Posts tagged coconut
Sunday treat – Vegan coconut-banana mini cakes for a fancy breakfast
May 23rd
Plaisir du dimanche – Gâteau végan à la banane et noix de coco pour un petit déjeûner gourmand
I have always wanted to try to bake a vegan cake that tasted like a non-vegan cake, the great news is that this one tastes better than a non-vegan cake made with eggs and butter. This cake is so moist and flavorful that all my future banana cakes will be vegan. Sometimes you get stuck with some set ideas, such as an eggless cake cannot taste good. I am happy I decided to go against what I thought was right. I had a great weekend and these mini cakes contributed to it….and Prince too, since I went to see him perform in San Jose. What an incredible and talented artist! I knew he was talented but didn’t know he reached this level of musical genius. So Prince and these cakes made my weekend. I have to admit that my ears are still ringing from the sound of the concert, I think I lost some sense of hearing.
I have been very busy lately, and sadly not had much time to post any exciting recipe, nor time to experiment and develop new ideas. I have had a few requests for gluten-free or vegan meals lately, and I will be experimenting more gluten free and vegan desserts. In this particular cake, the ripe bananas mashed into a cream replaced the eggs and made these cakes amazingly moist. No need for eggs!Those mini cakes are perfect for breakfast with fresh fruits or as a little “encas” (snack) with tea or coffee in the afternoon. They’re so healthy and moist, pure velvet in your palate.
I added walnuts and dried apricots in the batter and I couldn’t have found a better ingredient combination for those ones. I used a little grape seed oil instead of vegan margarine, I think oil adds more moisture to the cake than margarine and will always be my first choice when baking vegan.
Ingredients for 5-6 people
Dry ingredients
- 4.23 oz (or 120 g) wholewheat flour
- 4.23 oz (or 120 g) brown rice flour
- 4.23 oz (or 120 g) brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla powder
- 3 tbs walnut, chopped
- 3 tbs dried unsweetened apricots, chopped
Wet ingredients
- 2 large ripe banana, mashed into a creamy texture
- 7 oz (or 200 g) coconut milk
- 2.82 oz (or 80 g) grape seed oil
- 1 tsp banana extract
- 1 tsp pure vanilla extract
Preparation
Mix all “dry” ingredients together in a mixing container. In another container, mix “wet” ingredients. Add wet ingredients to “dry” ingredients and mix well to obtain a smooth batter. Using individual silicon molds, divide batter in 6 molds or one large cake dish. Cook for about 45 min at 365F, you might need to decrease temperature if the top starts getting a little dark. The cakes are cooked when you slide a knife and the blade comes out “clean”. Let it cool and sprinkle some unsweetened coconut flakes on top. Eat warm or cold with coffee or tea.
An Asian twist – Coconut crêpes stuffed with shrimps, wood ear mushrooms and spinach
Sep 18th
Un petit air asiatique – Crêpes à la noix de coco farcies aux crevettes, champignons noirs et épinards
What I love most about those crêpes is the color, and no it’s not a corn pancake, the deep yellow color comes from turmeric. I ate something similar at a friend’s house from Cambodia a long time ago, except that pork and crab were replacing the shrimps. I also wanted to use the rice flour and wood ear mushrooms I had bought and that I never use. So I decided to give it a try…crêpes with an Asian twist. I think those crêpe have more than an Asian twist.
The crêpe batter tends to be on the soft side, so you need to cook each side really well, until almost crunchy. I used a combination of brown rice and Khorasan wheat flours which even though does contain gluten, is easier to digest than regular flour and has a higher protein content.
You can find fresh wood ear mushrooms at the Asian market, I used the dry kind. I would have used shitakee if I had some, but the wood ear mushrooms were perfectly fine, beside, since I cook with shiitake a lot, I figured those mushrooms would be a little more original. They’re firm with a thick skin and interesting texture resembling jelly. Their texture has a crunchy bite which I find very pleasant.
For the stuffing, you can certainly use what you like, the crepes have a subtle coconut flavor, so ground meat would also work.
Ingredients for about 5-6 small crêpes
For the batter
- 2.82 oz (or 80 g) brown rice flour
- 1.41 oz (or 40 g) khorasan wheat flour
- 1 egg
- 3/4 cup coconut milk
- 3/4 cup water
- salt
- 1/4 tsp turmeric
For the filling
- 1.5 cup wood ear mushrooms, soaked and finely cut
- 24 medium sized shrimps, peeled and deveined
- 4 garlic cloves, crushed
- 1 tbs fish sauce
- 1/4 tsp sugar
- 1 tbs olive oil
- 1/2 onion chopped
- 1 cup cooked spinach
- 2 scallions, chopped
Preparation
For the batter
Mix flours together, then add egg, water, coconut milk, turmeric and salt. Mix well to obtain a smooth batter. If too thick add a little water. Let it rest for about 30 min.
