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Cornets with pineapple and coconut

Cornets with pineapple and coconut



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I don't really have much introduction to today's recipe. I can only tell you that they are made in the blink of an eye and that they are very good. We were very appreciated :). Don't you believe me? Try them and you will be convinced :).

  • 2 dogs flour
  • 1/2 teaspoon salt
  • 1 cup (225g) butter
  • 1/4 cup starch
  • 1 sachet of vanilla sugar
  • 1/2 cup sugar
  • 1/2 cup pineapple mashed or finely chopped
  • 3/4 cane coconut
  • powdered sugar (for rolling)

Servings: 1

Preparation time: less than 90 minutes

RECIPE PREPARATION Croissants with pineapple and coconut:

Use a normal cup of milk to measure the ingredients. I used this set for measurement. It is very practical.

Mix the butter well with the sugar and vanilla until it becomes creamy. Then add the pineapple passed in a robot or finely chopped and coconut and mix until smooth.

Separately mix the flour with the starch and salt and gradually add it to the composition. Knead the dough well then wrap it in cling film and refrigerate for an hour.

After it has been refrigerated, break the pieces of dough and form the croissants. Place them in the pan and bake on low heat for ~ 20 minutes.

We roll them hot with powdered sugar.


Pina Colada fruit tea (40 g)

Ingredient: Macese, sweet pineapple, sea, hibiscus, coconut, aromas. May contain traces of nuts.

Temperature:

100 & degC

Dosage per serving:

3 grams

Preparation time:

6-8 minutes

Method of preparation: To prepare a cup of tea, add hot water (100 & degC) over a teaspoon of tea (about 3 gr) and let it brew for 6-8 minutes.

Packing method: Bag with clips for resealing

Serving recommendations: To further enrich the taste, add a slice of lemon or orange, or a little cinnamon.

Grams: 40 grams

Tea category: fruits

This infusion is the alcohol-free alternative to one of the most popular cocktails: Pina Colada. It is a delicious tea, perfect on cold days when we need something to make us think of summer vacation. Because it does not contain theine, it can be consumed even in the evening. It can be served both cold and hot.

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This infusion is the alcohol-free alternative to one of the most popular cocktails: Pina Colada. It is a delicious tea, perfect on cold days when we need something to make us think of summer vacation. Because it does not contain theine, it can be consumed even in the evening. It can be served both cold and hot.

Reviews

I tried this tea and I really like it

An excellent tea

Very very intense and fragrant. recommend

I was curious to try the tea, I received it as a gift in the package and it is the first one I tried. However, the pieces are very large and it is difficult for me to dose correctly. When I made it, I put either too little or simply put more than they indicate, because the taste was quite bland. I'm not saying it wasn't good, but I think you have to put a lot of tea in the water. I'm not sure it would be enough for 16 servings. I feel like I've emptied half the bag out of two cups :)). Anyway, I'm glad I received it and I'm glad for the experience. But I wouldn't order it to always have it in the house, especially because it has flavors (probably synthetic).

I really like the aroma of Pina Colada tea and the taste that is full of exotic flavors.

Hello, The products are ok, according to the information sent on the site (at least what I bought), the delivery is on time!

Pina Colada

A successful, stress-free cocktail can also be tasted cold. Super product!

The aroma of Pina colada tea makes you fly and its smell takes you into a tropical forest. I like!


Jams with chocolate, chocolate and coconut flakes are so tender that they melt in your mouth

I like to make croissants. Every time I invite my friends to dinner, I serve them with tender croissants, filled with jam or chocolate. I have been using the same recipe for a long time and I always manage to prepare the tastiest croissants.

Ingredient:

  • 40 gr of fresh yeast
  • 800 gr wheat flour, 4 tablespoons sugar
  • 200 ml milk, 200 gr butter
  • 2 eggs, 1 sachet of vanilla sugar, 2 tablespoons cocoa
  • Chocolate, jam, coconut

Ingredients for syrup:

Method of preparation:

Crush the yeast and mix it with a spoonful of sugar and warm milk. Cover and set aside for 10 minutes to have time to swell.

In a separate bowl, sift the flour, add 3 tablespoons of sugar, vanilla sugar and eggs. Add the yeast to the flour bowl, mix well and add the melted and cooled butter. Knead the dough until it becomes soft and smooth.

Divide the dough into 2 equal parts. Add cocoa to one side and mix.Leave both pieces of dough to rise, in a warm place, for 40 minutes. After they have doubled in volume, transfer the pieces of dough to the top sprinkled with flour and cut them into 4.

Put a piece of brown dough over a piece of yellow dough. Spread the dough in a circle. Cut the dough sheet into equal slices. In the middle of each triangle put a teaspoon of jam or half a square of chocolate.

Roll the croissants and place them in the tray lined with body paper. Proceed in the same way with the remaining dough (you can choose for yourself what color the dough will have on top). Bake the croissants in the preheated oven at 200 degrees, until they turn golden.

Remove the croissants from the oven and prepare the syrup. Boil water and sugar for 2-3 minutes, then remove from the heat. Add the rum essence and mix well. Put each croissant in syrup and then pass it through the coconut.

Place the croissants on a tray and serve them with your loved ones. Good appetite and increase cooking!


