coconut Archives - Page 2 of 2 - Sweet Tooth Experiments

Coconut Lime Black Rice Cake with Raspberries

Posted on July 27, 2015 Posted in Cakes .

Coconut Lime Black Rice Cake with Raspberries

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

Ingredients:

Cake:

1 cup black rice
3 cups water
6 star anise
3 tsn cinnamon
2 tbsn lime juice
1/4 tsn ground ginger
2 lime peels
150g brown sugar
2 eggs
1 + ½ tbsn corn flour

Syrup:

375ml coconut milk
½ tbsn corn flour
90g brown sugar
1 tbsn lime juice
1 tbsn mint leaves

Topping:

90g raspberries
½ tbsn lime zest
15g desiccated coconut

Method:

Place the rice in water overnight to soak.
Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
Add the sugar and stir for a further minute.
Allow mix to cool slightly then stir through the flour and eggs.
Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
Place the pan aside to cool slightly.
Place the cake back into the cake tin and top with the syrup.
Leave aside for 1 hour for the cake to soak up the syrup.
Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

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Chocolate Coconut Mousse Rum Cake

Posted on June 29, 2015 Posted in Cakes .

Chocolate Coconut Mousse Rum Cake

Rum and Coconut are a very common cocktail pairing which I have previously baked with (see my Pina Colada Cake) so when I needed to use up some Rum and Coconut milk I had to think outside of pineapple and glaze cherries.

For something really different I set myself a task of making a Tiramisu cake but replace the cream and cheese filling with chocolate mousse and replacing the masala with rum. Lastly I then replaced the expresso coffee with coconut milk.

Now I am a massive massive traditional tiramisu fan (my mum’s recipe is the best I have ever tasted), so this recipe had big shoes to fill and OMG it delivered with flying colors.

You would think chocolate and rum would clash, however it very much works a treat.

Ingredients:

Cake:

500ml coconut milk
110g sugar
115ml rum
22 sponge biscuits
700ml thickened cream
210g dark chocolate
3 tbsn cocoa powder

Topping:

150g thickened cream
1 tbsn icing sugar
1 + ½ tsn Rum

Method:

Line a 20cm square cake tin with baking paper.
Place the coconut milk, sugar and rum in a saucepan and simmer on a low heat until the sugar is dissolved.
Pour the mix into a bowl and leave aside to cool.
Place half the biscuits into the coconut milk mix, one at a time until each has absorbed some mix.
Place these biscuits on the bottom of the lined tin and trim to fit.
Place 600ml cream in the microwave until simmering.
Add the dark chocolate and stir until mix is glossy and smooth. Place in the fridge to cool.
Once the cream is cooled add the cocoa powder and whisk with electric beaters until peaks form.
Spoon the mousse mix over the biscuit layer and flatten with the back of a spoon.
Place the remaining biscuits into the coconut milk mix, one at a time until each has absorbed the mix (there should be only a little amount of the mix left).
Place the biscuits on the top of the mousse and trim to fit.
Push down the biscuits slightly and place the cake in the freezer to set for 3 hours.
Remove the cake from the tin by inverting onto a plate.
Remove the baking paper, whisk with electric beaters the remaining 100ml of cream until peaks form and spoon over the top of the cake.
Dust with cocoa powder.
Whisk the cream and icing sugar until well combine.
Stir in the rum and dollop the cream on the top of the cake.
Dust with cocoa powder and enjoy.

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Coconut and Lychee Rum Flan

Posted on June 22, 2015 Posted in Flan .

Coconut and Lychee Rum Flan

I tend to go through phases with baking where I fixate on a particular ingredient until I master a killer recipe with that ingredient or I try different flavour pairings with the same base recipe until I get a result that I am really impressed with.

This is exactly what happened last week, I went flan crazy and made about 6 different versions with varying methods and flavour combo’s. Needless to say I can now make a perfect flan with my eyes closed!

