Tag: parrot coconut water

How to make Coconut and Mango Ice Cream
The Coconut Mango Ice Cream recipe is very easy to prepare, made by using whipped cream and sweetened condensed milk, flavored with coconut and cream, then mixed with mango puree. It’s quick, delicious, refreshing, and much better than store-bought ice cream.

Home Cooking Adventure
Ingredients
23 oz (650g) mango puree (about 3 mangoes)
1 1/2 cups (360g) heavy cream (35% fat)
14 oz (397g) sweetened condensed milk
1 cup (240g) coconut cream
1 tsp (5g) coconut extract
1. Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.
2. In a large bowl whip cream until stiff peaks are formed.
3. Add in the condensed milk,coconut cream and coconut extract and mix in gently with a spatula.
4. Pour ⅓ of coconut mixture in a 8 X 12 inch (20x30cm) container.
5. Pour ⅓ of mango puree.
6. Pour ⅓ of coconut mixture
7. Pour ⅓ of mango puree.
8. Pour the last ⅓ coconut mixture.
9. Pour the last ⅓ of mango puree.
10. Use a knife to create swirls.
11. Freeze for 6-8 hours or until set.
12. Before serving let it sit at room temperature for 10 minutes to get to the right consistency.
July 1, 2021
How to make Chocolate Coconut Brownies
Chocolate coconut brownies with fatty almonds on the bottom with coconut filling and chocolate ganache on top. For coconut dessert lovers, this is one of the best macaroons ever.

Home Cooking Adventure
Ingredients
Makes 16 servings
3 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (1g) instant coffee powder
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) dark cocoa powder
1/2 tsp (2g) salt
3/4 cup (95g) flour
Coconut Filling
12 oz (340g) sweetened condensed milk
2 1/2 cups (200g) unsweetened coconut flakes
Chocolate Ganache
1/2 cup (100g) whipping cream
4 oz (120g) semisweet chocolate
1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely.
6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.
7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.
8. Cut into squares and serve.

June 24, 2021
How to make Banana and Coconut Bread
Easy recipe for Banana and Coconut Bread, a deliciously moist bread that combines the flavors of banana walnut and grated coconut. Instead of walnuts, you can use macadamia nuts or almonds.

Home Cooking Adventure
Ingredient
1 cup (125g) flour
1/4 teaspoon (2g) baking soda
2 teaspoons (8g) baking powder
1 teaspoon (3g) cinnamon
1/4 teaspoon (2g) salt
3/4 cup (150g) sugar
2 eggs
1 stick (113g) butter, room temperature
3 or 4 ripe bananas (about 1 1/4 cup (300g) puree)
1/3 cup (70g) sour cream
1 teaspoon (5g) vanilla extract
3/4 cup (75g) walnuts, chopped
1 cup (70g) unsweetened grated coconut
1. Set oven to 350F (180C).
2. In a medium bowl, mix flour, shredded coconut, salt, baking powder, baking soda, and cinnamon.
3. Using an electric whisk in a large bowl, beat butter and sugar until creamy. Stir in the eggs. Add sour cream and vanilla extract and mix until well combined.
4. Mix in mashed bananas. With mixer on low speed, mix flour mixture. Stir in the walnuts.
5. Lightly grease a 13 x 4 inch (35 X 12 cm) loaf pan. Line the bottom with parchment paper. (9 X 5 inches – 23X 13 cm pans would also be fine.
6. Pour the batter into the prepared loaf pan and sprinkle chopped walnuts on top. Bake for about 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool on the pan for 10 minutes, then turn it upside down onto a wire rack.

June 8, 2021