How to prepare snacks using shredded coconut

Everyone love to eat snack items with coconut flavor. These are very simple to prepare. Cherry coconut bites and coconut rice pots are the delicious items served hot. Both are mouth watering recipes with different flavors. Especially these items are loved by kids. Let us see the procedure of making these delicious recipe at home.

Cherry coconut bites

Cherry coconut bites

Ingredients:

  • Cherry jam- 3/4 cup
  • Shredded coconut- 2 cups
  • Drained cherries- 30
  • Cocoa powder- 1/4 cup
  • Plain flour- 1 1/4 cup
  • Eggs- 2
  • Caster sugar- 1 cup
  • Butter- 50gms
  • Desiccated coconut- 1/2 cup

Procedure:

Step 1: Preheat oven at 180 degrees, combine butter and sugar in a bowl mix it well by using beater.

Step 2: Grease mini muffin pan and set aside.

Step 3: Add 1 egg to the sugar mixture and beat it well. later add plain flour, cocoa powder and desiccated coconut. stir all the ingredients well.

Step 4: Grease spoon of mixture in a muffin pan, bake in preheated oven for 10min. remove from oven and set aside.

Step 5: Spoon jam evenly and top pan with cherries.

Step 6: Combine shredded coconut, remaining sugar, egg in a bowl.

Step 7: Drizzle coconut mixture on each coconut bite.

Step 8: Bake in oven for 5min and remove from pan. Set aside to cool and store in air tight container.

Baked coconut rice pots

Baked coconut rice pots
Ingredients:

  • Peeled mango- 1
  • Caster sugar- 2 spoons
  • Eggs- 2
  • Coconut milk- 250ml
  • Vanilla essence- 1 spoon
  • Shredded coconut- 2 spoons
  • Washed white rice- 1/4 cup
  • Brown sugar- 3/4 cup
  • Water- 1 cup
  • Milk- 1 cup

Procedure:

Step 1: Preheat oven at 160 degrees and grease ramekins.

Step 2: Whisk coconut milk, caster sugar, vanilla, eggs, milk in a bowl.

Step 3: Place spoon of rice in each ramekin, divide the mixture in each ramekin. Place them in a baking dish.

Step 4: Add water and boil them till it reduces to half. Cover with foil and bake for 1hr, remove foil and bake for 5min.

Step 5: Stir water and sugar in a sauce pan over low flame until sugar dissolves.

Step 6: Simmer for 2min until it becomes like syrup.

Step 7: Chop mango and blend until puree. Drizzle puree over each pudding and top with sugar syrup.

Step 8: Scatter with coconut  and serve warm.

Enjoy the taste of delicious coconut rice pots.

 

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