Coconut Titiyas Recipes

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COCONUT "TITIYAS"



Coconut

This is an island style totillas, we called it, "Titiyas". This dish may be substituted for bread or rice and may be eaten as a meal with meat, chicken or fish.

Provided by Connie "Kiyu" Guerrero @conchik

Categories     Flatbreads

Number Of Ingredients 4

4 cup(s) flour
1/2 cup(s) sugar
1 stick(s) butter
1/3 can(s) coconut milk

Steps:

  • Combine all ingredients to make the dough. Gradually, add coconut milk little at a time, until your mix is separated in tiny crumbs. (add only enough c.milk to form into a dough and not sticky to your fingers.
  • Separated it into balls depending on the size you want. Get your rolling pin and flatten it. (sprinkle flour on surface to flatten dough)
  • Cook it on a non-stick teflon pan at medium heat until it turns a little brown. Flip and cook the other side. (if bubble, punch with fork to let air out)

FLOUR TITIYAS



Flour Titiyas image

A flat bread from Guam, (pronounced ti-tee-dzas). Canned unsweetened coconut milk can be used instead of whole milk. Serve with kelaguen. (recipe #458004)

Provided by Outta Here

Categories     Breads

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 4

4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup canola oil
3/4-1 cup whole milk

Steps:

  • Combine flour and sugar in a large bowl. Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed. You don't want it too sticky).
  • Separate dough into balls depending on the size you want.
  • Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick). These won't be perfectly round. Prick several times with a fork.
  • Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes). Flip it over and cook about a minute more.
  • Repeat with remaining dough.
  • Slice each one into quarters, or leave whole if desired.

TATIZAS (CHAMORRO SNACK)



Tatizas (Chamorro Snack) image

This is a really yummy snack. It looks like a thick tortilla but has a sweet subtle coconut flavor. I got the recipe from my Chamorro mother-in-law. They're great with a little bit of butter! I usually make them at the beginning of the week and make one each day to share with the family.

Provided by Lil Monkey

Categories     Breads

Time 10m

Yield 6-8 Tatizas, 6-8 serving(s)

Number Of Ingredients 5

4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/3 cup shortening (I use Crisco)
1 (13 1/2 ounce) can coconut milk (Chaokoh is the only brand we use)

Steps:

  • Mix together flour, sugar, and baking powder.
  • Mix in shortening with a fork.
  • Add coconut milk and mix well using your hands.
  • If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
  • From the big ball of dough make 6-8 mini dough balls.
  • Roll out dough ball on a floured board until thin.
  • Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
  • Use a fork to poke out any air bubbles.
  • Brown on both sides.
  • Refrigerate any left over dough in ziplock bag for 1 week.

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

Categories     Main Course

Yield 6

Number Of Ingredients 5

1/4 cup shredded coconut
1/4 cup Italian bread crumbs
1/4 cup Whole Wheat Ritz crackers (crushed)
1/3 cup liquid egg whites
6 (4 ounce) tilapia fillets

Steps:

  • Preheat oven to 400 degrees
  • Place foil on a baking sheet and spray with non-stick spray.
  • Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
  • Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg

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