Milk Candy with Coconut

Thermomix® time: 1 min

Ingredients Milk Candy

  • 100 g grated coconut
  • 2 tbsp condensed milk
  • 150 g powdered milk
  • 100 g powdered sugar
  • 100 g coconut milk (or as much as required to reach the moulding point)
  • 20 cloves

 Preparation

  1. Place into mixing bowl 50 g of grated coconutand all the ingredients, except the coconut milk and cloves,and stir 10 sec/ speed 5​​.
  2. Set 1 min/ speed 4 ​​and slowly add the coconut milk by the lid mouth until achieve a thick paste consistency. Remove from the mixing bowl and let dry for about half an hour.
  3. Make small balls by hand, wrap them in the remaining grated coconut and garnish with a clove in the centre of each cake.

 

 

COCONUT Milk and Chutney

Coconut Milk and Chutney

Thermomix® time: 5 min

COCONUT MILK

Ingredients                                                             

  • 500 g coconut kernel
  • 800 g hot water

Preparation

  1. Place coconut into mixing bowl and grind 10 sec/ speed 8.
  2. Cover with hot water and cook 4 min/ 90ºC/ speed ​​1.
  3. Grind again 1 min/ speed 9. If you want the coconut milk to run out the texture of the fruit, strain through a fine mesh colander.
Thermomix® time: 30 sec

COCONUT CHUTNEY

Ingredients                                                                       

  • 260 g coconut milk
  • 2 handfuls of leaves and roots of fresh coriander
  • 140 g plain yogurt
  • 4 chilli peppers
  • Juice of ½ lemon
  • 1 tsp sugar
  • 1 tsp salt

Preparation

  1. Let the coconut milk cool, add all ingredients into mixing bowl and set 30 sec/ speed 9.
  2. Chill outside the refrigerator to allow the aromas to be mixed. Chutney has one month of shelf life when stored in the refrigerator.

Pecan Nuts & Chocolate Tart

Thermomix® time: 2 min

Ingredients Pecan Nuts & Chocolat Tart

PASTRY

  • 35 g fresh pitted dates
  • 80 g cold-pressed coconut oil
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • 50 g raw cacao powder
  • 250 g pecans nuts
  • 1 tsp vanilla extract

FILLING

  • 500 g avocados, skin and stone removed
  • 40 g raw honey or organic maple syrup
  • 60 g coconut milk
  • 1 tsp vanilla bean extract
  • Pinch of sea salt
  • 60 g cacao powder
  • 125 g cold-pressed coconut oil, solid

Preparation

PASTRY

  1. Place dates, coconut oil, cinnamon and sea salt into the mixing bowl and blend 4 sec/ speed 4.
  2. Add cacao powder, pecan nuts and vanilla extract and grind 10 sec/ speed 9.
  3. Line a tin with this mixture and frozen for around one hour.

FILLING

  1. Place avocados, honey, coconut milk, vanilla extract, salt, cacao powder and coconut oil into mixing bowl and blend 1 min/ speed 4.
  2. Scrape down with spatula and blend for more 20 sec/ speed 6. Place into the tin over the dates base already chilled.