After reviewing this absolutely delicious creamy coconut-flavoured yogurt last week (a review you can read here), which is gorgeous on its own straight out of the pot, I thought I'd share some fabulous recipes with you to give you some other ideas of ways to eat it. All of these recipes also include Dorset Cereals' Chocolate Granola & Macadamia Nuts. Enjoy !
Chocolate & Coconut Cup Cakes
These are sure to be a crowd pleaser, moist chocolate sponge topped with a coconut & chocolate fudge frosting - go on, indulge !
Ingredients
Cakes
50g plain chocolate
175g unsalted butter, softened
175g golden caster sugar
40g cocoa
3 eggs, beaten
125g self-raising flour, sifted
1 ½tsp baking powder, sifted
150g Dorset Cereals chocolate granola & macadamia nuts
2 tbsp Rachel’s Greek style coconut yogurt
Frosting
4 tbsp golden syrup
150ml double cream
200g plain chocolate
150g milk chocolate
100g Rachel’s Greek style coconut yogurt
Method
1. Pre-heat the oven to 180°C, gas mark 4 and line a muffin tray with paper cases.
2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.
3. Beat in a mixing bowl the butter, sugar, cocoa powder and eggs until soft. Add the flour and baking powder. Lastly gently stir in the melted chocolate, cereal and yogurt, until well combined.
4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.
5. In a small bowl heat the icing ingredients except the yogurt in a microwave until the chocolate is melted, again this can be done over a pan of simmering water. Leave to cool slightly and then stir in the yogurt, leave to cool completely. The frosting must be soft but not runny. Begin by spooning the frosting into the centre and carefully using the back of a knife spread over the cakes.
Makes 12 cup cakes
Try sprinkling with extra desiccated coconut or chocolate shavings.
Equipment needed
Sieve
Mixing bowl or electric mixer
Small heatproof bowl
Spoon or spatula
Muffin tray
Small knife
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Paradise Pie
The banoffee pie has had a makeover, this recipe combines a delicious chewy chocolate base, sticky toffee sauce and bananas, with a tropical coconut cream topping.Ingredients
150g hobnobs or digestive biscuits, crushed
70g Dorset Cereals chocolate granola & macadamia nuts
30g unsalted butter, melted
2 bananas, sliced
397g tin Nestlé Carnation caramel
180g double cream
100g Rachel’s Greek style coconut yogurt
1 tbsp icing sugar
1 tsp cocoa powder, for dusting
Method
1. Pre-heat the oven to 180°C, gas mark 4, take the biscuits, cereal and butter and mix together until thoroughly combined. Press the mixture into a 20cm tart tin with a removable base, ensure an even layer.
2. Bake the biscuit base for 10 minutes until slightly darker and firm to touch. Leave to cool.
3. Layer the bananas over the base and spread over the caramel sauce.
4. Whip the cream, yogurt and icing sugar together and gently spoon in soft peaks over the sauce.
5. Lightly dust with cocoa powder for decoration.
Try serving with an extra drizzle of cream, scrumptious.
Equipment needed
20cm Tart tin
Mixing bowl
Electric whisk
Spoon or spatula
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Rocky Road Sundae
Layers of chocolate fudge sauce, chocolate nut crunch, moist chocolate muffin, coconut yogurt cream & marshmallows
Ingredients
Jar of chocolate dessert sauce (such as Waitrose Seriously Chocolatey Dipping Sauce)
4 chocolate muffins or brownies, quartered
350g Rachel’s Greek style coconut yogurt
180g Dorset Cereals chocolate granola & macadamia nuts
30g mini marshmallows
Serves 4
Method
1. The idea is to create random layers in a sundae glass. Slightly warm the chocolate sauce and drizzle into the glass, top with a couple of the chocolate muffin or brownie pieces, spoon over a little coconut yogurt, granola and marshmallows.
2. Repeat the layers - you can’t go wrong just have fun!
Try with chopped banana or pear for a fruity change
Equipment needed
Sundae or serving glasses
Spoon
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Other reviews you may be interested in :
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