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| Recipe Ideas |
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COCONUT COOKIES
| Ingredients: |
Percentage % |
| Refines Sugar |
22.40 |
| Coconut Cream Powder |
13.50 |
| Egg |
5.80 |
| Vanilla Flavor |
0.20 |
| Evaporated Milk |
11.60 |
| Baking Soda |
0.30 |
| Cake Flour |
32.20 |
| Baking Powder |
0.30 |
| Gem Extra Fine |
8.60 |
| Maple Syrup |
100.00 |
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Method:
Cream lightly sugar, Coconut Cream Powder, egg and vanilla flavor in a mixing bowl. Add maple flavor. Add evaporated milk and baking soda and mix into the dough mass. Sift the flour and baking powder together and add the extra fine. Mix well until uniform. Deposit into slightly greased pan. Bake for 15 minutes at 200ºC / 390ºF.
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COCONUT EGG TART
| Ingredients: |
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| Coconut Cream Powder |
20gm |
| Plain flour – sieved |
200gm |
| Butter |
100gm |
| Egg |
1 |
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| Filling: |
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| Coconut Cream Powder |
40gm |
| Eggs |
3 |
| Sugar |
70gm |
| Milk |
200ml |
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Method:
- Rub Coconut Cream Powder, plain flour and butter together. Add egg and continue kneading into dough. Set aside for 20 mins.
- To make filling, whisk Coconut Cream Powder, egg, sugar and milk until sugar melts. Strain.
- Line egg tart mould with pastry, and then pour in filling. Bake at 180ºC/360ºF for about 20 mins.
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COCONUT SHORTBREAD
| Ingredients: |
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| Coconut Cream Powder |
60gm |
| Plain flour |
250gm |
| Icing sugar |
125gm |
| Butter |
125gm |
| Baking powder |
Pinch of |
| Evaporated milk |
8 teaspoon |
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Method:
- Knead Coconut Cream Powder, flour, icing sugar, butter, baking powder and milk together till they form dough.
- Chill in fridge for 20 mins. Remove and roll out to 5 mm thickness. Cut with cookie cutter. Bake at 170ºC / 340ºF for about 10 mins.
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