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Biscuit potatoes with cocoa and coconut

Biscuit potatoes with cocoa and coconut

This is one of my recipes that I made at home. easy to do, which the little ones, but also the big ones, adore.

  • 200 g biscuits
  • 100 g butter
  • 100 ml of milk
  • 50 g sugar
  • 1 tablespoon cocoa
  • 1 sachet of vanilla sugar
  • 100 g grated coconut

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Biscuit potatoes with cocoa and coconut:

Crush the biscuits or grind them on the food processor.

Put the butter, milk, sugar and cocoa in a kettle on the stove until they reach the boiling point.

Vanilla sugar is placed over the biscuits. Add the hot syrup to the biscuits and mix well.

Balls are formed and rolled through grated coconut.

Leave to cool in the fridge for at least 30 minutes.


Tips sites

1

The rum essence is also added, this time I didn't put it.


  • 500g popular biscuits
  • 500ml milk
  • 125 g butter
  • 1 sachet of vanilla sugar
  • 100g old cough
  • 1 bottle of rum free 15ml
  • 50 gr cocoa

Grind the biscuits, then mix with the cocoa (you can put less cocoa), boil the milk and add the sugar, butter and vanilla sugar (the sugar must melt) and pour hot over the biscuits. After the composition cools, add the rum essence (if you want more fragrant, add 2 essences) and form balls and add coconut. Children like to make their own balls or different shapes, teddy bear, man, snowman.


The biscuits are finely ground, but it's ok to keep the bigger pieces. Add cocoa and mix well.

Then we put the chocolate cream, a little rum essence and milk little by little until we get a bound composition.

Depending on the biscuits used, the amount of milk may differ. Put little by little, until you get a bound and homogeneous, non-crumbly composition.

We put the composition of biscuits on a piece of food foil and spread it by hand in an even layer, about 0.5 cm thick.

To be able to easily spread it, sprinkle some biscuit breadcrumbs on top.

Melt the butter and chocolate over low heat or on a steam bath. Set aside, let cool then mix with powdered sugar until you get a creamy composition. We also incorporate coconut in the butter cream.

The coconut cream is spread evenly over the biscuit top, then roll the top as tightly as possible, helping us with the food foil. We wrap the roll in another piece of food foil over which we sprinkled a uniform layer of coconut flakes. We tighten the foil at the ends and let it roll cold until it hardens well and can be portioned.


Black and white roll

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I'm sorry to disappoint you, but this recipe doesn't turn out the way it looks in the picture. Rather than trying something like this, it's better to make biscuit salami.

I tried it too. it turned out fff well. the only thing I changed was that I put more milk than in the recipe. instead of 200 ml approx. 350-400 ml. and it was really easy to do. the outcome. delicious. plus it's homemade. which has a maaareee plus. compared to commercial cakes

Can you tell me please what exactly didn't work out for you? Maybe I can help you. I finished the recipe without any problems.

this dessert is very good, and yes I knew it and with bananas in the middle it is very good and delicious and easy) it's worth a try

if you put another banana in the middle, the super tasty cava comes out.

it looks great I will definitely try it and it seems quite simple to do, wonderful idea

I found this recipe many years ago in a magazine. we prepared the roll almost every year, for the holidays always assisted by my mother lol) and all our guests were delighted:) I wholeheartedly recommend it! it's simple and delicious.


Rum and coconut balls

Rum and walnut balls, rolled in coconut. Frogs can also be modeled from this composition. These bombs with rum, raisins and nuts are a simple and tasty dessert. For the same Integra event I did for muffins with coconut and pineapple, those with chocolate and raisins and lemonade I also made these rum balls, especially for adults. They were very appetizing and much appreciated.

These rum balls can be made from the edges of cakes (countertops) syruped with rum or fresh fruit juice. They can be filled with a little surprise consisting of a cherry from compote, walnut kernel or whole almonds. I know people make them from cookies but they are much finer from pandispan. In other words, you can also use biscuits.

Here's how I made cherry bombs out of cherries & # 8211 recipe here.

From the ingredients below we obtained 40 balls with rum (bombs). Instead of the homemade top, you can use approx. 700 g quality biscuits (with cocoa).


