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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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King prawns on spicy orange slices

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A tasty fruity dish based on prawns browned briefly in oil and placed on a bed of orange slices, sautéed with shallots, garlic, chilli and turmeric. All blended with white wine. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 shallot 2 cloves of garlic 1 yellow chilli 1 blonde orange 4 tablespoons of olive oil 16 raw unshelled prawns 1 teaspoon of turmeric 1 dl of white wine 1 dl of fish stock salt Freind's kitchen recipes,  Celeriac puree with red cabbage . How to proceed Preparation: approx. 30 minutes Chop the shallot and garlic. Halve the chilli pepper lengthwise, remove the seeds and cut it into strips. Cut the oranges into thin slices. Heat the oil in a large frying pan and brown the prawns on both sides for approx. 1 minute. Take them out and set them aside. In the same pan, add the orange slices, the chilli, the shallot, the garlic, the turmeric and brown everything well. Deglaze with the white wine. Return the prawns to the pan,
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Chestnut cake with crumble

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Crunchy muesli and currants give this chestnut cake a special touch. The mixture is partly dark for chestnuts and partly light. try also this Wasabi pea cream recipe too. Ingredients Sweet pastry For approx. 10 pieces for 1 cake mould of 25 cm butter and flour for the mould 200 g butter, soft 180 g of sugar 1 sachet of vanilla sugar 4 eggs 120 g of flour 2 teaspoons of baking powder 125g frozen chestnut puree, thawed before use 1 teaspoon of cinnamon 40 g crunchy muesli, for example with amaranth and chia 100 g of frozen red currants powdered sugar to sprinkle Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Cooking in the oven: ca. 1 hour Cooling down Total time: 2 h 5 min Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with vanilla sugar and sugar for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add it by spoonfuls. Mix one half of the dough with the chestnu
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Belgian endive and carrot salad

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Browned carrots, apple, chopped walnuts and chopped blue cheese turn this Belgian endive salad into a light and tasty meal. try also this strawberry cheesecake slice recipe too. Ingredients Small meal For 4 people 400 g of carrots 2 tablespoons of olive oil 500 g of Belgian envy 50 g of walnuts 1 apple, for example, Braeburn 2 tablespoons of apple cider vinegar 2 tablespoons of quince jelly salt pepper 50 g of blue cheese, for example, Gorgonzola Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: approx. 20 minutes Halve the carrots lengthwise and cut them into oblique slices of ½ cm. Heat half of the oil in a pan and brown the carrots for approx. 3 minutes. Cut the Belgian endive in half and remove the core. Take out the hearts and set them aside. Cut the rest of the endive into 1 cm oblique pieces. Chop the walnuts. Cut the apple into quarters, remove the core and cut into thin slices. For the dressing, mix the vinegar with the remaining oil and
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Vietnamese sprout salad with duck

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This typical Vietnamese salad is rich in flavour. The red curry gives the meat and sauce a spicy note, the pomelo adds a fruity note. try also this Ginger and lime herbal tea recipe too. Ingredients Main course For 4 people 1 duck breast of approx. 350 g ca. 2 tablespoons of red curry paste 1 pomelo 4 tablespoons of coconut milk 4 tablespoons of rice vinegar 8 tablespoons of peanut oil ca. 1 tablespoon of fish sauce 200 g of mung bean sprouts 200 g of grated carrots ¼ of a bunch of Thai basil Freind's kitchen recipes,  polenta gnocchi with gorgonzola . How to proceed Preparation: ca. 40 minutes Marinade: ca. 30 minutes Total time: 1 h 10 min With a sharp knife, cut the duck breast fat crosswise. Rub the meat with the curry paste and leave to marinate for at least 30 minutes. Peel the pomelo to live and free the segments from the cuticles. Brown the duck breast over medium-low heat in a pan without adding fat, starting with the fat side for approx. 12 minutes. Turn around and conti
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Papaya filled with yoghurt

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It looks great on the table and is delicious: the papaya halves are stuffed with yoghurt, caramelized cereal flakes and mint strips. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Brunch / Breakfast For 4 people 2 papayas 2 tablespoons of syrup, for example with orange 100 g of 5 cereal flakes 1 tablespoon of sugar 20 g of butter 500 g of plain yoghurt 1 sprig of mint Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: approx. 25 minutes Halve the papayas without peeling them and extract the seeds with a spoon. With a digger, cut the pulp balls from the papaya halves leaving a border of approx. 5 mm near the peel. Mix the papaya balls with the syrup and let them rest for a while. Brown the flakes in a large skillet over medium heat. Add the sugar and butter and caramelize, stirring constantly. Let it cool down. Spread the yoghurt into the papaya halves. Lay down the papaya balls and the flakes. Garnish with mint and serve imme
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Belgian endive salad with chanterelle and walnut croutons

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Autumn is the mushroom season: served on a slice of baguette with gruyère and walnuts and paired with an endive salad, chanterelles are truly delicious. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 baguette of 320 g 2 cans of chanterelles of 200 g, drained weight 120 g 1 0 walnut leaves ½ bunch of parsley 1 clove of garlic 1 dl of rapeseed oil salt pepper 60 g of grated gruyère 4 Belgian chicory 4 tablespoons of white balsamic vinegar 1 teaspoon of sweet mustard Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: approx. 25 minutes Preheat the oven to 180 ° C. Cut the baguette in half lengthwise and then in four. Pour the chanterelles in a colander and let them drain. Chop the walnuts and parsley. Add the crushed garlic to the mince. Mix the mushrooms, chopped parsley, walnuts and garlic with half the oil. Season with salt and pepper. Spread the dough on the pieces of bread and sprinkle with the gruyère
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Brioche with pumpkin and minced meat

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Brioche with pumpkin and minced meat, the brioche slices stuffed with pumpkin and minced meat are ideal as finger food at a party or at lunch, accompanied by a salad. try also this Red vanilla punch recipe too. Ingredients Main course For 8 people for 1 cake mould of 30 cm 400 g of pumpkin, weighed already peeled 1 onion 300 g of ground beef 1 tablespoon of olive oil 1 tablespoon of paprika powder pepper ½ bunch of oregano 25 g of pumpkin seeds Pasta 500 g of flour 1 tablespoon of sugar 1½ teaspoons of salt 3 litres of warm milk 100 g of soft butter 20 g of fresh yeast 1 egg flour to smooth out the dough Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 40 minutes Leavening: ca. 90 minutes Cooking in the oven: ca. 45 minutes Cooling down Total time: 3 h 25 min For the pasta, mix the salt and sugar with the flour. Add the milk, butter and yeast. Beat the egg and set aside approx. 1 1/2 tablespoons. Add the remaining egg to the flour. Knead the
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