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How to make a cup from coconut

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Massimo

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6,205,986 görüntüleme • 1 yıl önce •via X (Twitter)

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COCONUT CREAM BROWNIES. Rich, fudgy chocolate brownies topped with creamy coconut filling, glossy chocolate ganache and shredded coconut Just like a homemade Bounty bar. Ingredients Brownie base * 170 g (12 tbsp) unsalted butter * 100 g (½ cup) granulated sugar * 100 g (½ cup) light brown sugar * 100 g (½ cup) semi-sweet chocolate * 2 large eggs * 2 tsp vanilla extract * 85 g (⅔ cup) all-purpose flour * 30 g (6 tbsp) cocoa powder Coconut cream layer * 270 ml (1 cup) full-fat coconut milk * 100 g (½ cup) granulated sugar * 3 tbsp cornstarch (cornflour) * 60 g (4 tbsp) unsalted butter, at room temperature * 150 g (2 cups) shredded coconut * 60 ml (¼ cup) coconut milk or whole milk Chocolate ganache * 220 g (about 1¼ cups) semi-sweet chocolate * 180 ml (¾ cup) heavy cream For decorating \- 150 g (2 cups) shredded coconut Instructions 1\. Prepare the brownie base Preheat the oven to 180°C (350°F) and line an 8-inch square baking tin with parchment paper. Melt the chocolate and set aside to cool slightly. Mix the melted butter with both sugars until combined. Beat in the eggs and vanilla, then mix in the melted chocolate. Fold in the flour and cocoa powder until just combined. Spread the batter into the prepared tin and bake for 25–27 minutes. Allow to cool completely. 2\. Make the coconut cream Whisk the coconut milk, sugar and cornstarch together in a saucepan. Cook over low heat, stirring continuously, until thickened. Remove from the heat and stir in the butter and shredded coconut. Refrigerate until cool and thick. Stir in the remaining 60 ml coconut milk to loosen the mixture, then spread evenly over the cooled brownies. 3\. Prepare the chocolate ganache Place the chopped chocolate in a heatproof bowl. Heat the cream until it begins to simmer, then pour it over the chocolate. Leave for 2 minutes before stirring until smooth and glossy. Pour over the coconut layer. 4\. Chill and decorate Refrigerate for at least 1 hour, or until the layers are set. Sprinkle with shredded coconut, slice into 9 squares and serve. Storage Keep the brownies in an airtight container in the refrigerator for up to 3 days. For cleaner slices, cut them while chilled.
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COCONUT CREAM BROWNIES. Rich, fudgy chocolate brownies topped with creamy coconut filling, glossy chocolate ganache and shredded coconut Just like a homemade Bounty bar. Ingredients Brownie base * 170 g (12 tbsp) unsalted butter * 100 g (½ cup) granulated sugar * 100 g (½ cup) light brown sugar * 100 g (½ cup) semi-sweet chocolate * 2 large eggs * 2 tsp vanilla extract * 85 g (⅔ cup) all-purpose flour * 30 g (6 tbsp) cocoa powder Coconut cream layer * 270 ml (1 cup) full-fat coconut milk * 100 g (½ cup) granulated sugar * 3 tbsp cornstarch (cornflour) * 60 g (4 tbsp) unsalted butter, at room temperature * 150 g (2 cups) shredded coconut * 60 ml (¼ cup) coconut milk or whole milk Chocolate ganache * 220 g (about 1¼ cups) semi-sweet chocolate * 180 ml (¾ cup) heavy cream For decorating \- 150 g (2 cups) shredded coconut Instructions 1\. Prepare the brownie base Preheat the oven to 180°C (350°F) and line an 8-inch square baking tin with parchment paper. Melt the chocolate and set aside to cool slightly. Mix the melted butter with both sugars until combined. Beat in the eggs and vanilla, then mix in the melted chocolate. Fold in the flour and cocoa powder until just combined. Spread the batter into the prepared tin and bake for 25–27 minutes. Allow to cool completely. 2\. Make the coconut cream Whisk the coconut milk, sugar and cornstarch together in a saucepan. Cook over low heat, stirring continuously, until thickened. Remove from the heat and stir in the butter and shredded coconut. Refrigerate until cool and thick. Stir in the remaining 60 ml coconut milk to loosen the mixture, then spread evenly over the cooled brownies. 3\. Prepare the chocolate ganache Place the chopped chocolate in a heatproof bowl. Heat the cream until it begins to simmer, then pour it over the chocolate. Leave for 2 minutes before stirring until smooth and glossy. Pour over the coconut layer. 4\. Chill and decorate Refrigerate for at least 1 hour, or until the layers are set. Sprinkle with shredded coconut, slice into 9 squares and serve. Storage Keep the brownies in an airtight container in the refrigerator for up to 3 days. For cleaner slices, cut them while chilled.

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