Portuguese Coconut Cakes Bolos De Coco Recipes

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PORTUGUESE COCONUT CAKES (BOLOS DE COCO)



Portuguese Coconut Cakes (Bolos de Coco) image

My grams makes these sweet little treats all the time. Easy and quick.

Provided by drodrigues101

Categories     World Cuisine Recipes     European     Portuguese

Time 25m

Yield 3

Number Of Ingredients 4

1 ¾ cups shredded coconut
¾ cup white sugar
3 eggs
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
  • Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
  • Bake in the preheated oven until firm and golden, 15 to 20 minutes.

Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g

BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)



Bolinos de Bacalhau (Portuguese Cod Cakes) image

Provided by Food Network

Categories     appetizer

Time P2DT1h

Number Of Ingredients 10

10 ounces thick salt cod
8 ounces floury potatoes (russets)
Butter
Milk
3 heaped tablespoons finely chopped parsley
1 heaped tablespoon finely chopped mint
Freshly ground black pepper
3 eggs, separated
1 tablespoon Port
Oil for deep frying

Steps:

  • A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
  • Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
  • While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
  • When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
  • Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
  • Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)



Portuguese Coconut Cakes (Bolos de Coco) image

My grams makes these sweet little treats all the time. Easy and quick.

Provided by drodrigues101

Categories     Portuguese Recipes

Time 25m

Yield 3

Number Of Ingredients 4

1 ¾ cups shredded coconut
¾ cup white sugar
3 eggs
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
  • Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
  • Bake in the preheated oven until firm and golden, 15 to 20 minutes.

Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g

PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO



Portuguese Coconut Custard Tarts - Pastéis De Coco image

This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com

Provided by momaphet

Categories     Tarts

Time 40m

Yield 10 tarts

Number Of Ingredients 8

2 tablespoons cornstarch
1 cup milk, whole or 1 cup low fat
1 cup sweetened flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract
1/2 teaspoon almond extract (optional) or 1/2 teaspoon vanilla extract (optional)

Steps:

  • Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
  • Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
  • In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
  • In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
  • Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
  • Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

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