FAT-FILLED MIRACLE FOOD RECIPES

The sweet, creamy flesh of this tropical nut can be used in sweet and savoury dishes. Now, let us check out some of the recipes of Coconut!

Coconut-ice marshmallows

 Ingredients:coconut_ice

  • 300g desiccated coconut
  • 10 sheets gelatine
  • 500g granulated sugar
  • 4 tsp liquid glucose
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 tbsp Malibu, or coconut liqueur
  • Pink food colouring
  • A little icing sugar, for dusting

Method

  1. Toast half the coconut in a large, wide pan over a very low heat. Keep stirring the whole time so the coconut toasts evenly. When the flakes are tinged golden brown, tip into a bowl to stop them cooking any further.
  2. Line 2 square tins or dishes (18cm or 16cm) with baking parchment. Spread half the toasted coconut evenly over the base of one, and half of the untoasted coconut over the base of the other.
  3. Put the gelatine leaves, one by one so that they don’t clump together, in a large bowl of cold water and leave to soften while you make the marshmallow mixture. Put the sugar, liquid glucose and 200ml cold water in a small, deep heavy-based saucepan, so that the mixture will be deep enough to get a thermometer reading. Place over a low heat until the sugar has dissolved completely. Turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (about 125C) – this will take a while. If you don’t have a sugar thermometer, drop a little of the syrup into a glass of very cold water – if it sets to a firm but malleable ball, it’s ready.
  4. While the sugar is boiling, beat the egg whites in a large bowl with an electric whisk until stiff.
  5. When the syrup has reached the right stage, pour it in a steady stream into the egg whites while you continue whisking – making sure it hits the egg whites before the whisk blades. Lift the gelatine leaves out of the water, squeeze out any excess water and add, one at a time and still whisking continuously, to the mixture. Add the vanilla and Malibu, and continue whisking – the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until it’s very thick, just pourable.
  6. Scrape half the marshmallow mixture into the toasted coconut tin and spread the top to flatten as much as possible, then sprinkle over the remaining toasted coconut
  7. Add some pink food colouring to the second half of the mix, little by little and whisking all the time, until you get a nice colour. Scrape into the untoasted coconut tin, level as for the first, and sprinkle with the remaining untoasted coconut. Leave to set somewhere cool (but not the fridge) for at least 2 hrs, or until firm.
  8. One at a time, carefully ease the sheets of marshmallow away from the sides of the tins, then turn out onto a chopping board. Remove the parchment and cut into squares with a sharp knife dusted with a little icing sugar if it is sticking. Keep in an airtight container, layered between sheets of parchment to prevent sticking, for up to a month.

Chocolate coconut banoffee pie

Ingredients:coconut_chocolate

  • 397g can caramel
  • 100g dark chocolate
  • bananas
  • a little cocoa powder, for dusting

For the coconut cream

  • 400ml can coconut milk
  • 4 large egg yolks
  • 4 tbsp caster sugar
  • 2 tbsp plain flour
  • 1 tbsp cornflour
  • 2 tbsp Malibu
  • 300ml pot double cream

For the base

  • 200g pack creamed coconut, roughly chopped
  • 400g bourbon biscuits

Method:

  1. To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don’t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
  2. To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn’t form.
  3. Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set – 1 hr at least, or up to 24 hrs.
  4. When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
  5. To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

Spiced coconut porridge with cranberry & orange compote

 Ingredients:porridge

  1. 175g porridge oat
  2. 700ml milk
  3. 400ml can low-fat coconut milk
  4. 3 tbsp soft light brown sugar
  5. 1 tsp ground cinnamon
  6. good grating of nutmeg, plus extra to served
  7. 160ml can coconut cream, plus shaved toasted coconut, to serve

For the compote

  • 3 tbsp light soft brown sugar
  • 3 oranges, peeled and sliced
  • 250g fresh or frozen cranberry

Methods:

  1. Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.
  2. Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
  3. To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.

Enjoy your meal!!!

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