Coconut milk or pulp can be the basis for a wide variety of dishes, from soups and stews to cocktails and desserts. Delicate aroma and sweetish taste will add new nuances to dishes. Coconuts are moderate in calories and rich in fiber and vitamins, so they should be included in your daily menu.
It is necessary
- Lamb with coconut:
- - 400 g of lean lamb;
- - 0.5 coconut;
- - 2 onions;
- - a small root of ginger;
- - 1 clove of garlic;
- - 1 teaspoon of mustard seeds;
- - 1 bay leaf;
- - 3 carnation buds;
- - 0.5 tsp each of turmeric, ground chili and coriander;
- - vegetable oil;
- - salt;
- - freshly ground black pepper.
- Coconut cookies:
- - 150 g of coconut;
- - 100 g of butter;
- - 1 glass of flour;
- - 5 tbsp. tablespoons of sugar;
- - 0.25 teaspoons of salt;
- - 0.5 cups of peeled almonds;
- - coconut flakes for sprinkling.
- Coconut muffins:
- For the test:
- - 1 glass of flour;
- - 2 tsp baking powder;
- - 1 egg;
- - 0.75 glasses of sugar;
- - 150 ml of yogurt;
- - 4 tbsp. tablespoons of coconut;
- - 100 g fresh strawberries;
- - 80 g of butter;
- - a pinch of salt.
- For the cream:
- - 400 ml heavy cream;
- - 2 tbsp. tablespoons of powdered sugar;
- - 2 tbsp. tablespoons of coconut liqueur.
Instructions
Step 1
Lamb with coconut
Thinly chop the coconut, grate the ginger root on a fine grater. Pass the garlic through a press, crush the cloves and bay leaves in a mortar. Chop the onion and fry in hot vegetable oil until transparent. Add chopped bay leaves and cloves, mustard seeds, chili, turmeric, coriander, garlic and ginger to the onion. Add coconut and heat mixture over low heat.
Step 2
Rinse the not too fatty lamb, dry and cut into cubes. Put the meat in a skillet, increase the heat and, stirring occasionally, fry until golden brown. Pour in boiling water, cover the pan with a lid and simmer the lamb for 35-40 minutes. Finally add salt and freshly ground black pepper.
Step 3
Coconut cookies
Place the butter in a bowl and place it in a saucepan of boiling water. Add sugar and, while stirring, melt the mixture until smooth. Peel the coconut, cut the pulp into pieces and chop in a blender. Remove the melted butter from the heat and add the coconut puree to it. Stir, add salt and sifted wheat flour. Knead a soft dough.
Step 4
Blanch the peeled almonds in boiling water, remove the tough skin from the kernels. Roll the coconut dough into small balls, place almonds in the center of each. Dip in the coconut and place on a baking sheet lined with baking paper. Place the cookies in an oven preheated to 180 ° C. Bake for about half an hour, then remove the items and refrigerate on the wire rack.
Step 5
Coconut muffins
Sift the flour. Pour it into a bowl and mix with baking powder, salt, and coconut. Whisk eggs and sugar in a separate bowl. Melt the butter and pour into the egg mixture. Add yogurt and stir well. Pour the flour mixture in portions, carefully rubbing the lumps.
Step 6
Sort the strawberries, rinse and dry. Cut the berries into pieces and add them to the dough. Stir gently from top to bottom and place in muffin tins. To make the finished products easier to reach, paper sockets can be inserted into the molds. Fill with dough no more than 2/3 of the volume, as the products rise when baking. Place the muffins in a preheated 200C oven and bake for about 25 minutes, then remove and chill on the board.
Step 7
Whisk the cooled cream into a thick foam along with the powdered sugar. At the end of whipping, add coconut liqueur to the cream. Use a pastry syringe to place fluffy cream “caps” on the muffins and sprinkle with sugar beads.
