TAHITIAN BREAKFAST TREATS
This is a healthy take on the Tahitian coconut breakfast treat called firi firi, which is typically fried. My version is baked and rolled in a spicy island sugar mix. -Sue Falk, Sterling Heights, Michigan
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.
Nutrition Facts : Calories 251 calories, Fat 8g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT
Steps:
- For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
- Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
- Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 37 milligrams, Sugar 34 grams, TransFat 0 grams
TAPIOCA PASSION-FRUIT PARFAITS
This dessert invites you to uncover its secrets layer by layer. Passion fruits might be unfamiliar, but they're easy to use. We scoop out the pulp and edible seeds and spoon them over each parfait.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a medium saucepan over medium-low heat. Remove from heat, and add ginger. Cover, and let steep 30 minutes. Pour mixture through a fine sieve into a clean medium saucepan; discard ginger.
- Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small bowl, and let stand 2 minutes to soften. Whisk gelatin mixture and 1/4 cup sugar into coconut-milk mixture. Cook over medium heat, stirring, until sugar and gelatin have dissolved. Pour 1/2 cup panna cotta into each of six glasses. Refrigerate until firm, about 2 1/2 hours.
- Make gelee: Sprinkle remaining 3/4 teaspoon gelatin over passion-fruit juice in a small saucepan; let stand 2 minutes to soften. Whisk in 1 teaspoon sugar. Cook over medium-low heat, stirring, until gelatin and sugar have dissolved. Pour through a fine sieve into a glass measuring cup; let cool, about 10 minutes. Pour 3 tablespoons gelee into each glass. Refrigerate until firm, about 1 1/2 hours.
- Meanwhile, make tapioca: Tie cardamom, peppercorns, and bay leaf in a square of cheesecloth to make a bouquet garni. Bring whole milk and remaining cup coconut milk to a simmer in a medium saucepan over medium-low heat. Add bouquet garni, remaining 1/2 cup sugar, and the tapioca; bring to a simmer over medium heat, stirring. Continue to cook, stirring often, until tapioca pearls are tender, 35 to 40 minutes (consistency will be loose). Discard bouquet garni. Cover tapioca; let cool to room temperature, or refrigerate until ready to serve.
- Just before serving, if you prefer a thinner tapioca, stir in up to 1/2 cup milk. Divide tapioca among glasses over gelee. Halve passion fruits, and spoon pulp and seeds over each parfait.
TAHITIAN PARFAITS
A fun dessert or after-dinner treat! Found this on the Pepperidge Cookie web site. I happen to love all their cookies and these are new cookies (new to me at least) and I thought they made for a nice parfait.
Provided by Manami
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a 12-inch skillet over medium heat.
- Stir in 4 tablespoons of the sugar.
- Add the bananas.
- Cook and stir for about 3 minutes or until the sugar caramelizes.
- Set aside.
- Beat the cream, vanilla and remaining sugar in a large bowl with mixer at high speed until stiff peaks form.
- Layer in each of 4 parfait glasses: 1/4 cup whipped cream, 2 tablespoons cookies, 1/2 cup bananas, 1 tablespoon coconut, 1 tablespoon nuts, 2 tablespoons cookies, 2 tablespoons chocolate sauce, 1/4 cup whipped cream and 2 teaspoons coconut.
- Serve immediately and enjoy!
Nutrition Facts : Calories 592.3, Fat 47, SaturatedFat 28.2, Cholesterol 112, Sodium 109.7, Carbohydrate 44.6, Fiber 4.8, Sugar 31.1, Protein 3.7
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