Chococonut Sweets

Ingredients:

1 1/2 cup icing sugar
1 1/2 cup shredded coconut
1 cup chopped chocolate
1/2 cup peanut
1/3 cup cream
3/4 tsp vanilla

Preparing:

Mix the cream with vanilla.
Melt chocolate with the vanilla mixture.
Add icing sugar gradually and the peanut, once melted chocolate.

Refrigerate for 20 minutes and form small balls with your hands.
Pass the balls on the grated coconut and serve.

Caramel and Coconut Chocolate Cookies

Ingredients:

1 1/2 cup shredded coconut
1 cup caramels
3/4 cup brown sugar
1/2 cup flour
1/4 cup butter, in pieces
360 g chocolate chips
2 eggs, beaten
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt

Preparing:

Preheat oven to 180ºC (360ºF).

Mix flour with the baking powder and salt.

Melt 1 cup of chocolate chips with butter in the microwave.
Add the brown sugar, eggs and vanilla and beat well.
Add the flour mixture, coconut, caramels and the rest of the chocolate chips.

Place portions of 1 tbsp mass separated in a greased tray.
Bake for 20 minutes.

Valentine's Strawberries with Chocolate

Ingredients:

600 g strawberries
75 g dark chocolate
75 g white chocolate
Pistachios, chopped
Grated coconut

Preparing:

Melt each chocolate separately in water bath.
Dip a portion of the strawberries in chocolate.
Sprinkle with pistachios and coconut.
Refrigerate for 30 minutes

Banana Flambé with Chocolate

Ingredients:

2 ripe bananas, parties at 3 over
2 tbsp sugar
1 tbsp ground ginger
1 tbsp butter
1 tsp ground jamaica
1 tsp ground cardamom
1 oz rum

Preparing:

Fry bananas in butter for 2 minutes on each side along with spices and sugar.
Flambé using rum.
Serve with coconut ice cream and chocolate

Coconut Gelatin

Ingredients:

2 cups water
1 cup milk
1 3/4 cups coconut cream
1/2 cup sugar
1/2 cup coconut rind
1 tbsp agar-agar

Preparation:

Cook the milk, the coconut cream, the water, the sugar and agar-agar.
Add the coconut when it boils and mix.

Spill the mixture in a mold and let cool at room temperature.
Refirgerate for 2 hours.

Cut and serve.

Chinese Dessert Recipe (Fried Ice Cream)

Ingredients:

6 freezed vanilla ice cream balls
1 cup flour
1 1/2 cup bread worn
1/2 cup coconut rind
1 egg
Vegetal oil

Preparing:

Mix the egg, the flour and 3/4 cup water until forming a thick pastry and reserving.

Aside, combine the bread worn and the coconut.
Deep the ice cream balls in the flour mixture and then pass them through the combination of bread and the Coco.

Fry them in oil.
Retire them almost immediately to avoid that the ice cream melt with the heat.

Chicheme (Corn and Coconut Dessert)

Ingredients:

1 kg cracked maize
2 tbsp "fecula de maiz"
2 chips cinnamon
1/4 cup butter
1/4 cup "clavos de olor"
1/2 teaspoon "nuez moscada"
250 ml evaporated milk
2 liquefied coconuts (coconut milk)
1 liter milk
3 cups sugar
1 tbsp vanilla
Picks of salt

Preparation:

Let boil the corn in three liters of water for one hour.

Place it in another separate pot and mix it with evaporated milk, the coconut milk, the vanilla, the cinnamon, the "nuez moscada" and the "clavos de olor".
Add the milk, the sugar, the salt and butter.
Incorporate the "fecula de maiz".
Let boil but keep stir constantly until obtaining the wished thickness.

Retire the cinnamon and the "clavos de olor" with a spoon.
Serve it hot or cold.

Coconut Puddin

Ingredients:

250 g sugar g
50 g coconut
1 tbsp "maicena"
1 teaspoon butter
1 small branch of cinnamon
3 eggs
1 egg white
3/4 cup water

Preparation:

Cook the sugar with the water and the cinnamon until obtaining a a little thick syrup and reserve.

Stir the eggs until they are well frothy and pale.
Add the coconut, the "maicena" and the prepared syrup, without the cinnamon.
Let rest for minutes.

Stir the egg white at verge of snow.
Add it to the previous mixture wiht surrounding form.
Spill the mixture in a greased mold.

Bake at 160º (350ºF) for 40 minutes.
Let cool and serve.

Peaches Cobbler

Ingredients:

1 big tin of peaches
1 tbsp vainilla
1 box vainilla cake mixture
1 margarine bar
1 cup coconut
1 cup chopped nuts

Preparation:

Preheat the furnace to 175ºC (350ªF).

Place the peaches in a pyrex.
Add vanilla and mix.

Cover the peaches with the cake mixture.
Bathe it with the melted margarine, the coconut and the nuts.

Bake for 45 minutes.

Tuoto

Ingredients:

2 "tapa de dulce"
1 butter bar
1/2 stock market coconut
1 1/2 tablespoons baking powder
1 kg flour
2 teaspoons vanilla
picks of salt.

Preparation:

Put to boil the candy covers in a liter of water.
Strain and let cool.

Mix the flour with the rest of the ingredients.
Stir constantly until obtaining an homogenous mixture.

Spill the mixture in a greased mold.
Bake at 250ªC (500ªF) for 45 minutes.

Coconut Sweets

Ingredients:

2 small coconuts
2 lt milk
1 1/2 kg sugar
Chip cinnamon, to the pleasure

Preparation:

Grate the coconuts.
Put them to cook in a pot with milk for 1 hour.

Add the sugar and the cinnamon.
Let boil between 40 and 50 minutes until obtaining a thickness caramel color.
Move constantly with wood spoon.

Extend this candy on a table.
Give it the wished thickness and cut it.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Passion Fruit Roll

Ingredients:

4 eggs
1/2 cup sugar
1 tsp vanilla extract
2/3 cup flour
2 tbsp corn starch
3/4 tsp cream of tartar
1/2 tsp baking soda
1/4 cup Coconut rind.

Filling:
2/3 cup passion fruit pulp
2/3 cup sugar
2 eggs
1 butter bar
Picks of salt
1 cup Whip Topping
Sugar to decorate.


Preparation:

Place the pulp, the sugar, eggs, butter and the salt in bath Maria
Cook until she thickens mixing constantly.

Cover a tray for rolls with lubricated paper and grease it.
Preheat the furnace to 175ºC (350ºF)

Warm the eggs and beat with the sugar for 8-10 minutes until they triple it's size.
Add vanilla.

Sift the flour, corn starch, sodium bicarbonate and the cremor tartar three times.
Add to the egg mixture with surrounding moves.
Add the Coconut.

Place in the tray and bake for 15 minutes.
Strip on another previously dewy paper with sugar and roll.
Let cool.

Beat the Whip topping until seeing the marks of the bobbin of the beater.
Mix with the filling.

Fill up the roll and roll again.

Decorate with the pulverized sugar blossomed.