese

30 g of grated cheese

salt

pepper

1 tablespoon of olive oil

300 g of spinach

How to proceed

Preparation:

ca. 20 minutes

Gratin:

ca. 20 minutes

Total time:

40 min

Cut the polenta into squares. Peel the onion and chop it. Peel the carrot, divide it in four lengthwise and cut it finely. Mix the ricotta and cheese. Season with salt and pepper. Heat the oil in a pan. Let the carrot and onion soften approx. 5 minutes. Wash the spinach and let them drain. Add them to the carrot and let them dry with the lid until they collapse. Transfer the vegetables to a baking dish. Season with salt and pepper. Place the polenta on the vegetables. Spread with ricotta. Place the dish in the centre of the oven. Preheat the oven at 200 ° C (top and bottom heat). Gratin the polenta approx. 20 minutes. Remove the gratin from the oven and serve. Accompanied by salad.


You may be interested to read the golden milk ayurvedic drink recipe/ greek cake mantovana recipe/ cocoa and tahini cake recipe.

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