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Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Coconut cookies

Crispy on the surface, tender on the inside, with a special tenderness and a delicious taste, given by the natural aroma of coconut flour and that of lemon peel or chocolate icing with which they can be decorated, these coconut cookies is the ideal solution for a delicious dessert, quick and easy to make.
I tasted coconut several times available on the Italian market and to be honest I was not particularly pleased. I'm not too happy about these exotic fruits that end up on supermarket shelves. But I radically changed my mind when I had the opportunity, through the kindness of a friend of mine from El Salvador, Ernesto, to taste a fresh, authentic coconut.
I was also fascinated by these delicious cookies coconut cooked by my friend Franco, a perfect hunter and chef, whom I thank for the recipe. After a hearty lunch with local wild boar specialties we had the appetite and strength to empty and a whole plate composed of these cookies & # 128578

What we need for the Coconut Cookies recipe:

  • -Coconut flour 250 g
  • -Egg yolk 1 pc
  • -Egg whites 3 pcs
  • -Old 200 g
  • - Peel a lemon

How to make the recipe for Coconut Cookies:

Whisk the egg whites hard, gradually adding the sugar and finally, the well-rubbed yolk and the lemon peel. Gradually add (in the rain) a part of the coconut flour (220 g) carefully stirring from the bottom up. The final composition is a dough with a medium consistency.

Take from the dough, with the help of two teaspoons, the equal pieces, about the size of a walnut, round them in the palms, pass them through the coconut flour kept aside (30 g) and place them on a tray lined with baking paper.
Bake on low heat (about 160 & deg) for 10-12 minutes until lightly browned.

A trick:

If the final composition is too soft to be able to shape the dough in the palms of your hands, or to be able to position it directly on the tray with the help of two teaspoons, we can add a little starch that will bind the dough better.
Good appetite!

The recipe and the pictures belong to him Inocentiu L Canea, GUEST POST on the blog Lust.

You can see more authentic Italian recipes from Inocentiu L Canea here.


4 eggs,
125 g butter,
125 g flour,
125 g brown sugar,
1 sachet of baking powder,
125 g grated coconut,
200 g fresh pineapple or compote,
at choice vanilla sugar, vanilla essence, vanilla stick

The oven is preheated to 180 ° C.

Melt the butter at room temperature rub well with the sugar.

Add one by one, eggs.

Gradually add flour, baking powder, coconut and spices (vanilla sugar).

Incorporate the small pieces of pineapple.

Grease a cake pan with butter and pour the above composition.

Bake in the pan for 40 minutes. Check if it was done with a toothpick or the tip of a knife.


Fresh croissants with walnuts and vanilla Vanillekipferl recipe

Fresh croissants with walnuts and vanilla, powdered with sugar. They are very easy to make. The dough is a fragile one that does not require kneading and the modeling of cookies goes fast.

These tender croissants with walnuts and vanilla are not missing from our holiday tables Christmas or Easter. They are very tasty and last 2-3 weeks closed in airtight boxes. It can be done a few days in advance. They are known in Austria and Germany as & # 8222Vanillekipferl & # 8221 or & # 8222hókifli & # 8221 in Hungary.

From a dough similar to walnuts and hazelnuts, some delicate (or hand-shaped) cookies are made & # 8211 see the recipe here.

From the quantities below it results approx. 64 tender croissants with walnuts and vanilla.

  • 100 g ground walnuts
  • 100 g old powder
  • 220 g soft butter
  • 300 g flour
  • 1 or
  • lemon peel
  • salt
  • vanilla sugar
  • vanilla powdered sugar for rolling

Method of preparation

Counter-mix the egg whites with a pinch of salt, add the sugar gradually and mix until it melts and becomes a glossy meringue.

Add the yolks mixed with oil, water, vanilla essence, grated lemon peel, sift the flour with the starch and mix with a spatula with greasy movements from bottom to top until smooth.

Pour the mixture into the tray lined with baking paper and put the tray in the preheated oven until it passes the toothpick test.

Let it cool very well after which we will cut it in 2 horizontally.

The pineapple cream drained from the syrup, we grind it with the blender until we get a not very fine puree.

Mix cream with whipped cream until it has the desired consistency, add vanilla cream, pineapple puree, coconut and mix with a spatula until smooth.

In the pan in which we baked, add the first sheet of top (we can syrup with the pineapple compote), add 1/2 of the cream of 2 sheets of top and the rest of the cream, sprinkle the coconut and let it cool for a few hours before serving.


Pandispan roll with pineapple and coconut



I took the recipe from Secrets of the kitchen, no. 5/2005

Pandispan dough
4 eggs
100 gr sugar
1 sachet of vanilla sugar
100 gr flour
25 gr starch
60 gr coconut flakes

Cream and garnish
1 can of pineapple slices (340 gr)
400 ml fresh
1 sachet of whipping cream
100 gr coconut flakes
candied cherries

Preheat the oven to 180 degrees C. Wallpaper a tray with baking paper. Beat the yolks with 4 tablespoons of cold water, caster sugar and vanilla sugar. Beat the egg whites and add 1/3 of the amount to the egg composition. Add flour mixed with starch and 1/2 the amount of coconut flakes. Add the rest of the egg whites and incorporate.



The composition is distributed in the tray, baked for 10 minutes.



Remove and place on a kitchen towel sprinkled with coconut flakes. Peel off the baking paper and roll the pandispan in a towel. (My countertop burned a little on the edges because I didn't spread it evenly).


To prepare the filling, let the pineapple drain and cut into pieces. Beat the whipped cream with the hardener. Leave a little whipped cream aside for decoration, and in the rest incorporate 50 g of coconut flakes and pineapple cubes.



Grease the sheet with the coconut filling, roll it and let it cool for 60 minutes.

Then powder with the rest of the coconut flakes. Whip the cream. Garnish with pineapple pieces, candied cherries (I didn't have any) and coconut flakes.



I liked it because it is not overly sweet and especially for the coconut flavor.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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