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Roasted Cocada with Coconut Cream and Passion Fruit Brigadeiro
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Luísa Mendonça
@luisadocesveganos- Ingredients
- Recipe
- Dry unsweetened coconut145 g
- Rice flour100 g
- Coconut oil140 g
- Demerara sugar170 g
- Coconut milk60 g
- Cashew Nuts110 g
- Passion Fruit Pulp100 g
- For the dessert base you will need 125g of dry grated coconut, rice flour, 80g of coconut oil and 60g of demerara sugar. Mix everything with a spoon and bake in a 20x10 shape (English cake type), at 250°C until golden.
- For the coconut cream, hit the blender: 75g of cashew nuts, 60g of demerara sugar, 60g of coconut milk, 60g of coconut oil and 20g of grated coconut and place in the fridge to harden.
- For the passion fruit brigadeiro, blend in a blender: 35g of cashew nuts, 100g of passion fruit pulp, 50g of demerara sugar and heat for 20 minutes. Let cool in the fridge.
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Roasted Cocada with Coconut Cream and Passion Fruit Brigadeiro