![]() ![]() Store it in an airtight jar for up to 2 weeks and use it to decorate a vegan coconut cake or sprinkle it on your vegan coconut ice cream (pictured below). Then you whiz it up in the food processor with ¼ cup of coconut sugar.īingo! You have the most delicious smelling house (toasty coconut smells beautiful!) and the most fabulous dessert topping. How To Make Toasted Coconut ToppingĪll you do is take a ½ cup of shredded coconut, which is not the dried out crushed version (that would be dessicated coconut), but the moist shredded coconut flakes like you see in the pic below.Īnd then you gently toast that in the oven for 6-8 minutes until golden brown. Sprinkle it on cakes, cupcakes, cookies or just your oatmeal in the morning! It tastes so delicious (and smells so good) you’ll pretty much just want to sprinkle this on everything. For ice creams especially!īut it’s also great with vegan pancakes or vegan crepes. Toasted coconut is the best thing ever as a topping. It makes the best ice cream topping ever. Make them ahead, so your holiday meal is a little less hectic.This toasted coconut topping is super easy to make with just 2 ingredients. These pies can be frozen and stored for up to 8 weeks! Re-heat and eat whenever you want. How Do I Store Mince Pies With Coconut Topping? Desiccated coconut is also known as shredded or grated coconut.Use butter when making your pastry, not margarine.Then On Christmas Day, take them out of the freezer, thaw, and pop them into a hot oven 350oF (180oC) for roughly 12-15 minutes. For the pastry, use my No-Fail Pie Crust, or for something extra buttery and indulgent, try my Easy Puff Pastry.It’s cheaper and has a much better flavor! Make your own mincemeat using my traditional mincemeat recipe.Gemma’s Pro Chef Tips For Making Mum’s Mince Pies With Coconut Topping Bake for about 30-35 minutes, or until golden brown.Top with a spoonful of the coconut sponge to seal in the mincemeat.Get your cupcake pan out of the fridge and put a spoonful of mincemeat into the pastry-lined pan, filling it almost to the top.Then, beat in the eggs and coconut until creamy and well combined. For the coconut topping, place the flour into a mixing bowl and rub in the butter with either your fingers or a table fork.Top with remaining coconut and bake for 40 minutes. ![]() Pour half the brownie batter into the baking pan, top with coconut mixture, then add the remaining batter. Place the pan and the pastry circles into the fridge. Mix 4 cups sweetened shredded coconut, 1 can sweetened condensed milk, and 2 teaspoons vanilla extract. Cut out circles using a 3 ½ inch round cutter and line your cupcake pan with the circles.
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