The below recipe is one of the standout experiments that was good enough to make it to my blog. The influence was to play with a mix of Asian flavours, where after coming up with the pairing I actually added Rum essence as a flavour enhancer which amplified the taste.

Ingredients:

100g sugar
140ml lychee syrup
1 tsn rum essence
3 eggs
300g condensed milk
250ml milk
120g desiccated coconut
2 x 400g cans of lychees in syrup
1/2 tsn coconut essence

Method:

Pre-heat the oven to 180c degrees and grease a 20 x 10cm cake tin.
Place the lychees into a bowl and reserve the syrup in another bowl.
Place the sugar for the caramel into a saucepan and cook on a high heat until the sugar dissolves and just starts to turn amber.
Remove pan off heat and carefully stir in the lychee syrup and the essence until a syrup is formed.
Pour the syrup into the cake tin.
Place the eggs, condensed milk, milk, ½ tsn rum essence, the coconut essence and the desiccated coconut in a bowl and whisk with a hand help beater until combine.
Pure the mix into the tin on top of the syrup.
Place the tin into another bigger cake tin and pour hot water until it comes half way up the sides of the tin.
Bake for 40 minutes or until set and slightly browned on the top.
Place the tin with cake aside on a baking tray to cool.
Place in the fridge for 3 hours.
Slightly dice up 400g of the lychee and place on the top of the flan to serve.

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Check out an impressive Parmesan Cheese Chocolate Slice recipe. Follow the simple baking method to bake a spectacular sweet treat

Lychee Coconut and Lime Yoghurt Sorbet

Posted on March 30, 2015 Posted in Ice-cream & Sorbet .

Lychee Coconut and Lime Yoghurt Sorbet

This recipe has come from a combination of different types of ice-cream and sorbet recipes, where I have then overlayed an interesting twist via the inclusion of yoghurt.

I do experiment quite frequently with yoghurt. I find yoghurt a great versatile ingredient to replace other dairy ingredients with the added bonus of being a little more healthy and providing a brand new flavor to the mix.

I like the idea of making sorbet by blitzing frozen fruit but found that frozen lychees blitzed didn’t really work quite like Banana…

After playing around a little bit I found adding in some yoghurt gave the ideal texture.

Once coconut and lime juice were paired for a smack bang flavor combo explosion I had a delectable sorbet on my hands.

Ingredients:

450g lychees
110g coconut milk
95g sugar
250g natural yoghurt
25g desiccated coconut
15ml lime juice
2 + ½ tsn lime zest

Method:

Place the lychees into a food processor with the coconut milk and blitz until the mix is smooth and silky.
Pour the mix into a saucepan with the sugar and stir on a medium heat until the mix bubbles. Take off the heat and set aside to cool.
Place the yoghurt, desiccated coconut, lime juice and lime zest into a bowl and whisk until well combine.
Pour the lychee mix into the yoghurt mix and stir until combine.
Place the mix into the food processor again and blitz for 1 minute.
Pour the mix into an ice-ream machine and churn accordingly.
Place the mix into a container in the fridge until your ready to serve.

Notes:

If you do not have an ice-cream machine that is fine just transfer the mix each hour, 3 times into the food processor and blitz before placing the mix back in the frezzer to set.
I used 2 x 565g cans of lychees for this recipe to get the 450g of actual lychees.

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Novelty Nougat Summer Roll

Posted on January 12, 2015 Posted in Unique .

Novelty Nougat Summer Roll

You many recall a while back I made a cake sized novelty Chomp Chocolate Bar. After a friend recently went though my website index and saw the Chomp Chocolate Bar recipe of course I had another challenge thrown at me fairly swiftly.

Not one to disappoint, the next day I was in the kitchen with a belly full of summer rolls that were a must to devour to ensure I was 100% all over the ingredients, taste and texture.

This experimental session was my first endeavor at making nougat (multiple times to get the texture spot on) and did include many modifications along the way, however in the end the outcome was amazing!