Roll with cocoa biscuits and coconut

Ingredients: 500 g cocoa biscuits, a cup of milk, a 200 g packet of butter, it should be at room temperature, 100 g coconut, powdered sugar to taste, I put about 10 tablespoons, 2 sachets of vanilla sugar .

Gradually add the milk and mix well until it becomes a homogeneous composition.

The composition should be something like this.

In a bowl, rub the butter with the powdered sugar (as sweet as you want), until it foams.

Add the coconut and mix a little more.

Butter cream with sugar and coconut should look like this.

The biscuits are divided in two. Spread half of the amount of biscuits on a piece of food foil.

Then spread half the amount of coconut butter cream.

It is run carefully. Tighten the ends and leave to cool for 1 hour.


Biscuit potatoes with cocoa and coconut - Recipes

A delicious recipe, biscuit balls with cocoa and coconut are the ideal dessert on Lent.

50 g margarine for cakes or edible cocoa butter

½ rum-free bottle, optional

2 sachets of vanilla sugar

Grind the biscuits or put them in the blender. Mix them in a bowl together with the cocoa powder and vanilla sugar. Bring water to a boil and melt the sugar in it until smooth. Add rum essence, optional. Stir in margarine or cocoa butter. Pour the warm liquid over the biscuits and mix well. Set aside for 1 hour. Form balls of the desired size that you give through the coconut. Refrigerate 30 minutes before serving.

Read also the cake recipe with dehydrated fruits

½ candied or dehydrated pineapple cup

1 ½ seedless cup, finely chopped

1 ½ walnuts / hazelnuts (according to preference)

3 eggs at room temperature

In a large bowl, make a mixture of all the above fruits and nuts. In a separate bowl, mix together the flour, baking powder and salt. In a third bowl, beat the butter and sugar together well, until it acquires a fluffy consistency. Then add the eggs, one at a time, mixing well after each one. Put the essences - rum and vanilla. Over this mixture, gradually add, in the rain, the mixture of flour, baking powder and salt and incorporate them. Finally, incorporate the fruit mixture.

Prepare a cake or cake form - line them with baking paper, or grease them with a little oil / butter. Pour the composition of the cake into the mold and bake for about 2 and a half hours, until it turns golden and passes the clean toothpick test.

If you prefer, once it has cooled, you can syrup it with rum. But it is also very good as you took it out of the oven.


Walnut biscuit salami & # 8211 childhood recipe

Who doesn't remember their mother's biscuit salami as a child? In my childhood I think that there was no celebration or anniversary without biscuit salami and none of the wonders prepared by my mother I liked more.

Biscuit salami is an easy recipe, with few ingredients and that can be easily adapted to what we have at hand and without too many secrets.

However, as with any simple recipe, the big secret lies in the quality of the ingredients used. I'm not saying, the biscuit salami comes out anyway, whatever you put in it, but if you want to take it, however, from the level of cheap cake to the level of extraordinary cake, you need a little attention to what you put in it.

I know that it is recommended to use simple biscuits, & # 8220Popular & # 8221 for biscuit salami. But they have no taste, no flavor, they are a kind of cardboard made of water and flour. Why not use some good biscuits with a buttery taste and vanilla flavor? There are quality Petit Beurre biscuits that taste great and behave very well. They don't even have to be ground or beaten with a hammer or a hammer.

Indeed, here is a whole discussion that should be had about Petit Beurre biscuits, but if you read the product label, you will realize what you have to buy. Usually the price reflects the quality. And the taste.

As a conclusion: use the salami biscuits you like to eat naked!

Cocoa is not just a powder that we use to color salami, but it is a main ingredient that comes with its specific flavor, and the difference in flavor (and nutrients) between the cheapest cocoa on the shelf and a cocoa quality is like from heaven to earth.

The same goes for flavors. It is one thing to pour a chemical essence into the syrup, it is another to use a natural extract or a real rum.

If you follow me on Instagram, I talked there about the rum I use for cakes.

If you brown the walnuts a little before using them, they will have a much more intense flavor than raw walnuts. So are raisins, if you inflate them first with a little rum.

