#dessicated coconut

[daily-deliciousness]

Strawberry coconut tart

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Sweet Potato Chocolate Truffles | This Wife Cooks

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Coconut Blancmange

During the fortnight we spent in Guadeloupe, one of my favourite holiday, I ate a lot of delicious, tasty food. I didn’t get to bite into a coconut blancmange, but I found the recipe for it in a cooking book my mum brought back from her first trip in the Caribbean island, years ago. And as it’s become a sort of tradition for us to eat West Indian dishes whilst watching murders happen in paradise (Death in Paradise, which is shot in Guadeloupe, and mainly Deshaies, where we were mere days after the seventh series finished shooting!), I made Coconut Blancmange for dessert last night. And we certainly needed the smooth and sweet comfort of its silky texture, when the episode ended on a unbearable cliffhanger!

Ingredients (makes 3 individual blancmange):

1 cup dessicated coconut

1/2 plump vanilla bean, split lengthwise

1 1/2 cup nonfat milk, divided

2 gelatin leaves

2 large egg yolks

1/2 cup caster sugar

Spoon dessicated coconut into a medium saucepan. Scrape sthe seeds off the vanilla bean, and add both the seeds and the pod to the coconut. Stir in a cup of milk. Steep, for half an hour. By this time, the coconut will have softened and soaked up some of the milk, so stir in remaining milk, and heat mixture over a low flame until just simmering. Remove from the heat.

Place a colander over a large bowl, and fit a kitchen towel into the colander. Pour warm coconut and vanilla milk mixture into the colander, to strain.

Meanwhile, place gelatin leaves in a bowl of cold water.

Once it’s no longer too hot to handle, squeeze kitchen towel tightly to squeeze out all of the coconut-flavoured milk. Return to the cleaned saucepan, and bring to a simmer over a low flame.

In the meantime, energetically whisk egg yolks with the sugar, until mixture is a very pale yellow, and falls off the whisk like a ribbon.

Squeeze water out of the gelatin leaves, and stir them into coconut-flavoured milk, until dissolved. Remove from the heat.

Gently whisk a bit of the coconut-flavoured milk into the egg mixture, then gradually add the rest of the milk until well-blended. Once more, return to the saucepan and over low heat, stirring constantly until mixture slightly thickens, about 3 to 4 minutes.

Remove from the heat, and pour coconut-flavoured mixture into three individual blancmange molds. Chill in the refrigerator, at least 3 hours, up to overnight.

Serve Coconut Blancmange with virtually any topping you fancy, from Passionfruit Jam or Curd to Rose Syrup, Ginger Syrup or Mocha Syrup...

Myself in Deshaies (Honoré on the telly!), August 2017

[daily-deliciousness]

Brie chocolate raspberry dessert pizza

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Nanaimo Bar Cheesecake

Even if I’ve not posted a recipe in a long time, I’m still thinking about my Great Australian Bake Off Challenge. Especially about International Week. So, as today’s my sister’s 25th Birthday I’m making her favorite dessert: cheesecake. And I’m taking inspiration from a beloved Canadian treat to make this special and indulgent Nanaimo Bar Cheesecake! Happy 25th, Jules!!!

Ingredients (serves 6 to 8):

1 ½ cup 2% fat milk 

½ cup heavy whipping cream

1 plump vanilla bean, split lengthwise 

2 large egg yolks

½ cup white sugar 

1 ½ tablespoons cornstarch 

3 gelatin leaves

1 ¼ cup pecans

1 cup almonds

½ cup unsalted butter 

5 tablespoons Dutch-processed unsweetened cocoa

¼ cup white sugar 

¾ cup Graham Cracker Crumbs

½ cup desiccated coconut

1 large egg 

1 pound and 8 ounces cream cheese

½ cup white sugar 

1 teaspoon Homemade Vanilla Extract

2 ounces white chocolate, roughly chopped 

9 ounces dark chocolate

In a large saucepan, combine milk and heavy whipping cream. Scrape the seeds off the vanilla bean and stir into the milk, adding the empty pod as well. Bring to a simmer over medium heat.

