1、Blackcurrant coconut slices

Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer

Blackcurrant coconut slices recipe

Ingredients

  • 100g butter, plus extra for greasing
  • 100g plain flour
  • 100g white caster sugar
  • 85g desiccated coconut
  • 3 large egg yolks (save the whites for the topping)
  • 4-5 tbsp blackcurrant jam (with whole blackcurrants)
  • 3 large egg whites
  • 75g white caster sugar
  • 50g desiccated coconut
  • handful coconut flakes (optional)

Method

Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.
  • To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
  • To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
  • Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

  • https://www.truecookbook.com/recipe/blackcurrant-coconut-slices-7206/

    2、Coconut carrot slices

    If you’re looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake
    Coconut carrot slices recipe

    Ingredients

    Method

    1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
    2. Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

    3、Coconut Lime Chicken Soup

  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Coconut Lime Chicken Soup recipe

    Ingredients

    Method

    1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
    2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

    4、Coconut-Banana Creme

  • Prep: 5 mins
  • Coconut-Banana Creme recipe

    Ingredients

    Method

    1. In a blender combine coconut milk, rum, orange juice, banana and vanilla bean paste in a blender. Cover and blend until smooth. Pour over ice, garnish with toasted coconut.

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