Ingredients:

50g peanuts
15g desiccated coconut
140g sugar
125g glucose syrup
1 egg white
¼ vanilla essence
40g cream
125g milk chocolate

Method:

Place the peanuts into a pan and on low heat roast the peanuts on the stove until a slight golden colour forms. Set the peanuts aside.
Place the coconut into the same pan and again roast until the coconut has a slight golden colour. Set aside.
Place a piece of baking paper on a tray with oil spray on both sides of the paper.
To make the chocolate place the cream in a saucepan on a low heat on the stove and add in the chocolate chip pieces. Once the chocolate begins to melt you can remove off the heat and stir the mix until the chocolate is smooth and glossy. Set aside for later.
Place the sugar, glucose syrup, and 20ml of water in a saucepan and stir on a medium low heat for 10 minutes.
In the meantime place approx. 10cm of water in an empty the sink to cool down the bottom of the saucepan immediately for later.
Beat the egg white with electric beaters until firm peaks have formed.
Increase the heat of the stove for the sugar mix to high until the mix boils, then place a sugar thermometer in the mix and keep an eye on the temperature.
Once the temperature hits 150c degrees remove off the heat and place the bottom of the pan in the sink of water for 5 seconds or until the bubbles subside. This will stop the temperature climbing past 150c.
On a medium speed of the electric beaters whish the egg whites again while you carefully pour the sugar syrup into the egg white mix in a slow and continuous flow. NOTE It is important not to pour the sugar syrup on the side of the bowl or on the beaters as the syrup with seize before it is incorporated into the mix.
Once the syrup is all added in continue beating for an additional 3 minutes.
Add the vanilla and the peanuts to the mix, stirring to combine.
Spoon the nougat mix onto the baking paper in a log shape and roll the baking paper, twisting the paper at both ends to ensure the nougat is tightly enclosed in the log shape. Place in the freezer for 15 minutes to set.
On another piece of oiled baking paper spread out the chocolate mix from earlier in a fat log shape, big enough to cover all sides of the nougat log.
Remove the log from the freezer as well as the accompanying paper and place on the spread chocolate.
Roll the baking paper with the log in the center ensuring the log is completely covered in chocolate.
Again twist the ends of the baking paper to enclose the log with chocolate and carefully with your hands place some pressure on the log while rolling to ensure a full distribution of the chocolate on the nougat. Place in the freezer again for 5 minutes.
Remove the roll from the freezer and carefully unravel the paper completely.
Sprinkle the coconut all over the baking paper and roll the log along the paper, pushing the coconut into the roll as you roll it.
For the last time re-roll the log in the baking paper and twist the sides.
Place in the freezer for 10 minutes to set, following cut to enjoy.

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Pina Colada Cake

Posted on September 14, 2014 Posted in Cakes .

Pina Colada Cake

Cocktails…some have the most amazing flavours I have tasted. Hello express martini, white Russian, tequila sunrise, mojito and pina colada.

This got me thinking, most of the ingredients in cocktails are variations of juices, fruits and alcohol that you will find in standard everyday supermarkets.

So if the flavor combo is already tried and tested and the ingredients are easy to come by why can’t the recipe be replicated into a cake?

I bake with juices and fruit all the time and have made many alcoholic cakes (see red wine chocolate cake) so a cocktail cake is not really a far stretch away from my usual baking.

As I am a fan of the old Pina Colada it fast became a must on the to-bake-list to launch off my cocktail cake experimenting.

Ingredients:

Cake:

1 1/2 cups plain flour
1 tbsn baking powder
1/2 tsn salt
6 eggs
1 cup sugar
1/2 cup coconut milk
1 tsn vanilla essence
1 + 1/2 tbsn rum essence
1 tsn lime zest
1 can 420g can pineapple (250g pineapple)

Milk:

190ml coconut milk
95ml cup condensed milk
95ml cup milk
1 tsn vanilla extract
2 tsn rum

Topping:

200ml thickened cream
35g sugar
1/2 tsn vanilla essence
1 + 1/2 tbsn coconut, toasted
1 limes zest (1 tsn of this to go into the cake).

