Gluten free, delicious desert made of tapioca, coconut, condensed milk...

Delicious, gluten free packed with fibre desert. Although it takes time to prepare it,  this dessert is really easy to make. You just have to soak the tapioca in mixture of coconut and cow's milk. Later stir in remaining ingredients and bake  it in double boiler.  That's it.

When baked you can eat the dessert straight form the ramekin or transfer it to the plate. The tapioca - thickening agent gives the dessert cake consistency. So it holds together as a cake.  Tapioca is easy to digest and is gluten free.  

The idea for this dessert comes form this website.

Ingredients for 6 ramekins:

• 100g tapioca
• 180 ml coconut milk
• 400 ml milk
• 200g condensed milk
• 2 eggs
• 150g dessicated coconut
• 1/2 tbsp soft butter

 Put the tapioca in a big bowl pour in the coconut and and regular milk. Mix them well and set aside to soak for at least 3 hours. Later stir in the condensed milk, whisked eggs, dessicated coconut and soft butter.

Spoon the mixture into ramekins, leaving 1 cm space form the top. Cover each ramekin with kitchen foil.  Place them in a deep baking tray and pour in the water. Put into an oven set for 180C. Bake 1 hour 45 minutes to 2 hours. 

Enjoy warm or cooled down.

 Recipe in Polish

Kiribath and pol pani

Kiribath ( milk rice) is a traditional Sinhalese dish served at almost all festivals, ceremonies and special occasions. Milk rice is creamy, has delicious richness from being cooked in coconut milk. It's usually served with sweet or sour additions. I am rather on the sweet side so prepared mine with pol pani, which is mixture of honey and coconut with plenty spices.  As this rice cooked in coconut milk it becomes creamy and sticky. It is easy to form it in different shapes. Traditionally is served cut into diamonds or squares. I put mine into silicone muffin cases, filled with pol pani and really enjoyed it. The kiribath recipe comes form my Sri Lankan friend Shiromi and pol pani she found for me on this web site.

While I am writing a tiny bit about Sri Lankan cuisine I would love to recommend you Bree Hutchins 'Hidden Kitchens of Sri Lanka' book. There are interesting stories about Sri Lankan regions, people who live there and type of food they eat. The book is packed with beautiful pictures and very interesting recipes. 

   

Ingredients for kiribath to fill 8 muffin cases:

• 200g basmati rice
• 350g water + 50 g to add later
• 250 ml coconut milk
• salt

 Wash the rice and place in a sauce pan. Pour in 350g water add some salt and cook stiring from time to time until the rice absorbs all the water. Taste the rice if you think it need more cooking or salt add additional 50g water and cook for few minutes longer. When cooked pour in the coconut milk. Cook longer stiring from time to time until the rice absorbs all the coconut milk. The rice should be moist and sticky.  

Here is the movie how to make kiribath.

While the rice is being cooked prepare pol pani.

Ingredients for pol pani:

• 150g golden syrup or honey
• 1 cardamon pod
• 1 clove
• 1/4 cinnamon stick
• 50g dessicated cococnut
• 1/2 vanilla stick
• 25g palm sugar

 Pour the golden syrup into a sauce pan. Add the cardamon, clove, cinnamon, sugar  and cook until sugar dissolves. Do not overcook as mixture will caramelize. Add the coconut and vanilla beans. Stir all well an set aside to cool down.

When the rice is cooked spoon the rice into silicone muffin cases. Press well to the bottom and make a well in the middle. Fill the well with pol pani and cover with remaining rice. Leave for a few minutes to set. Then turn upside down on the plate.  

Recipe in Polish.

Enjoy !

Coconut, yeast buns

Soft, sweet swirls with coconut spread. Very tasty. Perfect with cup of coffee/tea. Easy to make. I truly recommend them. 

Ingredients for 12 buns:

•  260 ml coconut milk (regular milk is ok too)
• 1 egg
• 360g flour + about 3 tbsp if dough is too soft
• 30g butter
• 2 tbsp sugar
• 2 tsp instant yeast
• 1/4 tsp salt

Heat up the milk to body temperature. Check temperature with your finger, milk should be warm.  

Check the yeast if they have to be dissolved add them to the milk and stir. Otherwise add them to the dry ingredients mixture.

Flour, sugar, salt, diced into small cubes butter put into an electric mixer bowl. Add the egg. Pour in the milk. Knead the dough with dough hook until forms a loose ball. If the dough is too loose add more flour. 

Knead the dough for about 10 minutes then transfer to the bowl cover with cling film and leave in a warm place to rise.  

When doubled in size transfer to dusted with flour worktop. Leave for a few minutes to rest. 

In a meantime slightly grease muffin tin cups. 

Roll the dough into a rectangular shape about half centimetres thin. Spread the coconut spread evenly. If you don't have the ready made spread use butter, sugar and toasted coconut shreds. 