Yes, biscuit salami is a very simple cake, but let's not trivialize it using the worst ingredients on the system & # 8220if it's sweet, it's good& # 8220. I assure you that the biscuit salami can be not only good, but extraordinary!

What do we put in the biscuit salami to make it extraordinary?

Of course, you don't have to put all the ingredients I write below, choose from them what you like best or what you already have at home:

  • Good biscuits with butter, not popular
  • butter, not margarine! If you are fasting, you can use coconut butter instead of white sugar, because it tastes like caramel
  • browned walnut, not raw
  • raisins soaked in good rum, not essentially rum
  • sour cherries or candied cherries
  • beautifully colored pieces of shit or orange
  • pistachios, almonds or roasted hazelnuts
  • natural flavors: rum, vanilla extract, pure orange extract

How do we make biscuit salami syrup?

Syrup milk is the most perishable ingredient in the whole recipe. If you know that you will be able to keep the salami in the fridge and that it will be eaten in 2-3 days, then you can make the milk syrup.

If, for whatever reason, you suspect that the salami will not finish eating in 3 days, then it is preferable to make the syrup with water. I assure you that the taste will not be affected at all.

This time I used water for the syrup because I was going to put the salami in the package and send it to my son. So the salami was going to travel for a few good days and I didn't want to risk it.


Recipe: Cocoa leaves and coconut cream

And because we are fasting for Christmas, I propose a recipe for fasting cake. Cocoa leaves, coconut cream and apricot jam. This cake passed, both among family and colleagues.

The ingredient was fasting cocoa
& # 8211 9 tablespoons oil
& # 8211 9 tablespoons sugar
& # 8211 9 tablespoons water
& # 8211 1 tablespoon ammonia
& # 8211 2 tablespoons cocoa
& # 8211 flour as it comes out a good dough to spread

Ingredients coconut cream for Cocoa leaves
& # 8211 250 grams of margarine
& # 8211 100 & # 8211 120 grams of coconut
& # 8211 2 sachets of vanilla sugar
& # 8211 1 cup juice (sprites, apricots, oranges, peaches) or compote juice
& # 8211 2 tablespoons flour
& # 8211 5 tablespoons sugar
& # 8211 1 tablespoon powdered sugar
& # 8211 1 jar of apricot jam

Ingredients grace for fasting cake and cream with coconut
& # 8211 5 tablespoons sugar
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons water
& # 8211 1 tablespoon oil
& # 8211 50 grams of margarine
& # 8211 a few drops of vinegar

Preparation Sheets with fasting cocoa
Mix water with sugar, ammonia and oil. Add as much cocoa and flour as possible. Knead until a dough is not too hard, which is divided into three. Each side is stretched and baked on the back of the tray.

Preparation of coconut cream for Fasting Cake
The 2 tablespoons of flour are mixed with 5 tablespoons of sugar and pour a little of the amount of juice until the flour dissolves and boils. Stir continuously so as not to become lumpy. The pudding is left to cool. Rub the margarine foam with 1 tablespoon of powdered sugar, then mix with the juice pudding. Add vanilla sugar and coconut. The resulting cream is divided into two.

Assembly Fasting cake with cocoa leaves and coconut cream.
Place the first sheet of cocoa, half of the coconut cream on a plate. Sprinkle the apricot jam over the cream.

Preparation Sheets with cocoa and coconut cream

Put the second sheet with cocoa and grease with the remaining cream. Place the last sheet, and pour a cocoa glaze on top.

Preparation of icing for sheets with cocoa and coconut cream
Mix all the ingredients and boil the icing on the stove until it thickens. Pour over the last sheet of cake and let it harden.

Fasting cake with coconut cream

Let the cake sit for a few hours, let the sheets soften a little. If you prefer, you can syrup the sheets a little. but I didn't syrup them and I thought they turned out pretty well.


Coconut balls, biscuits and cocoa simple recipe

When you need a quick and easy dessert to make, you can make it coconut balls. It does not require baking or complicated ingredients.
Coconut balls they are so easy to prepare that even a child can make them. It is even a pleasant activity to do with the little ones.
If desired, coconut can be replaced with ground walnuts or hazelnuts.

The recipe was prepared by Mini Chefs.