Method:

Preheat oven to 175c and line a 23cm cake tin with baking paper.
Combine flour, baking powder, and salt in a bowl. Set aside.
In another bowl beat with electric beaters the egg yolks and sugar on high speed for 5 mins until thick and pale.
Stir into the egg mix the coconut milk, vanilla, rum and lime zest.
Sift the flour mix into the egg mix then gently fold in the flour mixture or whisk gently with a hand whisk.
In another mixing bowl beat the egg whites on until soft peaks form.
Gently fold the egg whites into the rest of the mix in 3 lots, following stir in 2/3rds of the pineapple pieces.
Pour the batter into the cake tin and sprinkle the remaining pineapple on top of the cake.
Bake the cake for 40-45 minutes until a skewer inserted into the middle comes out clean.
Once cooked let the cake cool.
Now make the milk mix by combining the coconut milk, condensed milk, milk, vanilla and rum.
Use a skewer to poke holes in the cake, pressing all the way down to the bottom.
Take the cake out of the tin and wrap with cling wrap allowing for the cling wrap to overlap the tin. Then place back in the cake tin.
Pour the milk mixture over the cake, covering it all over and fold the cling wrap on top of the cake.
Place the cake in the fridge for 3 hours to soak up the mix.
Now make the cream topping by beating the cream, sugar and vanilla with electric beaters until soft peaks form.
Remove the cake and place on a plate, top with the cream, toasted coconut and lime zest. Serve.

Notes:

I have decorated with glazed cherries and dried pineapple pieces.

Ingredients

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Coconut and Beetroot Tart

Posted on August 25, 2014 Posted in Tarts .

Coconut and Beetroot Tart

If you’re not a big fan of beetroot then I recommend you check out the below posted recipe…If you love beetroot this pie will put you in heaven.

An addictively strong beetroot flavour gem with an after hit of coconut, the interesting mix of flavours and use of one of the sweetest vegetables will surprise and satisfy.

In previous beetroot baking I have mastered what I think is the best version of Beetroot and Chocolate Brownies, however without the strong taste of chocolate this tart lets the beetroot shine!

Ingredients:

Pastry:

220g plain flour
100g butter
55g white sugar
1 egg yolk
2 tbsn desiccated coconut
½ tsn vanilla essence

Filling:

420g can of beetroot (you will need 250g drained)
½ cup brown sugar
1 tsn group mixed spice
2 tsn lemon juice
1/2 tsn coconut essence
1 cup coconut cream
4 eggs

Method:

Pre-heat the oven to 190c.
Place the flour, butter, sugar, egg yolk, coconut and vanilla in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
If mix is to dry add 1 tbsn on water and process.
Place the mix into a bowl and kneed until combined, shape into a ball and place in the fridge for 15 minutes.
Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
Place baking paper on top of the tart and blind bake for 20 minutes.
Remove the paper and beans/rice and bake for a further 5 minutes.
Reduce the oven to 180c.
Place 100ml water, brown sugar and spice in a bowl, mix together then microwave on high for 1 minute or until the mix starts to bubble. Leave aside to cool.
Place the beetroot, juice, essence, coconut cream and sugar syrup into a food processor and process until smooth.
Whisk the 4 eggs until thick and pale.
Add the beetroot mix into the eggs and fold until combine.
Pour the mix into the tart shell and bake for 40 minutes or until the filling is set.

Note:

I have sprinkled a little desiccated coconut on top of the tart for presentation.
You can use coconut milk instead of cream, however it will change the texture creaminess slightly.
Blind baking means the tart will cook but the rice/beans stops the centre of the tart from puffing up, allowing for sufficient space for the filling to sit in.

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Lychee and Coconut Custard Cake

Posted on July 13, 2014 Posted in Cakes .

Lychee and Coconut Custard Cake

So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.

At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.

So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.

