What can i make with coconut flakes and chocolate sauce?!
Those are two main ingredients i have right now and i don't have many other things in the cupboard!. I have a major sweet tooth!. Please help!Www@FoodAQ@Com
Answers:
Your in luck because I absolutely adore coconut and chocolate!
If you happen to have a can of condensed milk, then you can make a makeshift version of Brigadeiro, a popular brazillian treat!. It is usually made with Nesquick or chocolate powder, but the chocolate sauce will have to do!.
Place the condensed milk, a tablespoon of butter, and 2-3 tablespoons of chocolate sauce, and 1/2 c!. coconut flakes in a pot and cook at medium temperature (approx ten minutes) stirring the whole time until it thickens a little!. You will know its ready when your stirring and it starts to stick to the pot a little!.
Another great dessert is cocada!.
In a pot, add a cup of sugar for every cup of coconut flakes and simmer at low heat until it caramelizes with the coconut!. Remove from heat and let cool and enjoy!
Www@FoodAQ@Com
If you happen to have a can of condensed milk, then you can make a makeshift version of Brigadeiro, a popular brazillian treat!. It is usually made with Nesquick or chocolate powder, but the chocolate sauce will have to do!.
Place the condensed milk, a tablespoon of butter, and 2-3 tablespoons of chocolate sauce, and 1/2 c!. coconut flakes in a pot and cook at medium temperature (approx ten minutes) stirring the whole time until it thickens a little!. You will know its ready when your stirring and it starts to stick to the pot a little!.
Another great dessert is cocada!.
In a pot, add a cup of sugar for every cup of coconut flakes and simmer at low heat until it caramelizes with the coconut!. Remove from heat and let cool and enjoy!
Www@FoodAQ@Com
You might have the ingredients to make:
"Fiddle Diddles!."
1/2 cup butter or sub!.
2 cups granulated sugar
1/2 cup milk
6 tablespoons cocoa
(instead of cocoa and milk you could just use 1/2 cup chocolate sauce!.)
3 cups quick-cooking rolled oats (pref!. not instant) instant would work tho
1/2 cup medium coconut
1/2 cup chopped walnuts or any nuts if you have them (or peanut butter)
1 pinch salt
1 teaspoon vanilla
Heat butter, sugar and milk (or chocolate sauce) till it comes to a boil!. Take off the heat and add the rest of the ingredients!.
Stir well and drop onto waxed paper in little heaps!.
Www@FoodAQ@Com
"Fiddle Diddles!."
1/2 cup butter or sub!.
2 cups granulated sugar
1/2 cup milk
6 tablespoons cocoa
(instead of cocoa and milk you could just use 1/2 cup chocolate sauce!.)
3 cups quick-cooking rolled oats (pref!. not instant) instant would work tho
1/2 cup medium coconut
1/2 cup chopped walnuts or any nuts if you have them (or peanut butter)
1 pinch salt
1 teaspoon vanilla
Heat butter, sugar and milk (or chocolate sauce) till it comes to a boil!. Take off the heat and add the rest of the ingredients!.
Stir well and drop onto waxed paper in little heaps!.
Www@FoodAQ@Com
You could make coconut chocolate pudding,
Its very yummy, i've had it many times living in a house with people who love coconut!. heres the recipe for it:
1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry powder, (optional)
3 tablespoons alkalized dutch-cocoa powder, sifted
1 3!.5-ounce bar semi-sweet chocolate, chopped
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet
Shake the can of coconut milk vigorously for a few seconds!. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat!. While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder!. It should look like a chocolate frosting!. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry!. Turn down the heat to the very lowest setting!. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while!. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute!. Remove the saucepan from heat, continue whisking while it is cooling for about a minute!. Now whisk in the chocolate and vanilla!. Keep stirring until the pudding is smooth!. Place in a refrigerator to chill thoroughly!. To prevent a skin from forming press plastic up against the surface of the pudding!. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder)!.Www@FoodAQ@Com
Its very yummy, i've had it many times living in a house with people who love coconut!. heres the recipe for it:
1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry powder, (optional)
3 tablespoons alkalized dutch-cocoa powder, sifted
1 3!.5-ounce bar semi-sweet chocolate, chopped
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet
Shake the can of coconut milk vigorously for a few seconds!. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat!. While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder!. It should look like a chocolate frosting!. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry!. Turn down the heat to the very lowest setting!. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while!. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute!. Remove the saucepan from heat, continue whisking while it is cooling for about a minute!. Now whisk in the chocolate and vanilla!. Keep stirring until the pudding is smooth!. Place in a refrigerator to chill thoroughly!. To prevent a skin from forming press plastic up against the surface of the pudding!. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder)!.Www@FoodAQ@Com
coconut souffles with chocolate sauce
ingredients
6 tablespoons sugar plus additional for coating custard cups
a 7-ounce package sweetened flaked coconut (2 2/3 cups)
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup canned unsweetened 14% to 15% fat coconut milk (preferably Goya brand)
2 teaspoons fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla
5 large egg whites
1/4 teaspoon cream of tartar
For chocolate sauce
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup heavy cream
preparation
Preheat oven to 300°F!. Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar!.
