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Coconut colds

Coconut colds



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It should not be missing from the Christmas table ....

  • a coconut of 2.5 Kg
  • 4-5 carrots
  • 1-2 tablespoons vegeta
  • 3-4 parsley roots
  • 1 celery
  • 3 heads of garlic

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Coconut colds:

I put the rooster (I had a yard one) to boil in a pot with about 5 liters of water. After about 2 hours I added the cleaned vegetables but left whole and vegeta, which I use instead of salt. After they boiled the vegetables, I took them out on a plate and used them for the beef salad, and I put the resulting juice aside and added the garlic made to the sauce ... I put a sachet of gelatin in the juice (this for more safety) which I previously allowed to swell in a glass of water. I took out the meat, removed the bones and skin and put the pieces of meat in a few dishes or bowls. Then, I strained the juice and added it over the meat in the respective vessels. I cooled it down, first on the balcony and then in the fridge. They came out very good!


Coconut milk ice cream

With a main ingredient at the base and fruit of your choice, you get a super fast, healthy and tasty ice cream. Perfect for those who want to serve a delicious, healthy and light dessert. If you have small children, you can make this ice cream with them and for them, changing the fruits in the composition as you like.

Keep the box of coconut milk in the refrigerator overnight. This is an extremely important step, as it helps the resulting ice cream to have a creamier structure. Put all the contents of the box in the blender. Put the frozen fruit on top (we used berries). If you put fresh fruit, add some ice on top. You can add honey or maple syrup if you want a sweeter result, but it's sweet enough anyway. Mix everything on high speed for about half a minute. Do not exceed 30 seconds by far, because you will get a smoothie, not an ice cream.

You can sprinkle some dark chocolate on top & # 8211 we chose dark to preserve the nutritional value of the dessert.


COCONUT SORBET & # 8211 dietary alternative to traditional ice cream (recipe + benefits)

The sorbet is one of the simplest summer desserts. Not as creamy as an ice cream, but more beverages and more easy.

Although the sorbet is not prepared with dairy products, in this recipe vegetable milk is used, to give it a creamier texture and a specific coconut flavor.

The sorbet can be prepared and served as a dietary alternative to traditional ice cream, which has a higher content of animal fats.

The main ingredient of this recipe is rooster. The fats it contains do not affect body weight or health. On the contrary, a study by Spanish researchers showed that coconut oil does not cause dyslipidemia, but helps to decrease in abdominal obesity.

Coconut fats reduce the amount of fat accumulated in the stomach (abdominal fat), stimulate metabolism and burning calories, as the liver uses these fats for energy.

Coconut contains fiber, 17 AMINO, iron, potassium and folic acid (vitamin B9).

• 250 g of fresh coconut
• 50 g of coconut flakes (dried)
• 60 g of coconut milk
• 100 ml of vegetable milk
• 500 ml of water
• 150 g of sugar
• 1 tablespoon of rum

First you need to prepare a syrup of water and sugar. Put both ingredients in a pot on the stove. Turn the heat to medium and simmer for 10 minutes. Remove the pan from the heat and let the syrup cool for 5 minutes.

Extract the pulp from a coconut, weigh 250 grams and cut it into small pieces. Put it in a blender or food processor together with coconut milk, dried coconut flakes and vegetable milk.

Mix for a few seconds until a creamy composition results. Incorporate it into the cooled syrup. Add the rum and mix until smooth.

Cover the bowl with a lid and let the cream stand for an hour.

Strain the cream through a gauze, squeezing it well to extract as much liquid as possible. If using a sieve, press the composition with the back of a spoon.

Transfer the resulting liquid to a container (preferably stainless steel), previously kept in the freezer for half an hour.

Level and place the dish in the freezer. Remove it every 40 minutes and mix vigorously in the composition to prevent the formation of needles. Do this 4 times.

Coconut sorbet is served as an ice cream, plain or with a favorite topping: chocolate sauce, fruit syrup, honey, etc.

