Tag: coconut

Beautiful Coconut Recipe – Italian Cuisine – Italian Cuisine

Beautiful Coconut Recipe - Italian Cuisine

  • 200 g coconut flour
  • 200 g milk chocolate
  • 200 g dark chocolate
  • 100 g fresh cream
  • 70 g sugar
  • 50 g butter
  • vanilla
  • salt

For the beautiful coconut recipe, heat the cream with the sugar, the butter, the seeds of a vanilla pod and a pinch of salt in a saucepan. When the butter has melted, remove from the heat and stir in the coconut flour. Mold the mixture into a high cake about 1.5 cm and let it cool completely in the refrigerator, covered, for at least 2 hours. Cut the dough into 14 bars and shape them with your hands, rounding them at the ends. Break the dark and milk chocolate pieces together and melt them together in a bowl in a bain-marie. When the mass has almost completely melted and a few pieces of chocolate remain, move away from the heat and continue stirring until complete melting: the chocolate will have reached a temperature of about 40 ° C. Place one bar at a time on the prongs of a fork and dip it in the chocolate. Drain, place on a tray covered with baking paper and let it dry. Decorate them by pouring a little chocolate in small waves.

Dos & Don'ts: how to open a coconut – Italian Cuisine

How do you open the coconut? Watch the video to learn how to break it properly and find out how to make coconut milk

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to properly open a coconut

The idea of ​​hitting a coconut with a hammer it could be so irresistible as to forget that another fundamental operation is necessary first.
You don't have to break the coconut right away, but practice first of all hole on the end of the walnut tree, where the so-called eyes. You will notice that one of these is usually more fragile and, therefore, easier to drill by simply using a corkscrew or a knife, just like you see in the video.

Turn the coconut upside down and let all the liquid inside it go out. It can be very convenient to place the coconut on a glass, with the hole facing down, and let the liquid flow independently.
Attention, this is not milk, but coconut water! Keep it aside, then we'll explain how to use it to prepare milk.

Finally your time has come: take the hammer and practice firm strokes on the coconut. With the help of a knife, take out the pulp white from the shell and remove the fibrous film that covers it, using a potato peeler. At this point you can rinse the coconut pieces and use them to taste.

If you want store, dip them in their own water, which you extracted at the beginning, or in fresh water. They are kept in the fridge for 3-4 days, changing the water daily.

open the coconut

How to prepare coconut milk

Coconut milk is one vegetable drink to be consumed fresh, but which can be used in the kitchen and not only in desserts. For example, in Asia it is used to stew meat, fish or vegetables.
Coconut milk also has beauty benefits: being moisturizing, can be useful in case of sunburns such as natural remedy, or how mask for the face and for the hair. How is it prepared?

Once the coconut liquid is made, strain it with a sieve to remove impurities and keep it aside. After opening the coconut, pick up his pulp, scraping it with a spoon. frullatela together with coconut water until it is homogeneous.
Finally, you can filter or not the obtained drink, according to your taste, and keep it in the fridge for 2 or 3 days.

Read the article below to find out more coconut recipes!

Risotto with coconut milk, anchovies and lime – Italian Cuisine

»Risotto with coconut milk, anchovies and lime

Heat the oil in a saucepan and toast the rice, then add the wine.
Once the wine has evaporated, add the lime first and then begin to cook with the hot broth adding it little by little as it is absorbed.
A few minutes before the rice is cooked, stir in the coconut milk.

Season with salt and, if you like, with pepper.

Then dish the risotto with coconut milk, anchovies and lime, decorate with anchovies and lime zest and serve.

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