Coconut flakes - 10 recipes that can be made with coconut flakes at home

Today coconut flakes can be purchased in almost every store in the spice and seasoning department. It is sold in small portioned bags or by weight. With this ingredient at home, you can cook many delicious and interesting sweets.

Coconut Chip Cookies

Ingredients:

• 1 egg
• 100 g of flour;
• 80 g of fine coconut flakes;
• 1/3 standard packet of butter;
• 80 g of sugar;
• 1/3 tsp slaked soda.

Cooking:

1. Mix soft butter with sugar. Grind well. To make cookies more friable and tender, it is worth replacing powdered sugar.
2. Drive eggs one by one into the resulting mass. The following should only be added after thorough mixing of all components. You can use a mixer at this stage.
3. Pour in chips. Stir the food and let it stand for a quarter of an hour. During this time, the chips should slightly soak.
4. Add slaked (vinegar or fresh lemon) soda. Pour in flour.
5. Knead heterogeneous friable dough. Roll small cakes out of it. Flatten them in the palm of your hand and put on a baking sheet with greased parchment oil.
6. Cook cookies in the oven first 6 - 7 minutes at 190 ° C, then another quarter hour at 170 ° C.

Cookies with coconut flakes will turn out soft and fragrant. If desired, you can dry it and make it crispy.

Coconut Cake Without Baking

Ingredients:

• ½ liter of milk;
• 1 tbsp. softened butter and coconut;
• 2 yolks;
• 2 packs of unsalted crackers;
• 1 pack of vanilla sugar and ¾ tbsp. ordinary;
• 3 dessert spoons of starch and flour.

Cooking:

1. ½ tbsp beat sugar with yolks. In the bowl should be a homogeneous mass.
2. Add starch and flour. Pour in ½ tbsp. milk. Beat all the products together.
3. Bring the remaining sugar and milk to a boil. Add to them a lot of the last step. Strain until thickened. Cool.
4. Beat soft butter. Add it a little to the thick, cooled cream. Incorporate most of the chips, vanilla sugar.
5. Crackers to smash. Spread them in layers, thickly smearing with cream.

Decorate the coconut cake as you wish. Let it cool in. Garnish with the remaining coconut.

Homemade sweets "Rafaelki"

Ingredients:

• 150 g coconut flakes;
• 13 - 15 pcs. almonds;
• 1 tbsp. thick condensed milk;
• 40 g of fatty butter;
• 1 drop of vanilla extract.

Cooking:

1. Set aside some chips. It is useful for sprinkling ready-made treats. For a pleasant pastry flavor add vanilla extract.
2. Pour in undigested condensed milk. Quickly and actively mix the resulting mass. Close the bowl with her cling film. Put the "dough" in the refrigerator for the whole night.
3. Peel nuts. Pour them with boiling water for 6 - 7 minutes.
4. Drain and remove softened skin from almonds. Dry the peeled nuts in a dry skillet.
5. Pinch off the coconut mass in small pieces, crumple into a cake. Put each nut in the center of each.
6. Roll neat small balls out of cakes. Each additionally roll in the chips left.

Cool homemade Rafaelka sweets and serve with tea.

Coconut flakes

Ingredients:

• ½ kg of cottage cheese;
• 3 tbsp. l Sahara;
• 100 g coconut flakes;
• 2 eggs;
• 3 tbsp. l flour;
• fat for frying.

Cooking:

1. Combine the cottage cheese with sugar and eggs. If the dairy product is too wet, increase the amount of chips.
2. Add flour. Pour all the chips. Mix the components well.
3. Leave the dough for a quarter of an hour.
4. Form from it 15 small flat cheesecakes. Roll everyone in flour.
5. Fry cheesecakes on any fat until golden brown.

Serve a treat with sour cream or condensed milk.

Cottage cheese casserole

Ingredients:

• 0.5 kg of cottage cheese;
• 2 eggs;
• 5 dessert spoons of semolina;
• 50 g coconut flakes;
• 3 tbsp. l Sahara;
• butter;
• a large handful of grated shortbread cookies.

Cooking:

1. Preheat the oven to 180 degrees.
2. Combine all ingredients (except butter and cookies) in a common bowl and beat with a mixer until smooth.
3. Grease the heat-resistant form with butter, sprinkle with grated cookies.
4. Pour coconut curd into it.

Cook the casserole until golden and firm. Serve hot.

