Best Turron De Coco Recipes

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TURRONE DE COCO



Turrone de Coco image

Provided by Amanda Freitag

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

Nonstick cooking spray, for spraying the pan and parchment
7 ounces dark chocolate chips
2 tablespoons coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 cups finely shredded unsweetened coconut
One 14-ounce can sweetened condensed milk

Steps:

  • Grease an 8-inch baking pan with cooking spray and line with parchment paper, allowing overhang on all sides, then grease the paper.
  • Put the chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Heat, stirring constantly, until the chocolate is completely melted. Off heat, stir in the coconut oil, cinnamon and salt. Pour half of the chocolate into the bottom of the pan, spread evenly with a small offset spatula and place in the freezer for 10 minutes to set. Reserve the remaining chocolate.
  • In a medium-size heavy saucepan, combine the shredded coconut, condensed milk and 1/4 cup water over low heat. Cook, stirring constantly, until the coconut softens, about 10 minutes. Let cool.
  • Remove the pan from the freezer and spread the coconut mixture evenly over the chocolate with an offset spatula until smooth. Chill in the freezer for 30 minutes.
  • Pour the second half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 1 hour.
  • Remove the turrone from the pan, peel off the parchment, cut into rectangles and wrap in wax paper. Return to the freezer until ready to eat.

PUDIM DE COCO (COCONUT PUDDING - EAST TIMOR)



Pudim de Coco (Coconut Pudding - East Timor) image

Provided by Food Network

Categories     dessert

Yield Serves 6 to 8

Number Of Ingredients 5

3 cups sugar
6 eggs
2 tablespoons flour
2 cups coconut milk
1/4 cup freshly grated coconut for decoration (optional)

Steps:

  • Heat oven to 350 degrees F.
  • Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside.
  • Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar. Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately. Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired.
  • Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets. It works just as well.

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