Meanwhile, energetically whisk egg yolks with sugar and cornstarch until pale yellow and the mixture falls from the whisk like a ribbon.

Soak gelatin leaves in a bowl of cold water.

Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 5 to 7 minutes. Thoroughly squeeze water out of gelatin leaves, and stir them into the hot custard. Remove from heat, and pour custard into a large shallow container. Cover with cling film directly on the custard to prevent a skin from forming. Chill in the freezer, 20 minutes.

Place pecans and almonds on a baking sheet, and toast in the oven, at 410°, 10 minutes. Remove from the oven, and let cool slightly.

Generously butter a springform pan, and fit with parchment paper; set aside.

In a medium bowl over simmering water, melt butter with cocoa and sugar, stirring until completely dissolved and well-blended. Remove from heat, and let cool slightly.

Combine toasted pecans and almonds in a food processor, and process until roughly chopped. 

In a large bowl, combine chopped pecans and almonds, Graham Cracker Crumbs and dessicated coconut. Whisk the egg into the cooled chocolate mixture and pour over the nuts and crackers. Fold chocolate mixture in with a rubber spatula until just blended (but completely coated). Spoon mixture into the bottom of prepared pan and press firmly into an even layer. Store in the freezer for 15 minutes.

In the bowl of an electric stand mixer, fitted with the whisk attachment, combine cream cheese and sugar and beat on medium-high speed, until well-blended. Beat in Vanilla Extract. Discard vanilla pod from cooled custard and add the custard to the bowl. Beat on high speed untill fully incorporated, scraping the sides of the bowl with a rubber spatula. the cream cheese custard filling should be light, fluffy and shiny. Spoon onto the cooled base in the springform pan, leveling with a rubber spatula. Cover with cling film and store in the refrigerator overnight.

In a small bowl over simmering water, melt white chocolate. Pour onto a, and spread into a thin, even layer. Let cool at room temperature, at least 1 hour. Chill in the refrigerator, 30 minutes. When chocolate has just hardened, carefully cut out maple leaves. Set aside.

Finally, melt chocolate in a small bowl over simmering water until smooth and shiny. Let cool slightly. Gently spread onto the cream cheese custard, easing chocolate into the edges with a rubber spatula. Chill in the refrigerator for 1 hour, until set. Carefully remove cheesecake from the pan onto a serving stand. Decorate with white chocolate maple leaves.

Serve Nanaimo Bar Cheesecake immediately.

[koreagro]

Out of nowhere, flavour gets a boost when that snowy Dessicated Coconut dust hits the mix. Crunch sneaks in through tiny flakes born from sun-dried fruit flesh, ground fine but never dull. Baking trays light up where cookies crackle with chewy depth, while simmering pots gain silkiness in savoury twists. Think beyond sweets - smoothies soak it up, granola clings to it, even spice blends hide a whisper underneath. Not all batches behave the same; moisture levels shift how they bake, how long they last, and how fast they brown. Some stay coarse like sand, others drift like flour, each playing different roles on shelves or in bowls. Sourcing matters more than most notice - the coastlines where coconuts ripen shape taste and oil content alike. Skip anything dusty-looking or faintly sour-smelling, and always check packaging dates twice. From street vendors shaping sweet balls to factories pressing dense snacks, one thing stays true - it bends to any recipe’s will. Hidden power lives in that unassuming white pile of Dessicated Coconut, waiting only for heat, liquid, or time.

[aam1581]

Dulche de Leche Laddoo

Dulche de Leche (Milk Based caramel ) Laddoo .it’s chewy and caramel flavored delicious sweet. This irresistibly tasty laddoo’s on this occasion of Raksha Bandhan.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and Dulche de Leche.

Check my other laddoo recipe Coconut Almond ladoo Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo

Ingredients

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[aam1581]

Coconut Almond ladoo

today is 2ndHousiversary 🏡 Home is the place where we keep our families, where we feel safe,And if you have a happy family, there’s no place like home for complete comfort and peace of mind.What I love most about my home is who I share it with.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and sweetened condensed milk.

Check my other laddoo recipe Cashewnut laddu

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