Coconut and chocolate crescents – Italian Cuisine

Coconut and chocolate crescents

1) Arrange the flour on the pastry board, unite in the center the crumbled yeast, the slightly warmed coconut milk, the sugar, the egg, peeled and beaten separately, and the very soft butter flakes and you work the ingredients for a few minutes. Add finally a pinch of salt and continue to knead for another 5 minutes. Formed a ball, transfer it to a bowl, engrave it crosswise, cover it with cling film e leave rise for 3 hours or until doubled in volume.

2) Grate fresh coconut with a medium-hole grater. Transfer the dough on a floured work surface, deflate it by pressing it with your hands and roll it out with a rolling pin in a 0.5 cm thick sheet. Obtained 16 discs of 8 cm in diameter, place 1 teaspoon of grated coconut and 2 pieces of chocolate in the center and folded up the dough on the filling in order to obtain many crescents and press them on the edges to seal them.

3) Reheat peanut oil in a large pan with high sides and cook the half moons for 2-3 minutes, until golden brown and turning halfway through cooking. Drain them on fried paper, pass them in the dehydrated coconut e serve them.


Posted on 06/02/2022


This recipe has already been read 359 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page