For the filling
Soak mushrooms in hot water until they become soft, about 30-45 minutes. Cut in small strips. Set aside.
Marinate mushrooms strips with shrimps, fish sauce, sugar, garlic for about one hour.
Saute spinach in 1 garlic clove chopped and olive oil.
Heat olive oil in a wok, add mushrooms and shrimp mixture and saute until shrimps are cooked and liquid has evaporated.
Start making crêpes. Using a small pan of about 12 cm diameter, add some batter and proceed as you would make regular crêpes, spreading the batter all over the pan. Let it cook until one side of the crêpe, has become golden brown and crunchy. Add some of the filling on one half of the crêpe, add spinach and scallions. Fold the other half on top and let it cook for a few more minutes.
Remove from the pan and serve with mint and lettuce leaves.
My romantic egg – Oeuf cocotte with salmon, asparagus and a cilantro-coconut pesto
Jul 15th
Mon oeuf romantique – Oeuf cocotte au saumon et asperges, pesto de coriandre et noix de coco
Thanks so much for all your kinds words on my previous post, you guys are really wonderful, kind and generous of your time. I do appreciate it a lot.
I think this dish is perfect for a tête à tête dinner (according to the dictionary, tête à tête is also used in English) to share with someone you care. I have been alone for about two weeks now, due to business trips of TP so I decided to have a tête à tête dinner with myself and I was quite happy about it.
Well, I think no matter what, you need to treat yourself as often as you can (that’s my theory on life) and enjoy anything even if you are by yourself.
My dog and bird are keeping me company…so temporarily being alone has some good sides and bad sides. You tend to enjoy the whole bed, no daily laundry, no mess around but then when you find a half mouse dead in your patio with just the tale and legs, you have to figure out a way to clean it…I suspect the neighbors cats left it as a present.
After one hour of thinking how to remove it, I was embarrassed to ask my neighbor (the most adorable neighbors you can dream of) but I didn’t want to leave this mess in the patio and lacked courage to pick it up, so I had to tell them that Mr. Cat must have played too hard with a mouse again, so Gary cleaned it up for me. Thanks Gary!
We do use cilantro and coconut in French cuisine, even though it’s not really something you would use on a daily basis, and parsley is more frequently used than cilantro, those two ingredients are not unfamiliar to our cuisine. This fragrant pesto is delicious, the raw coconut adds a smooth finish to the dish. Oeuf cocotte is such a versatile dish and so much fun to eat. You can also use fava beans instead of the asparagus and white fish instead of the salmon, just play with it.
This combination is truly a harmonious blend of flavors, and a perfect little dish for a light diner en amoureux… or a diner for treating yourself!
Ingredients for 4
- 2 salmon fillet or 7 oz (or 200 g), diced
- 6 asparagus, cut in one inch pieces
- 1 shallot, chopped
- 3 tbs dry white wine
- 3 tbs crème fraîche
- 1 tbs olive oil
- 2 eggs
- salt and pepper
For the cilantro-coconut pesto
- 1/2 bunch cilantro
- 1 garlic clove, crushed
- 0.70 oz (or 20 g) raw unsweetened coconut shredded
- 4 tbs olive oil
- salt and pepper
Preparation
For the cilantro-coconut pesto
Mix all ingredients in a blender.
Heat olive oil in a pan, add shallots and brown them. Add asparagus, wine, salt and pepper. Cover and cook until asparagus are cooked but still crunchy. Add salmon and cook for a few minutes. Add 2 tbs of pesto and stir for 30 seconds. Add cream and let it reduce a little.
Divide teh mixture into ramequins. Break on egg on top, add salt and pepper. Cook in a pre-heated oven until the yolks are runny and the whites still a little transparent. Serve with extra pesto on the side.
