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Coconut Corn Rolled Cupcake

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Coconut Corn Rolled Cupcake

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View in original language

(PortuguĂȘs)

Tempo de preparo

100 min(s)

PorçÔes

30 servings

Ingredients

  • Canned corn | 1/2 cup
  • Homemade coconut milk | 150 ml
  • Crystal or demerara sugar | 3 tablespoon
  • Moist and sweetened shredded coconut | 4 tablespoon
  • Wheat flour | 1 tablespoon
  • Cornmeal | 1/2 cup
  • Corn starch | 1/4 cup
  • Moist and sweetened shredded coconut | 1/4 cup
  • Crystal or demerara sugar | 2 tablespoon
  • Salt | 1 coffee spoon
  • Industrialized coconut milk | 50 ml
  • Water | 50 ml
  • Vegetable oil | 2 tablespoon
  • Baking powder | 1 dessert spoon
  • Grated coconut for rolling |  to taste

Recipe

  1. * Recipe adapted from @imaginavegan's "Beijinho de coco com corn" First, beat the corn, homemade coconut milk, sugar (3 tablespoons) and 2 tablespoons of grated coconut in a blender, for approximately 3 minutes; Strain the contents of the blender and transfer to a pan. Add, with the fire still off, the other 2 tablespoons of grated coconut and the wheat flour; Turn on medium heat and leave until a more creamy and homogeneous mixture is obtained; Leave to cool on a plate.
  2. * Recipe adapted from "Broa de fubå vegan and gluten-free" from Paveg's Blog @_paveg In a large bowl, mix the cornmeal, cornstarch, grated coconut (1/4 cup), sugar (2 tablespoons) and salt; Add the liquids (industrialized coconut milk, water and oil) and mix until the dough is homogeneous; Finally, add the yeast; Place in a greased loaf pan or other small size; Bake in a preheated oven at 200° for 20 minutes or until cooked (pinch in with a fork to know; if it comes out clean, it's done).
  3. In a large container, place the coconut kiss with the cooled corn; Crumble the bread with a fork and also pour it into the container; Mix well until it is a homogeneous mass and that you can roll it without sticking to your hands; Use a tablespoon to get an equal amount of dough for all sweets; Roll up and roll in grated coconut.

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