Coconut and chocolate rolls: a real treat ready in minutes!
NO-BAKE and simply delicious! Make it and you won't regret it!INGREDIENTS
1 l of milk
50 gr butter
70 gr cocoa
160 gr of flour
190 gr of powdered sugar
3 tsp vanilla extract
Coconut
Whipped cream
METHOD
Boil the milk, add the sugar, how to mix the flour with the wire, then add the butter and vanilla extract.
After a large baking dish, sprinkle the coconut on baking paper, then pour out and spread the prepared mixture. Leave in the refrigerator for two hours.
Then whip the whipped cream and coat over.
Leave in the fridge for another 1h.
Cut and roll Coconut rolls.
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Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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Vegan Bounty chocolate coconut candy balls #shorts
This is, by far the most amazing and easy recipe one can make, I promise you, if you love chocolate you will go crazy in love with it and if you are like me that don't like chocolate, you will get surprised, happily surprised, I mean because these coconut chocolate candies are heavenly!
EDIT: I said to melt the chocolate in the microwave for 30 minutes at a time, I meat 30 SECONDS, my mistake ;)
INGREDIENTS:
350 g vegan homemade condensed milk I used my coconut condensed milk recipe)
250 g dried grated coconut
350 g of vegan coverture chocolate
METHOD:
In a bowl add the condensed milk and dried grated coconut, reserving a little bit of dried coconut for decorating the candies.
Mix everything well until it is incorporated.
Wet your hands with a little bit of water, scoop some coconut condensed milk with a teaspoon, and roll it between your hands making small balls.
Place them on parchment paper and put them in the fridge for about 1 hour or freeze it for at least 30 minutes
Melt the chocolate in the microwave every 30 seconds, stirring constantly until it melts completely.
Dip the condensed milk coconut candies in the melted chocolate, place them on the parchment paper, and allow the chocolate to dry out.
Yield: 22 candies of about 35 g each.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
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AMAZING 3 INGREDIENT COCONUT CHOCOLATE CANDY⎜PLANT-BASED - Recipe by chef Jana Pinheiro
Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Swiss Roll Using Biscuits/No Egg or Oven Used/Chocolate And Coconut Swiss Roll
In this video we are going to make Swiss Roll of 2 different types or of 2 different colours.
There is a chocolate layer outside and a layer of coconut inside which gives a perfect bite of swiss roll.
Music By-
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
..
#swissroll
#chocolateswissroll
#coconutswissroll
#strawberryswissroll
#chocolate
#cake
#stayhome
#withme
Best random hashtags
#chocolate #chocolatecake #chocolates #chocolatelover #chocolatelab #chocolatechip #chocolatelovers #chocolatelabrador #chocolateaddict #chocolatebar #chocolatechipcookies #chocolatechips #chocolatefudge #chocolatepancakes #chocolatelove #chocolatecoveredstrawberries #chocolatemousse #chocolatelaboftheday #chocolatedonut #chocolatemilk #chocolateporn #chocolatecupcakes #ChocolateMen #chocolatebelga #chocolateganache #chocolatesauce #chocolatewasted #chocolatebrownie #chocolateicecream #chocolatecoveredoreos
Ingredients:
3 happy- happy biscuits
1/4 chocolate syrup
1 tea spoon butter
1 tea spoon choco powder
1-2 tea spoon milk or water
1 tea spoon vanilla essence
For filling
1 cup coconut powder
1/2 cup powdered sugar
1 tea spoon butter
1 tea spoon milk
1 tea spoon red colour
1 tea spoon vanilla essence
Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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