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Coconut Corn Rolled Cupcake
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
100 min(s)
30 servings
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@garotatueveg- Ingredients
- Recipe
- Canned corn1/2 cup
- Homemade coconut milk150 ml
- Crystal or demerara sugar3 tablespoon
- Moist and sweetened shredded coconut4 tablespoon
- Wheat flour1 tablespoon
- Cornmeal1/2 cup
- Corn starch1/4 cup
- Moist and sweetened shredded coconut1/4 cup
- Crystal or demerara sugar2 tablespoon
- Salt1 coffee spoon
- Industrialized coconut milk50 ml
- Water50 ml
- Vegetable oil2 tablespoon
- Baking powder1 dessert spoon
- Grated coconut for rolling to taste
- * Recipe adapted from @imaginavegan's "Beijinho de coco com corn" First, beat the corn, homemade coconut milk, sugar (3 tablespoons) and 2 tablespoons of grated coconut in a blender, for approximately 3 minutes; Strain the contents of the blender and transfer to a pan. Add, with the fire still off, the other 2 tablespoons of grated coconut and the wheat flour; Turn on medium heat and leave until a more creamy and homogeneous mixture is obtained; Leave to cool on a plate.
- * Recipe adapted from "Broa de fubå vegan and gluten-free" from Paveg's Blog @_paveg In a large bowl, mix the cornmeal, cornstarch, grated coconut (1/4 cup), sugar (2 tablespoons) and salt; Add the liquids (industrialized coconut milk, water and oil) and mix until the dough is homogeneous; Finally, add the yeast; Place in a greased loaf pan or other small size; Bake in a preheated oven at 200° for 20 minutes or until cooked (pinch in with a fork to know; if it comes out clean, it's done).
- In a large container, place the coconut kiss with the cooled corn; Crumble the bread with a fork and also pour it into the container; Mix well until it is a homogeneous mass and that you can roll it without sticking to your hands; Use a tablespoon to get an equal amount of dough for all sweets; Roll up and roll in grated coconut.
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