Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, edible mini coconuts. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Baby coconuts can be served whole, chopped, ground or shredded. Try them in soups, stews, salads, jellies/jams, or baked goods, candied, as a dessert topping, or as the perfect garnish for pina coladas. Though the skins are perfectly edible, they can be fibrous, so for some applications you may want to remove them. The Baby coconuts have an edible, brown, very smooth skin covering a firm, wood-like shell.
Edible mini coconuts is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Edible mini coconuts is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have edible mini coconuts using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Edible mini coconuts:
- Get 3 packet Bourbon biscuit
- Get 1 cup sweetened warm Coconut milk
- Prepare handful dryfruits
- Take 1 packet goodday biscuit
- Get 1 cup grated Coconut
- Get 2 tbsp sugar( optional)
- Prepare 1/2 cup milk powder
Like the giant coconut type, dwarf coconut trees are also planted for their nutritious, thirst-quenching water and soft, edible flesh. In Guyana, they are referred to as 'three years' coconuts. This simply means that they bear fruit about three years after being planted. Flour: I use a mix of almond and coconut flour to keep this edible cookie dough gluten-free.
Steps to make Edible mini coconuts:
- To mixi jar add 1/2 cup of Coconut a little water and extract the fresh thick coconut milk upto 1 cup.
- Heat that on a pan with some sugar by stirring occasionally. (cook less than 5 mins)
- To a mixi jar add bourbon biscuits dry fruits and Grind it into a nice powder.
- Spread that on a tray add a small pack of milk powder and prepared fresh coconut milk to it and form a soft dough. - Cocnut shell dough ready.
- For inner filling - To mixi jar add 1 cup of coconut and a little sugar and give a pulse for 2 second just to further breakdown the grated Coconut. - Ghee roast it for a few mins and keep it ready.
- Grind this and keep it ready.
- Take a 2 small balls of shell dough and prepare bowl like shape and to one bowl shaped dough add the filling and now place the other bowl shaped dough on top of it and seal the edges. Now shape it into Coconut. Roll it over the biscuit powder. Edible mini coconuts ready.
This simply means that they bear fruit about three years after being planted. Flour: I use a mix of almond and coconut flour to keep this edible cookie dough gluten-free. If you prefer to use only one kind of flour, you may have to adjust the quantities for the best texture. Sugar: I use cane sugar which is less processed than granulated sugar and it has a slightly deeper flavor. You can use granulated sugar if that's what you have.
So that’s going to wrap this up with this special food edible mini coconuts recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