Bounty at home

Ingredients:

• 150 g coconut flakes;
• a full glass of undigested condensed milk;
• 2 bars of quality dark chocolate.

Cooking:

1. Pour coconut into a large bowl. Pour condensed milk on top.
2. Mix the ingredients with your hands until the mass is homogeneous and the condensed milk saturates the coconut well.
3. Distribute the resulting mass on a sheet of parchment. The coconut layer should be about 1 cm thick.
4. Cut it into small bars. To trim the blanks from each other and directly give them a round shape with your hands.
5. Send the basics of future goodies for half an hour to the freezer.
6. Melt the chocolate in a water bath.
7. Dip each frozen bar into a thick, sweet mass.

Put the bounty on parchment and let the chocolate solidify.

Coconut Muffins

Ingredients:

• 120 g sour cream;
• 150 g of first-class flour;
• 2 large eggs;
• 1/3 small tablespoons quicklime soda;
• 2/3 Art. granulated sugar;
• 50 g coconut flakes.

Cooking:

1. Pour the contents of raw eggs into a bowl. Pour sugar in them. Mix the ingredients well and beat with a mixer.
2. Add sour cream, soda. Repeat mixing, but only using a whisk.
3. Separately mix the remaining dry ingredients. Add them to the total mass of ingredients.
4. Pour the resulting dough into miniature silicone molds. You can optionally insert paper in them.

Bake muffins for 20 - 25 minutes at 170 - 180 degrees. Before serving, sprinkle with powdered sugar or coconut.

Turkish carrot dessert

Ingredients:

• 3 tbsp. coarsely grated fresh carrots;
• 1 tbsp. granulated sugar;
• 1.5 tbsp. shortbread cookies crushed into crumbs;
• 100 g peeled and chopped walnuts;
• 1 full glass of coconut.

Cooking:

1. Put carrots with sugar on a dry frying pan. Simmer the mass over medium heat until the juice evaporates and the vegetable softens. Put the carrot chips on a plate to cool.
2. Add chopped cookies and nuts to the vegetable. Mix.
3. Pour coconut flakes onto the cling film in a thick layer. Spread carrots with nuts on top. Apply layers with a spoon.
4. Roll carrots with the rest of the ingredients into a roll. Put in the cold for a couple of hours.

Cut the finished treat into pieces, additionally decorating with whole walnuts.

Step-by-Step Cake Recipe

Ingredients:

• 1 full glass of medium fat kefir;
• 1.5 tbsp. first-class flour;
• 1 egg
• 260 g granulated sugar;
• 1 standard sachet of baking powder (10 g);
• ½ sachet of vanillin;
• ½ tbsp coconut flakes;
• vegetable oil;
• 1 tbsp. cream of medium fat content.

Cooking:

1. Drive the egg into a deep bowl. Pour granulated sugar (130 g).
2. Add non-cold kefir, all flour sifted with baking powder.
3. Stir the products until a homogeneous dough is obtained (consistency - as for pancakes). You can use the mixer at a slow speed.
4. Mix coconut with the remaining sugar and vanilla.
5. Lubricate the silicone mold with a minimum amount of oil.
6. Put the dough in it.
7. Distribute the coconut mixture on all surfaces of the future pie.
8. Bake a treat for 12 - 14 minutes at 170 - 180 degrees.
9. Then cover the pie with coconut foil and return to the oven for another 10 minutes.

Pour the hot dessert with warm cream. Allow to cool directly in the mold.

Coconut Meringue

Ingredients:

• 2 egg whites;
• 100 g granulated sugar;
• 1 pinch of table salt;
• 1 tsp lime / lemon juice;
• 40 g coconut flakes.

Cooking:

1. Pour squirrels into a bowl. Add salt.
2. Beat until fluffy foam, starting at low speed and gradually increasing it.
3. Add lemon juice. Start gradually adding sugar without stopping the whipping.
4. Sweet crystals should completely dissolve, and the mass should become lush and dense (do not drain from the whisk).
5. Add coconut flakes. Gently mix the components.
6. Put the meringues on a baking sheet with parchment with a pastry bag with a round nozzle.

Dry the dessert in the oven at a temperature of 90 degrees for 60 minutes.

To make the treat not only tasty, but still bright and beautiful, you can use colored coconut flakes. Today it can be bought in a variety of shades. Or, each housewife will be able to independently paint the nut shavings with food colors.