COCONUT AND CHERRY FRIANDS
While not particularly healthy (high in sugar) this is a recipe I adapted to help us include more healthy fat and less animal fat in our diet. You can make it with butter instead if you want. I used what is callled "LSA mix" in Australia. Also, instead of cherries you can use pretty much any dried fruit (rehydrate it in some hot water first -cranberries are nice-) and fresh mangoes or apricots are especially nice. Have fun.
Provided by canthelpmyself
Categories Dessert
Time 35m
Yield 12 friands, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180celsius and lightly grease and flour muffin or friand pans.
- whisk the egg whites until soft peaks form. Fold in the cherries, sugar, almond, LSA and flour.
- Gently fold in the coconut oil and pour into the pans. It will be very very wet.
- Lightly Sprinkle the coconut over the top and back for 20-25 mins or until a skewer comes out clean.
Nutrition Facts : Calories 260.5, Fat 20, SaturatedFat 14.1, Sodium 31.6, Carbohydrate 19.3, Fiber 1.2, Sugar 17.4, Protein 3.7
COCONUT CHOCOLATE-COVERED CHERRIES
A friend gave me this recipe because she knew how much I like chocolate-covered cherries. Coconut and nuts make this version absolutely divine.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and confectioners' sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts. , With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 131 calories, Fat 7g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY AND COCONUT CAKE
Cherry and Coconut Cake
Provided by karen230674
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cream the butter or margarine with the sugar
- beat in the eggs and milk with a whisk (electric or hand)
- stir in the coconut and cherries
- fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
- line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
- place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean
CHERRY, CHOC & COCONUT TRAY BAKE
Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 16 slices
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
COCONUT AND MANGO FRIANDS
The "Friand" is a small, moist cake made with almond meal and flour. It is of French origin and may be related to the Parisian "financier" cake. Through the years the Friand has become a popular treat in the Australian cafe scene. While delicate and delicious alone, the Friand can also be flavored with your choice of fruits. for example: blueberries, raspberries, lemon or orange. This particular recipe gives has a tropical touch with fresh mango and desiccated coconut.
Provided by Ambervim
Categories Dessert
Time 40m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 350°F
- Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
- Add the egg whites and stir well with a wooden spoon.
- Add the melted butter and stir well to combine all the ingredients.
- Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
- Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
- Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
- Remove cakes from the oven and cool in pans for about 4 minutes.
- Gently turn the cakes out of the tins and cool on a wire rack.
- Sprinkle with icing sugar just before serving.
- To store, keep friands in a air-tight container for up to a week.
CHERRY AND COCONUT MUFFINS
hearty food :) with a homemade feel
Provided by babybump
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- preheat the oven to 175c/300/f gas 4
- place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
- add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
- place mix in cupcake cases and place whole cherries on top of the mixture
- bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing
CHERRY & COCONUT FLORENTINES
Cute chewy bites. Make one giant version, then stamp out the star shapes - leaving lots of bits to nibble!
Provided by Good Food team
Categories Treat
Time 50m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the sugar, honey and butter in a large pan and gently melt together. When all the sugar has dissolved stir in the coconut, flaked almonds, sliced cherries and flour.
- Line a large baking tray with greaseproof paper (about 40 x 30cm), and roughly spread the Florentine mixture out to a thin layer - don't worry if you have small gaps, it should melt together in the oven. Bake for 10-12 mins until a rich golden colour, then set aside to cool and firm up.
- Melt the chocolate(s) all in separate heatproof bowls over gently simmering water. Line a second large tray or board with greaseproof paper and carefully flip the cooled Florentine bake onto it. Peel off the greaseproof paper. Spread the melted chocolate over, if you're using a few types just leave a gap between each.
- Leave aside until set, then stamp out shapes using cookie star cutters - if the cutter is digging into your hands (as the Florentine mix may be a little hard), rest a small plate or pan on top of it and push down on this instead.
Nutrition Facts : Calories 247 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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