For pineapple lovers – Coconut-pineapple yogurt bouchées with pineapple-rum compote
May 28th
Très ananas pour les fans d’ananas – Bouchées à l’ananas et noix de coco, compote d’ananas et rhum
These last couple of days have been a little on the chaotic side, driving to one side of town to see my doctor, then rushing to the other part of town for a court appearance for a ticket that I thought was so unjustified. It seems like the city of San Francisco needs money, and the police is distributing tickets left and right. I will not contest a ticket for something I did wrong but when it’s not justified, I feel I need to explain myself. Maybe the libra in me who is always looking for justice and balance. Anyway I had never been to court before and that was a strange experience. We were greeted by a Police officer who instructed us to be silent or we would been thrown out of the room. That type of order and authority petrifies me, so I was sitting still without even moving a finger and barely blinking.
Basically after my entertaining day in court, I had very little time to do anything…
I’ve had a pineapple and a whole coconut sitting in the kitchen, screaming for attention…I love those two they’re inseparable, so having a stock of Greek yogurt in addition to this, there was no other option that using everything in a traditional French yogurt cake. The base of the cake had been modified quite a bit, adding chestnut flour (which is one of my favorites flour for baking, it has a delightful sweet nutty flavor). Yogurt cake is to the French as maybe cupcake is to Americans…we learn how to bake it while in school as early as 10 years old. This recipe is not a traditional gâteau au yaourt, It’s been twisted around and is more of a cousin, I have a traditional recipe for gâteau au yaourt here.
I made a pineapple sauce with coconut to be served chilled on the side and complement these little cakes very well, so if you like pineapple, you will love those ones. The yogurt makes the cake very moist and gives that particular lactic after taste that I love.
Ingredients for about 14 individual cakes (or one large)
- 3 eggs
- 6.34 oz (or 180 g) sugar
- 7 oz (or 200 g, or about 4 large tsp) Fage Greek yogurt
- 4 tbs coconut oil melted
- 1 cup flour
- 4 tsp chestnut flour
- 3.5 oz (or 100 g) fresh coconut, grated
- 1/2 fresh pineapple (1/4 diced and 1/4 crushed)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
For the pineapple-coconut sauce
- 1/4 pineapple
- 3 tbs coconut milk
- 1 tsp rum
- 2 tsp agave nectar
Preparation
For the cakes
In a mixing container, beat eggs with sugar. Add yogurt, keep mixing, then add oil.
Add flours and mix well to obtain a smooth consistency. Add vanilla extract, baking powder and baking soda.
Add coconut and diced pineapple carefully blending everything together.
Pour batter in individual molds and cook in a pre-heated oven at 365-379F for about 30 minutes or until cooked all the way through.
Let it cool and remove from molds, preferably silicon molds.
For the sauce
Blend all ingredients in a mixer and refrigerate.
The exotic panna cotta – Coconut panna cotta with pineapple, rum and mint chilled soup
Mar 22nd
Una panna cotta esotica – Panna cotta con noce di coco, e zuppa fredda di ananas, rum e menta
I have been on a strange coconut cravings lately, coconut and more coconut, if it was not as high in calories, I would eat it all day long and that goes the same for panna cotta which I absolutely adore. Vado pazza per la panna cotta! I realized that I do like desserts, as long as they’re fruit based. Maybe technically this cannot be called panna cotta, because it’s predominantly made with coconut milk, and a little cream, quindi la panna non c’è (there is not really panna).
Traditional panna cotta is delicious, but this one can be quite a pleasant surprise for your palate, as it’s lightly sweetened and creamy. I have been thinking and thinking and me creuser les méninges (litterally meaning to dig your meninges) to find a light dessert combining coconut and pineapple, and this one popped into my mind. Lately I have decided I will develop great recipes for entertaining which do not require the “host” to stay in the kitchen while everyone else is having fun next door. I do not like food that has been prepared too long in advance and re-heated at the time of serving. For some dishes, it could work, but for some others it doesn’t and taste like “réchauffé” (not only it means re-heated but also old and re-heated, with that unfresh after taste).
Pineapple has been crushed raw into a purée with an immersion blender, which is perfect for this kind of job. You get a perfect texture and do not need extra liquid. I used agar agar instead of regular gelatin sheets in the panna cotta since it’s a seaweed based gelatin and 100% natural and vegan. Agar agar has been used in Japan since centuries. It’s usually used to the proportions of 4 grams per 1 liter of liquid and needs to be dissolved in a small amount of cold liquid before adding it to the hot mixture.
This panna cotta is not too sweet, very light and so refreshing, so just THE little final note to a beautiful meal.