1. One Green Planet, Why Coconut is Packed With Benefits for Your Muscles and More: http://www.onegreenplanet.org/natural-health/why-you-should-eat-coconut-for-strong-muscles-and-more/

2. Assunção ML, Ferreira HS, dos Santos AF, Cabral CR Jr, Florêncio TM., Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity, Lipids. 2009: https://www.ncbi.nlm.nih.gov/pubmed/19437058

3. Laura Adamache, Coconut sorbet: https://www.lauraadamache.ro/2015/05/sorbet-de-nuca-de-cocos.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Crazy about small snacks?

Choose a healthier option.

More joy, anytime, anywhere.

Organic roasted coconut chips, sweetened with sugar from coconut flower nectar.

They have a delicious taste, and can be consumed as such, in breakfast recipes, desserts, cakes or to decorate various dishes or smoothies.

Rich source of dietary fiber.
Gluten or lactose free.
Suitable for vegetarians.

They do not contain: gluten, soy, yeast, dairy, animal protein, artificial sweeteners, emulsifiers, preservatives, dyes.


Coconut cream for desserts

From only 5 ingredients, in just 20 minutes you get the best coconut cream: silky, just as sweet as it should be and so good that you feel like eating it like that, empty! Tip: do more than you need, you will not refrain from tasting!

Rub well (with the help of a mixer) the butter with the sugar, until you get a homogeneous cream. Add each egg in turn (including the egg whites), allowing the introduced egg to combine completely in the mixture until you add the next one. Stir in the coconut milk until it is completely incorporated.

In a tall bowl, over low to medium heat, add the cream obtained above. Put 1/4 of the vanilla pod (split it slightly transversely and take the core with the tip of the knife) or vanilla essence. Stir slowly and steadily until the cream begins to thicken & # 8211 about 10 minutes.

Pour the coconut cream into a bowl with a lid (jar) and let it cool. Refrigerate, where you can keep it for up to a week.

You can serve it with biscuits / cookies, you can use it as a filling for different cakes or, simply, you can enjoy it as such.


Coconut oil - benefits and contraindications

We have all heard about coconut oil and its benefits for skin, hair, lips and other organs. The product is perfect for all beauty rituals, but it has a special effect on the skin, thanks to its moisturizing properties, which effectively fights dry skin and keeps it hydrated for longer.

At the same time, coconut oil is contraindicated for people with oily skin, because, due to its moisturizing intensity, it can block the pores of oily skin, which is characterized by excessive sebum secretion. And finally, instead of the healthy and glowing skin I promised you, you might wake up with new rashes.


Ingredients for the coconut roll biscuit recipe

  • Cocoa leaf
  • -250g simple biscuits
  • -50g old powder
  • -40g cocoa
  • -150-200ml milk
  • -10ml esenta rom
  • Cream
  • -150 ml coconut milk
  • -100g soft butter
  • -100g coconut flakes
  • -20g old powder
  • decoration
  • -coconut flakes

How do I prepare the recipe for biscuit roll with coconut cream?

The preparation method is extremely simple. For the beginning, grind the biscuits as finely as possible or grind them and put them in a bowl.

Over them add powdered sugar, cocoa powder and mix very well.

We will pour the milk little by little, mixing well until we get a homogeneous dough, but not very soft.

The amount of milk varies depending on the type of biscuits we use, some absorb more milk and others less. At the end we add the rum essence.

In order to obtain a uniform sheet, we will proceed as follows: we take a piece of plastic foil and spread it on a flat surface, on this we will put the dough obtained earlier, and on top of it we will spread another piece of foil.

Over it we will pass with the facalet and push until we obtain a uniform sheet with a thickness of 0.5 cm.

If it is easier for you, you can use a larger bag in which you will put the dough and you will do the same, using the facalet.

At the end with a pair of scissors you will cut the top of the bag.

Over our cookie sheet we spread a uniform layer of coconut cream that we obtained by mixing all the ingredients listed above.

After we apply the coconut cream we start to run lightly, as tightly as possible.

While rolling, sprinkle the coconut flakes, we will get a wonderful roll.

