Food recipes
Apricot-Coconut Pearls
Apricot-Coconut Pearls Ingredients: spartan, real semi-sweet chocolate baking chips, apricots, dried, sulfured, uncooked milk, fluid, 1% fat, without added vitamin a and vitamin d shortening confectionery, coconut (hy...
Apricot-Coconut Pearls
Ingredients:
spartan, real semi-sweet chocolate baking chips,
apricots, dried, sulfured, uncooked
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, fennel seed
spices, cinnamon, ground
sugars, brown
Directions:
Pour 200ml coconut milk into a saucepan.
Put 200g dried apricots into the coconut milk.
Add 1 teaspoon of fennel seeds.
Add 70g dessicated coconut.
Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
Turn off the heat.
Add 1 teaspoon cinnamon.
Add 1 1/2 tablespoons brown sugar.
Blend it all lightly with a spoon.
Allow to steep for 15 or 20 minutes.
The mixture will thicken in this time, and all the flavors will be absorbed.
When it is just warm, put the mixture into a food processor.
Add 1 tablespoon dessicated coconut.
Chop in the food processor until nicely chopped.
Blend in processor until smooth, until it is a rough paste.
Put the paste onto a flat plate, smoothing it out flat.
Cover, and refrigerate overnight.
The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
Melt the white chocolate.
Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
Refrigerate until serving.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
apricots, dried, sulfured, uncooked
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, fennel seed
spices, cinnamon, ground
sugars, brown
Directions:
Pour 200ml coconut milk into a saucepan.
Put 200g dried apricots into the coconut milk.
Add 1 teaspoon of fennel seeds.
Add 70g dessicated coconut.
Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
Turn off the heat.
Add 1 teaspoon cinnamon.
Add 1 1/2 tablespoons brown sugar.
Blend it all lightly with a spoon.
Allow to steep for 15 or 20 minutes.
The mixture will thicken in this time, and all the flavors will be absorbed.
When it is just warm, put the mixture into a food processor.
Add 1 tablespoon dessicated coconut.
Chop in the food processor until nicely chopped.
Blend in processor until smooth, until it is a rough paste.
Put the paste onto a flat plate, smoothing it out flat.
Cover, and refrigerate overnight.
The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
Melt the white chocolate.
Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
Refrigerate until serving.