Tag: coconut

Soft coconut cake recipe – Italian Cuisine

Ingredients

250 g Wildflower honey
200 g Coconut flour
125 g Butter
100 g flour 00
8 g Baking powder for cakes
4 pcs Eggs
Maple syrup
Fresh cream

Duration: 1 h

Level: Easy

Doses: 8 people

To prepare the soft coconut cake recipe, whip the eggs for a long time with an electric whisk, until they become light and fluffy. Then add the coconut flour, the melted butter, the honey and finally the 00 flour and the yeast.

Grease and flour a 24 cm diameter cake pan, pour in the mixture and bake at 180 ° C for 15.

Lower the oven to 165 ° C and cook for another 15 '.

Remove the cake from the oven, let it cool, turn it out of the mold and serve it with whipped cream, sweetened with maple syrup.

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Coconut and chocolate cake without baking – Italian Cuisine

If you're craving sweet, but it's hot and you don't want to turn on the oven, make this cake. The proof that, even in summer, chocolate can be made!

Who said the hot appease the desire to sweet and of chocolate? For many, even in the summer heat, it is impossible to give up dessert. The important thing is to bring one to the table delicious recipe, but also fresh maybe prepared avoiding using the oven so as not to transform the house into a sauna.

There coconut and chocolate cake without cooking is definitely an excellent compromise for enjoying a summer dessert but making it without cooking and super quickly.

coconut-and-chocolate-cake

Coconut and chocolate summer cake, a no-bake dessert

Ingredients

To prepare this fresh and tasty dessert you will need: 100 g of coconut flour, 100 g of dry biscuits, 200 ml of milk (or dark) chocolate, 80 g of butter, 60 ml of water and granulated sugar.

Preparation

The first thing to do to prepare the coconut and chocolate summer cake is to chop the dry biscuits, add the coconut flour and mix them. In a saucepan and over low heat, one must then be prepared syrup with granulated sugar and water: a minute will be enough for it to dissolve, stirring vigorously. Melt half of the butter of the recipe in a saucepan and add it to the syrup before pouring it on the mixture with biscuits e coconut flour. Take a hinged pan and, with the mixture obtained, make it base for the cake, trying to level it well and obtain a homogeneous surface and put it in the freezer for about 20 minutes.

Meantime melt the chocolate in a bain-marie and, when it starts to melt, add the remaining butter into small pieces. Stir constantly, making sure that the chocolate does not heat up too much and does not create lumps. Let it cool and pour it in uniform way on the base with the biscuits and coconut flour, helping you with a cake spatula or spoon.

Sprinkle the cake with coconut flour and put it on in the fridge for at least half an hour then bring it to the table and enjoy it cold.

Browse the tutorial to read more tips on making coconut and chocolate cake

Frozen coconut mojito: three cocktails in one – Italian Cuisine

Mint, lime, coconut and rum. You don't shake. You blend!

The summer cocktails is a cross between a Mojito, a frozen margarita it's a pina colada.
Is called Frozen coconut mojito and we are ready to prepare it with you.

Lime, mint and coconut

These three ingredients seem to have little in common.
The lime it is a very sour and slightly bitter citrus.
There mint a balsamic and very fragrant aromatic herb.
The coconut sweet and enveloping.
Put them together and you will discover the magic of this extraordinarily exotic, fresh and summery mix.

How to prepare Frozen coconut mojito

Ingredients

120 ml of water
100 g of sugar
120 ml of white rum
120 ml of coconut water
240 ml of coconut milk (cream)
juice of 2 limes
fresh mint leaves
6-7 ice cubes

Method

The first step is preparing one sugar syrup.
Then cook the sugar and water and a few mint leaves in a saucepan, then leave to cool.
Pour in a mixer all the ingredients, including the syrup after removing the leaves and add a few ice cube and other fresh mint leaves.
Serve the Frozen coconut mojito immediately, when it is still frozen and creamy, decorating with mint and lime slices.
With these doses you will get approx two portions.

Canned coconut milk

When we talk about coconut milk we mean the cream, the one that is generally found packed in cans, very dense and creamy because it is rich in fat and unfiltered. This type of coconut milk has nothing to do with what is found next to other types of vegetable milk. It is much tastier, tastier and more fragrant and mounts like fresh cream so it has a very particular consistency in the smoothies and in smoothies.
In supermarkets you can find coconut cans in the ethnic products department.

Popsicle version

Why not turn this fresh cocktail into one gluttonous stick?
So let's prepare some gods icicles simply by blending the sugar syrup with milk and coconut water, lime juice and mint. You can also not add the alcoholic part to get one snacks for children.
Pour the mixture into a popsicle mold and leave in the freezer for three to four hours.
If, on the other hand, you want a walking cocktail, add the rum as well, but less than that provided in the recipe because alcohol does not freeze easily.