At the end we wrap it in plastic wrap and put it in the fridge for at least 3 hours, it must be quite cold at the time of portioning, so we will get some very well defined rounds.

For the cream it is good to look for the coconut as fine and as small as possible, the roll will be cut much better.

I hope you find this recipe useful, it is a very simple dessert but effective and with an extraordinary taste.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Beat the butter and powdered sugar until a white foam is obtained. Cut the marzipan into small pieces, add gradually and beat for about 3 minutes. Alternately add egg whites and flour, add milk as needed and allow the dough to cool covered.

Finely chop the chocolate. Brown the cornflakes in a fat-free pot, quench with cream and heat. Mix the chocolate, melt, stirring all this time, and leave the covered cream to cool.

From the dough, place with a teaspoon approx. 60 discs on a baking tray covered with baking paper, apply in circular motions, bake for about 5 minutes in the preheated oven at 180 ° C and leave to cool.

Whipped cream, beat orange liqueur and spread with a teaspoon on half of the sheets of dough.


The preparation of muffins is very simple and easy, similar to the preparation of a cake. It only takes more time to assemble them into special forms of baking.

How is muffin dough prepared?

Turn the oven to 180 degrees to have time to warm up.

Put mineral water, sunflower oil and sugar in a bowl. Set the mixer to low and mix the ingredients until the sugar is diluted.

In another bowl, mix the flour with the salt and baking powder. Add the mixture of solid ingredients over the mixture of liquid ingredients. Homogenize the composition well. Add the vanilla bean core and, finally, the coconut. The dough obtained will have the texture of a slightly cursive pudding or a much more consistent texture than that of pancakes.

Wash the blueberries and let them drain. Add over the prepared muffin dough and mix well.

How to assemble and bake fasting muffins?

Place special muffin papers in baking tins. Pour the dough for fasting muffins with blueberries and coconut into baking tins. The dough should occupy about three quarters of the capacity of the baking tins.

The muffin dough should fill 3/4 of the shape / Shutterstock capacity

Put the fasting muffin tray in the oven for 30-35 minutes at a temperature of 180 degrees Celsius. The muffins will grow during baking, almost doubling in volume.

Lentil muffins are baked in special shapes / Shutterstock

Let them cool in the pan for 10-12 minutes, then transfer them to a cooling medium.

Blueberry fasting muffins have a dense and slightly moist composition / Shutterstock

Serve simple, powdered with sugar, or glazed with various toppings: chocolate, fruit, etc. They are delicious in any combination!

Fasting muffins with blueberries and coconut are decorated with powdered sugar / Shutterstock


Prepare the dough for sheets:

1. Quench the ammonia in 2 teaspoons of vinegar, add the egg, sugar, 5 tablespoons of milk and the 6 tablespoons of oil. Then gradually incorporate the flour, more at first, and as the dough groups, add in smaller portions.

2. When the dough no longer sticks to the kneading hands, do not add flour at all.

3. Depending on the tray you will use for the sheets, divide the dough into 4-5-6 equal pieces.

✽ The Snow White cake in the pictures was made of 6 sheets, baked on the bottom of a round tray, with a diameter of 26 cm.

4. Spread thinly and as evenly as possible one of the parts of the dough on the bottom of a tray, lightly lined with flour. Bake the sheet for 5-7 minutes, or until the sheet begins to brown slightly.

5. Remove the baked sheet on a serving platter, place a layer of coconut cream on top of it and prepare the next sheet.

6. Do the same with all the other pieces of dough, until you finish baking the sheets.

7. Keep a little cream to spread over the last sheet. Sift coconut flakes over the cream layer and refrigerate the cake for 12 hours or overnight, covered with a baking sheet, over which you place a mincer or other medium weight, which will keep the cake sheets in contact with the cream.

✽ NB !: Do not try to cut the Snow White cake earlier than 12 hours! Cakes made of ammonia are hydrophilic and need a rest period to soften and swell.


Video: Αντίο μπότοξ: Η μάσκα που θα σε δείξει 10 χρόνια νεότερη φτιάχνεται με μόλις 3 συστατικά (August 2022).