Roll along the short edge. Cut into 12 slices and place them flat into muffin tin cup each.

Set aside to prove for a 15 minutes. 

Preheat the oven to 200C. Place the tin inside and bake the buns for 20 - 25 minutes. 

When baked leave them in a tin for a few minutes then transfer to the plate. Enjoy warm or cooled down.   

  Enjoy !

Recipe in Polish

Coconut muffins with millet

Have I mentioned before that I love coconut ? If not please have a look you will find a lot of recipes with this particular ingredient. Today I would like to present another one. This one comes form Dessert for two web site. The muffins were soft, spongy, moist, with coconut flavour and fragrance. The addition of raw miller give them an unexpected crunch. I think they are worth to try.

 Ingredients for 7 muffins:

• 40g coconut oil
• 160 ml coconut milk
• 3 tbsp sugar
• 1 egg
• 95g flour
• 3/4 tsp baking powder
• pinch of salt
• 45g raw millet
• 20g dessicated coconut + some for sprinkling

Preheat the oven to 200C. Line muffin tin with paper cases.

Heat up the coconut oil until melts. Add the coconut milk, sugar and egg and whisk them together. 

In separate bowl whisk he flour, baking powder, salt, coconut and millet. Pour in the wet ingredients. The batter is rather runny.

Pour the batter into paper cases, 3/4 full. Sprinkle with dessicated coconut. Bake in preheated oven for 20 minutes. Leave the muffins in a tin to cool down for a few minutes. then transfer to the wire rack to cool down completely.

Enjoy !

Recipe in Polish

Coconut and rum muffins

Coconut and rum muffins with glace cherries and fresh pineapple were soft, sweet, fruity with a strong rum flavour. We liked them despite that they sank in the middle a little bit. The recipe comes from '75 best - ever mufins'

Ingredients for 8-12 muffins:

• 175g fresh pineapple
• 115g glace cherries
• 45ml rum
• 225g flour
• 2tsp baking powder
• 175g butter
• 160g light brown sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 75ml coconut milk
• desiccated coconut optional

Cut the pineapple into small chunks and place them in a bowl. Add the glace cherries. Pour all fruits over with rum and leave them to soak for 30-60 minutes.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift the flour, baking powder into a bowl. Set aside.

Place the butter and sugar in the electric mixer bowl and beat them until creamy. Then gradually beat in the eggs, one at a time. Stir in the vanilla and coconut milk.

Add the rum soaked fruits with the flour mixture and mix until just combined.

Spoon the batter among muffin cases. You may sprinkle with desiccated coconut.

Bake the muffins for 20-25 minutes until golden on top. 

Leave the to cool slightly. Serve warm :)

Enjoy !

Raffaello cupcakes

Those cupcakes were supposed to taste like Raffaello sweets. Just in case you do not know what Raffaello is, a few words of explanation. The Raffaello is waffle ball covered with dessicated coconut filled with creamy custard and whole almond inside. I have to say I have almost achieved my goal. I liked those cupcakes a lot, their smell , their texture. The only one thing I didn't like about them was the fact that custard inside spread instead of creating small ball in the middle of the cake. Hmmm... I think I will try to make them again just to improve this and that and of course to eat them agian. 

Ingredients for custard filling:

• 100 ml coconut milk
• 50g sugar
• 1 egg yolk
• 1/2 tbsp flour

Pour the milk and add sugar into a small sauce pan. Bring this mixture to boil  stirring from time to time. Remove from heat. In a  meantime in a small bowl combine the egg yolk with flour. Pour 1-2 tablespoons of hot liquid into egg yolk and whisk immediately. Then return egg yolk to the sauce pan. Bring it to the boil again stirring it all the time. When the custard is ready pour it in a bowl and leave it cool down. If it happened that the egg scrambled a little bit pour ready custard through the sieve. 

Ingredients for 6-8 cupcakes:

• 170g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 1/4 tsp salt
• 70g melted margarine
• 80g sugar
• 80 ml milk
• 1 egg white
• 30g white chocolate
• 6-8 almonds
• dessicated coconut

Melt the margarine and set aside. I used liquid margarine.

Grate the chocolate, set aside.

Pour some hot water over almonds and then remove their brown skin off.

Preheat the oven to 190C. Line muffin tin with paper cases.

In a big bowl sift the flour, add the sugar, baking powder, salt and chocolate. Whisk them together and set aside. 

In a measuring jug whisk together the milk, egg white and margarine. Pour this mixture into the dry ingredients. Combine all ingredients together.

Spoon one table spoon of the batter into each paper case, then put one teaspoon custard in the middle, place one almond in each cupcake and cover with remaining batter. Sprinkle each cupcake with thick layer of dessicated coconut.

Bake for 20 minutes, until well risen. let them cool down a litte bit and enjoy !