Coconut Latiya Recipes
EASY COCONUT LADOO
Coconut, cardamom, and condensed milk star in this super quick and easy Indian dessert that's great for gifting.
Provided by Hindustanisakhisaheli
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.
- Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.
- Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.
- Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 28.5 g, Cholesterol 13.3 mg, Fat 18.4 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 15.5 g, Sodium 58.5 mg, Sugar 23.1 g
COCONUT LATIYA
From www.paulaq.com "The original version of this dish is a custard-topped pound or sponge cake, more commonly known on Guam as latiya. If you have ever been to Guam or to a native's party in the mainland, you probably helped yourself to this treat. If you love latiya and you love coconut, you will love coconut latiya." (Times and servings are estimates as I have not made this dessert as of yet.)
Provided by under12parsecs
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Slice pound cake into ½ inch thickness. (You can bake the pound cake from a mix or may also use Sara Lee's frozen pound cake in the freezer section.).
- Line the entire bottom of your 9 x 13 dish with cake. You will have to cut the pound cake slices into smaller pieces to fit around the corners or between the larger slices.
- Pour the coconut milk into the pot over medium high heat. Add the butter and sugar. Stir occasionally and bring to a gentle boil. Lower heat slightly if necessary.
- While waiting for the milk to heat up, beat the eggs and vanilla in the medium bowl. Set aside. Mix the cornstarch and water in the small bowl. Set aside.
- When the milk comes to a boil, pour the egg mixture a little bit at a time into the milk, whisking quickly. Ignore the shreds of eggs as it will not be apparent in the final dessert. You may also temper the eggs, but it does change the texture of the custard.
- Stir constantly. Let the egg and milk mixture come to a gentle boil. Stir the cornstarch and water then pour into the gently boiling custard.
- Add the coconut and BE CAREFUL as the custard will splatter. Stir vigorously and cook for two minutes.
- Pour custard over cake and sprinkle with cinnamon. Cool uncovered at room temperature for 30 minutes, then continue cooling it uncovered in the fridge.
- This coconut latiya is exceptional after two days!
Nutrition Facts : Calories 520, Fat 27.7, SaturatedFat 22.1, Cholesterol 111.9, Sodium 179.7, Carbohydrate 65.9, Fiber 2, Sugar 47.7, Protein 4.5
CHAMORRO LATIYA DESSERT
This is a dessert that is served often during island gatherings or fiestas. It's a traditional dessert and no chamorro table is complete without it. There are different variations, but any way it's made, it is DELICIOUS!!
Provided by ChamoritaMomma
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the cake portion by slicing the cake into 1/4-inch thick by about 3-inch long slices. This is just approximate -- Layer the slices onto a platter, overlapping each piece just a bit. Make sure that the platter has a little lip to contain the custard and keeping it from spilling over. Completely cover the platter with the sliced cake. Cover and set aside.
- Make the custard by combining in a sauce pan, 1 1/3 cups water, bring this almost to a boil. Add the evaporated milk and the sugar. Mix the remaining water with the cornstarch and vanilla. Gradually add this to the milk mixture, making sure to stir constantly so not to scorch the custard.
- Once thickened, remove from heat and add the butter; whisk in the beaten eggs a little bit at a time, making sure to stir constantly and combine well. Pour the hot custard over the prepared cake and spread over to completely cover the cake slices.
- Sprinkle the cinnamon over the entire custard and let set. The amount depends on how much you like cinnamon. You could place this in the refrigerator or keep at room temperature, and once cooled completely, it's ready to serve.
- I hope you enjoy this dessert as much as the islanders do -- .
- Variation: This dessert can also be prepared using pound cake or the recipe for Brojas cake, that I also have posted.
Nutrition Facts : Calories 92.1, Fat 3.6, SaturatedFat 2, Cholesterol 40.9, Sodium 48.8, Carbohydrate 11.7, Sugar 6.4, Protein 3
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