Coconut sweetness


Coconut is one of the nuts that contain a high percentage of fat estimated at 34%, and a low percentage of proteins 3.3%, and other nuts contain a greater percentage of fat and cholesterol, and coconut is rich in minerals and fiber, and it freezes at room temperature, which is useful For the thyroid gland, we will show some sweets that can be made from coconut.


Coconut basbousa with semolina

the ingredients

  • Two eggs.
  • A tablespoon of flour.
  • Two cups of shredded coconut.
  • Half a cup of ghee, and it is melted on the fire.
  • Two teaspoons of baking powder.
  • A teaspoon of vanilla.
  • Nestle condensed milk carton.
  • A cup of fine semolina.
  • Half a cup of grated coconut.
  • Diameter:
  • A cup and a half of sugar.
  • a glass of water.
  • A spoonful of lemon.
  • A spoonful of rose water.


How to prepare

  • Prepare a tray, or a Pyrex mold in the oven and grease it with tahini.
  • Mix all the ingredients together well, except for the coconut.
  • Pour all the mixture into the tray, and make its surface evenly.
  • Bake the basbousa in the oven at a temperature of one hundred and eighty degrees, for twenty minutes, or when the tray becomes golden.
  • Pour the cold syrup directly over it, and leave it at room temperature.
  • Decorate the tray with coconut, then cut it into squares, and serve.
  • We prepare the syrup: we put a saucepan on the fire, put sugar and water in it, and leave the mixture to boil over a low heat for eight minutes.
  • We remove the syrup from the fire, then add the orange blossom water and lemon.


Coconut Biscuits Dessert

the ingredients

  • A box of crushed biscuits.
  • Half a cup of coconut.
  • Five tablespoons of cream.
  • Coconut for garnish.


How to prepare

  • Mix all the ingredients together well, except for the coconut for garnish.
  • Form the mixture into small balls, and place them in the coconut.
  • Put the balls in the fridge until cool, then serve.


coconut cake

the ingredients

  • Three cups of flour.
  • Two teaspoons of baking powder
  • Half a teaspoon of bicarbonate of soda
  • Quarter teaspoon of salt
  • Half a cup of dried coconut milk.
  • Two sticks of soft butter.
  • A cup and a half of sugar.
  • Four eggs.
  • A teaspoon of liquid vanilla.
  • Three quarters of a cup of yoghurt.
  • Quarter cup of fine coconut.
  • Filling:
  • Four cups of liquid cream, or whipping cream.
  • Three tablespoons of dried coconut milk.
  • Two cups of coarse coconut.


How to prepare

  • We install the mesh rack in the middle of the oven, and preheat the oven to a temperature of one hundred and eighty degrees.
  • We prepare four round trays, grease them with ghee, put a round piece of butter paper at the bottom of each tray, and sprinkle a little flour in the trays to cover the edges of the trays, then get rid of the excess flour.
  • Sift the flour, baking powder, baking soda and salt into a deep dish, then add the dried coconut milk.
  • Put the butter and sugar in the bowl of a mixer, and run on medium speed for three minutes.
  • Add eggs and vanilla, and work on medium speed until the eggs disappear.
  • Add the yogurt, soft coconut, and half the amount of the flour and milk mixture, and work on medium speed until the ingredients are combined together.
  • Add the rest of the flour, and work on medium speed for a minute, then distribute the cake mixture evenly among the four trays.
  • Put the trays in the oven for twenty-five minutes, until the cake is done.
  • Remove the cake from the oven, and place it on a metal grate for several minutes to cool slightly.
  • Invert the cake onto cardboard bases, and leave it to cool completely before forming the cake.
  • To prepare the filling: In the mixer bowl, put the liquid cream and coconut milk, and work on medium speed until the cream becomes thick and doubles in size.
  • Put a piece of cake on the serving plate, using a wide plastic spoon, distribute a little cream on the cake, and sprinkle a little coarse coconut.
  • We put a second piece of cake, and distribute the cream and coconut, then put the third layer, and distribute the cream and coconut, then put the last piece of cake on the cream.
  • Press lightly on the cake pieces until they hold together with the cream, then put them in the refrigerator until they hold together.
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