desiccated coconut Archives

Diwali recipes

Gulab Jamun with coconut

30 minutes

Christmas dessert

Vegan coconut bounty bars

30 minutes + setting time

Chicken recipes

Malaysian roast chicken

1 hour

Cake recipes

Snowballs

Afternoon tea

Macaroons with jam

20 minutes

Cake recipes

Gluten-free lemon-and-almond cakes

15 minutes

Biscuit recipes

Edible cookie dough

10 minutes

Cake recipes

Pineapple-and-coconut cake

40 minutes

Cheat recipes

Hertzoggie tarts

20 minutes

Guilt-free treat

Bliss balls

Cake recipes

Coconut-and-banana three-milk cake

55 minutes

Coconut recipes

Coconut brittle tart

50 minutes

Coconut brittle tart

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

3 cups coconut milk
150 g desiccated coconut
100 g salted butter, melted
2 T vanilla paste
2 free-range eggs
85 g flour
340 g coconut sugar
4 T lemon juice
120 g caster sugar

Method

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Gulab Jamun with coconut

Vegan coconut bounty bars

Malaysian roast chicken

Snowballs

Macaroons with jam

Gluten-free lemon-and-almond cakes

Edible cookie dough

Pineapple-and-coconut cake

Hertzoggie tarts

Bliss balls

Coconut-and-banana three-milk cake

Coconut brittle tart

Coconut brittle tart

Ingredients

Method