In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes!. Cool coconut in pan on a rack!. Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature!.
In a saucepan melt butter over moderately low heat and whisk in flour!. Cook roux, stirring, 3 minutes and whisk in coconut milk!. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes!. Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar!. Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper!. Chill coconut mixture until cold, at least 2 hours, and up to 2 days!.
Preheat oven to 350°F!.
With a wooden spoon beat coconut mixture to loosen!. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks!. Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks!. Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly!.
Pour soufflé mixture into custard cups or baking dish and sprinkle with remaining toasted coconut!. Run tip of a knife around edges of soufflés to aid rising!. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish!.
Make chocolate sauce while soufflés are baking:
Chop chocolate!. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth!. Remove top of double boiler or bowl from heat and stir in cream until combined well!.
Chocolate sauce keeps, covered and chilled, 1 week!.
Top soufflés with sauce and serve immediately!.
have fun and enjoy!Www@FoodAQ@Com
ingredients
6 tablespoons sugar plus additional for coating custard cups
a 7-ounce package sweetened flaked coconut (2 2/3 cups)
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup canned unsweetened 14% to 15% fat coconut milk (preferably Goya brand)
2 teaspoons fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla
5 large egg whites
1/4 teaspoon cream of tartar
For chocolate sauce
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup heavy cream
preparation
Preheat oven to 300°F!. Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar!.
In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes!. Cool coconut in pan on a rack!. Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature!.
In a saucepan melt butter over moderately low heat and whisk in flour!. Cook roux, stirring, 3 minutes and whisk in coconut milk!. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes!. Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar!. Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper!. Chill coconut mixture until cold, at least 2 hours, and up to 2 days!.
Preheat oven to 350°F!.
With a wooden spoon beat coconut mixture to loosen!. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks!. Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks!. Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly!.
Pour soufflé mixture into custard cups or baking dish and sprinkle with remaining toasted coconut!. Run tip of a knife around edges of soufflés to aid rising!. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish!.
Make chocolate sauce while soufflés are baking:
Chop chocolate!. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth!. Remove top of double boiler or bowl from heat and stir in cream until combined well!.
Chocolate sauce keeps, covered and chilled, 1 week!.
Top soufflés with sauce and serve immediately!.
have fun and enjoy!Www@FoodAQ@Com
These are almost all you can make with coconut flakes!.
You can always have the chocolate sauce as a "topping"!.
So, just go through the list and see which one you'd like to try and if you have the ingredients or not!.!.!.
http://allrecipes!.com/Search/Ingredients!.!.!.
Try to read ppl's reviews for the recipe too, then you can know what they have changed!.
^^^^^^^^^^^^^^^^^Www@FoodAQ@Com
You can always have the chocolate sauce as a "topping"!.
So, just go through the list and see which one you'd like to try and if you have the ingredients or not!.!.!.
http://allrecipes!.com/Search/Ingredients!.!.!.
Try to read ppl's reviews for the recipe too, then you can know what they have changed!.
^^^^^^^^^^^^^^^^^Www@FoodAQ@Com
You could make a simple sponge cake and put the choc sauce on like icing and sprinkle the coconut flakes on top!.Www@FoodAQ@Com