Tag Archives: Coconut

Apricot crumble with golden desiccated coconut


Fresh apricot crumble
Fresh apricot crumble

Crumble for 5

Ingredients:

  • 2 tins drained halved apricots
  • 8 teaspoons white sugar
  • 100g desiccated coconut (optional)
  • 225g ready crumble mix
  • Salt
  • Butter
  • Instant custard

Method:

Preheat the oven at 190°C.

Golden coconut
Golden coconut

As the oven heats up, lay the coconut on a baking tray and roast until golden. This should take 5 to 8 minutes at 190°C. Don’t forget to stir with a spatula every minutes on 1 and half minute or so to even out the golden colour. Once the coconut is roasted, remove the tray from the oven and allow to cool down before transferring into a bowl. Set aside.

Drain the apricots halves set aside.

Apricot halves
Apricot halves

Rub a generous amount of butter in all the ramekins including base and sides. Set aside.

In a small bowl, mix 8 teaspoons of sugar with 3 teaspoons of the golden coconut and two small pinches of salt. Mix well then spoon in each of the 5 ramekins  2 generous teaspoons (heaps) of the mix.

Filling the ramekins
Filling the ramekins

Once that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a pinch of roasted coconut on top of the apricot before covering everything with the crumble mix.

Place the individual crumble ramekins in the middle of the oven for 40 minutes at 190°C.

Keep an eye on it as you won’t want the tops to burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble.

The other 10 minutes in the oven will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.

The custard used here is a custard that just needed boiling water. It wasn’t too sweet and helped to lessen the sweetness of this pudding…

Serving suggestion - Custard on the side
Serving suggestion – Custard on the side

Serve (hot or cold) as suggested dusted with the remaining golden coconut. Enjoy!

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Golden coconut thins


Ingredients:

  • 100g desiccated coconut
  • 150g sugar
  • 10 hazelnut – roasted and crushed
  • Salt

Method:

Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the  thin from sticking to the used surface.

Hazelnuts
Hazelnuts

Mix the crushed hazelnuts to the coconut.

Melt the sugar on high heat, then stir until it becomes golden and really clear.

Melted sugar
Melted sugar

Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut.  Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.

The mix is flattened and scored
The mix is flattened and scored

Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.

The best ones to bite are the ones that are not compact
The best ones to bite are the ones that are not compact

The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.

If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.

...And here is what I made  few months earlier... in the dark

…And here is what I made few months earlier… in the dark

Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.

Adding salt to the melted sugar breaks down its sweetness.