Coconut Buttermilk Granita Recipe Lemon Recipe For Meatloaf
COCONUT GRANITA
One of the first harbingers of summer in New York, especially above west 96th St, is the appearance on our street corners of carts selling 'coco helado,' or coconut ice. These little ices are a favorite at CFYL, so we decided to make our own version. In this Coconut Granita we used coconut milk to make a richer tasting and less sugary treat, and we think we've come up with something that is both simple and delicious. It's chic enough to be dessert for a dinner party, and down home enough to be eaten on the street from a paper cup like its inspiration.
Provided by Cook for Your Life Staff
Number Of Ingredients 1
Steps:
- Mix all the ingredients together until well blended. Taste for sweetness.
- Pour into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.
Nutrition Facts : Calories 862
MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE
My great grandmother made this all the time and no one had the recipe. She never measured anything she put in it. Finally my dad watched her make it one time and before she added each ingredient, he made her stop so he could measure it and write it down. This cake is different from the usual coconut cake in that the icing is less fluffy and instead soaks the cake more. It is to die for!! This is the moistest, densest cake, and the combination of flavors is amazing!
Provided by Sayster
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
- Cream shortening and sugar until fluffy.
- Beat in eggs one at a time until combined.
- Add buttermilk, soda, and flavoring.
- Add flour mixture gradually until combined. This is similar to a pound cake batter.
- Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
- For Icing:.
- Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
- Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
- Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
- Enjoy!
Nutrition Facts : Calories 610.3, Fat 32.5, SaturatedFat 15.3, Cholesterol 58.8, Sodium 174.5, Carbohydrate 74.8, Fiber 3.3, Sugar 48.5, Protein 7.3
LEMON GRANITA
Provided by Food Network
Time 2h10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.
COCONUT WATER GRANITA
Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing and stunningly simple to make.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 4
Steps:
- Combine coconut water and sugar in a 2-quart baking dish; stir to dissolve sugar. Freeze until solid, at least 4 hours and up to 1 month (covered if freezing longer than a day).
- Using the tines of a fork, scrape surface to create ice crystals; transfer to serving bowls or glasses; top with strawberries and coconut flakes and serve immediately.
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