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Sweetened Coconut

Desserts/ Superfoods

Rose Chia Pudding

Grown in Mexico, Chia was a staple diet of the Aztecs and Mayans. The seeds nutrients provided sustained energy during lng hunts and had numerous medicinal benefits. Revered by the people, Chia was often used in religious ceremonies which led to its ban by the Spanish during their conquest of the region.

In the list of rediscovered forgotten foods, the Chia seeds have topped the “Super-foods” category. The oval shaped, nutty flavored seeds are packed with  ALA(alpha-linolenic acid) an Omega-3 essential fatty acids (150%) and fibre (16%)

Chia seeds are extremely easy to consume, you can add these to oatmeal, yogurt, salads or soups. They gain a unique texture when soaked in water or milk. Their soluble fiber forms a gel that thickens milk or other liquids. Try this pudding recipe and you will start loving chia seeds!

Rose Chia Pudding

Rose Chia Pudding

No pudding recipe can be healthier than this.

Ingredients:

Instructions:

  1. Add chia seeds and milk in a big bowl and mix them well.
  2. Keep the seeds soaked in milk overnight in a refrigerator  Also keep these covered with a lid.
  3. Next morning, when ready to serve, add other ingredients. Top the mixture with coconut and keshar masala.

Note -

  • I used Everest Keshar masala that contains almonds, pistachios, keshar (saffron) and cardamom.
  • The Rose syrup I used had sugar. You can adjust the amount of honey / sugar according to your tast
Continental/ Desserts/ Entertaining/ Happy Moments

Coconut Macaroons

It was a cold winter day and we were driving pass Santa Cruz mountains. I was craving for cappuccino while S wanted an oven fresh pizza. Before I could realize he had parked in front of Domino’s. Since pizza doesn’t really fit into my ‘fat-friendly’ list, I started exploring other options. I saw this small bakery shop which looked very inviting. The smell of fresh bread was very tempting. While I was still deciding the owner brought out a tray full of coconut macaroons just out of oven. He dipped one macaroon in chocolate and insisted me to try.

That was the highlight of our trip! Warm, soft, sweet, chewy coconut macaroon with lightly crunchy base dipped in warm chocolate was a pure bliss! I packed some and promised myself to recreate this joy at home! Here it is, a very simple recipe and very few ingredients. Though it’s a sugar bomb, once in a while it’s worth the splurge 🙂

Coconut Macaroon

Coconut Macaroon

Warm, soft, chewy, sweet coconut macaroons - puer bliss!

Ingredients:

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Combine sweetened condensed milk, sweetened coconut and vanilla extract in a big bowl. Mix well
  3. Whisk the egg whites, initially on medium speed changing it to high till it forms medium peaks.
  4. Fold in the egg whites into the milk-coconut mixture.
  5. Line a baking sheet with a parchment paper.
  6. Drop the mixture either using 1 3-4 inch ice cream scooper or using two spoons. 
  7. Bake for 25-28 minutes, until they turn golden brown.
  8. Done!

Confession – I baked them little too longer.

BTW, the name of the place is ‘companion bakeshop‘. It’s absolutely worth a stop if you are visiting Santa Cruz.

Sending it to Vardhini’s Bake Fest hosted by Anu’s Healthy Kitchen

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