Introducing my Lychee and Coconut Custard Cake:

Ingredients:

Batter:

250g butter, softened
1 + ½ cups of sugar
4 eggs
1 + ½ cups self raising flour
½ cup plain flour
2 tbsn coconut milk
80g desiccated coconut
2 tsn lime juice
250g lychees (480g can)

Custard:

3 tbsn custard powder
80g sugar
1 + ½ cup coconut milk
20g butter
1 tsn vanilla essence

Method:

Pre-heat the oven to 175c and grease a 22cm spring form cake tin.
To make the custard combine all the ingredients together in a bowl, whisk.
Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.
Beat butter and sugar together with electric mixers until light, fluffy and pale.
Beat in eggs, one at a time.
Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.
Spread 65% of mix into the cake tin
Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.
Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.
Spoon the remaining cake batter over the lychees to cover completely.
Place the remaining lychees on the top scattered.
Bake in the oven for 1 hour and 30 minutes or until cooked.
Let the cake cool completely in the tin, then transfer onto a plate
Dust with icing sugar and extra desiccated coconut.

Notes:

Place a piece of plastic wrap over the custard once made to stop a skin forming,
You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.
Serving with ice-cream makes this even more amazing.
As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.

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Biscuit Coconut and Jelly Slice

Posted on June 5, 2014 Posted in Slice .

Biscuit Coconut and Jelly Slice

A few weeks ago I went shopping at an Asian grocer and got my hands on Taro Jelly powder. I love Taro and wanted to use this flavour in a cake which got me thinking back to a slice I once made with chocolate, coconut and raspberry layers, where the taro could work as the top jelly layer.

Now, coconut works well with Asian food but the chocolate…that needed to be replaced to a plain flavour. The end result was so interesting with varying textures and beautiful flavour.

However, the best part about this recipe is that it is so substitutable. YOU can be the experimenter and use whatever biscuit you want as well as whatever jelly flavour you like.

This recipe is all about inspiring you to make your own creation. A fan of strawberries and cream? Use a vanilla biscuit as the base, replace the coconut milk with cream and use a strawberry jelly on the top. Or maybe you love cherry ripe? Try a chocolate base with a cream middle and cherry jelly. The variations are endless!

Ingredients:

250g sweet biscuits
100g butter
2 tsn gelatin powder
2 tbsn warm water
I cup thickened cream
1 cup coconut milk
½ icing sugar
85g packet of Taro pudding powder (or any flavor jelly you like)

Method

Grease and line a 20cm square cake tin with baking paper.
Place the biscuits in a food processor until blitzed, pour into a bowl.
Pour the butter melted into the bowl and mix with the biscuits until combined.
Press into the slice tin and place into the fridge.
Place the gelatin into a bowl with the water and whisk to combined (it should look like a yellow tinged gel).
Place the cream, milk and icing sugar on a pot on the stove and whisk ingredients until the mix is warm – not boiling.
Add the gelatin and whisk on medium heat for 3 minutes.
Allow the mix to cool slighting and pour over the biscuit base.
Place back in the fridge and let the layer set for 2-3 hours.
Make the jelly according to the packet directions, let it cool completely then pour over the coconut layer.
Refrigerate for 4 hours or until set.

Notes:

I used Nice biscuits for the base.
If you don’t like coconut just use 2 cups of cream instead of the coconut milk.
This is such a simple recipe but you do need to let each layer set so it will take time to make, however 95% of the time is the gelatin setting in the fridge.

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Coconut Cream Cheese Icing

Posted on January 10, 2014 Posted in Icing .

Coconut Cream Cheese Icing

Ingredients:

170g butter at room temp
170h cream cheese
1 cup icing sugar
2 tsn lemon juice (or 1 tsn vanilla essence depending on the cakes key ingredient).
1/8 cup desiccated coconut

Method:

Using an electric mixer beat the butter until creamy and pale.
Add the cream cheese and beat until smooth.
Add the remainder of the ingredients and beat.

Notes:

This is my favorite icing ever!

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