Ingredients for 4
For the panna cotta
- 10.14 fl oz (or 300 ml) coconut milk
- 3.38 fl oz (or 100 ml) milk
- 3.38 fl oz (or 100 ml) heavy cream
- 4 tbs sugar
- 1 tsp agar agar (or the equivalent of 2 grams)
For the pineapple soup
- 1/2 pineapple
- 3 tbs agava nectar
- 2 tbs rum
- 1 tsp vanilla extract
- ground vanilla beans powder
- 1 tbs mint, chopped
Preparation
In a pot, bring to a light boil milk, cream and coconut milk, add agar agar dissolved in a little milk, and let it cook stirring for a few minutes, then remove from heat. Add sugar and stir to get it dissolved.
Place in small ramequins, let it cool and refrigerate until it solidifies (at least a few hours).
For the pineapple purée, mix all ingredients together (except for the mint) and using an immersion blender, mix until it turns into a thick purée. Cut mint very finely and add to the purée. Refrigerate for about one hour.
Remove panna cotta from ramequins and spoon some pineapple purée all around.
Pudding or not pudding? – Mini mango, coconut and brioche pudding with caramel
Mar 16th
Pudding or not pudding? – Mini pudding à la mangue, noix de coco et brioche au caramel
I am not sure this can be called pudding, but a friend of mine came for dinner some time ago and I served her this as a dessert, and she said with enthusiasm “Oh Silvia! j’adore ton pudding!!”, so I figured she must knew what she was talking about and decided to call this a pudding. Is it a pudding, technically speaking? I don’t know.
I am not really a sweet tooth (I’m sure you are doubting this statement due to the quantities of desserts I made lately) but I do enjoy fruit based desserts like this one…and do take great pleasure to make them maybe even a little bit more so than eating them. The great thing is that I have the sweetest, kindest, and most adorable neighbors anyone can dream of, who happen to have a passion for desserts and sweets, so that is the perfect world. I bake, they eat. Everyone is happy. Actually I haven’t baked too often recently, but I promised them I will. I am always delighted to please anyone and more so someone I really appreciate, like my neighbors.
Those are small bites, so you can serve about two or three each, they’re light and always a pleasure to have a after a heavy meal. I think no matter how heavy a meal is, something sweet needs to be served, even if it’s fruit. We have a saying in French” Il faut toujours laisser une petite place pour le dessert” (you always need to leave a small space for dessert) but I know, the size of the space depends on the sweetness of your tooth!
I had a lot of mangoes and a whole coconut that needed to be used, but this dessert works with other fruits as well, like pineapple, peaches, and pears too! Any fruit can be combined to coconut which to me is like a magic ingredient. If you don’t have a whole fresh coconut, the dried one works fine. I also made brioche again, so instead of just eating it for breakfast, I used it in the pudding. Try a pudding with brioche instead of the bread, the texture is softer, and I just love the idea that I am biting in a slice of brioche instead of bread. Muffin silicon molds would be perfect for those bites
So if you don’t live on the Islands like me, but feel like taking a trip there, you can start with this dessert, the coconut and mango will definitely give you that feeling.
Ingredients for 6 mini puddings
- 2 eggs
- 3 tbs sugar
- 7 tbs coconut milk
- 2 oz milk
- 3 tbs shredded coconut(fresh or dried)
- 1 tbs rum
- 3 slices brioche
- 1/2 mango, peeled and cut in small slices
- 5.20 oz (or 150 g) sugar for the caramel
Preparation
In a mixing container, mix eggs, sugar, coconut milk, milk, shredded coconut (or coconut flakes), rum.
Cut brioche slices in rings about 1 cm thick and the size of your mold.
Start making caramel. Let sugar melt in a pan at medium heat and let it brown to desired color (do not burn, the caramel will be dark and bitter).
Divide the caramel in the molds, add mango slices, then brioche and pour egg mixture. Fill to the top of the mold.
Cook in a pre-heated oven at 375F until the top of the brioche is golden brown (about 20 minutes)
Remove from the oven, let them cool. Flip puddings over (with the mango slices on top) and serve at room temperature with vanilla or caramel ice cream.
Simply Irresistible – Coconut bouchées or mini macarons?
Jan 17th
Simplement Irrésistibles – Bouchées à la noix de coco ou macarons?
The weather is getting a little warmer than the past days and the snow is melting which did not prevent me from going shopping today for warm clothes since I realized that my suitcase is filled with summery clothes. Eh oui, c’est l’hiver! During this cold weather, my mom bakes, since visitors keep dropping by my parents house to chit chat, and sweets are always welcome.
Another one of my mom’s favorites…those small coconut macarons. They’re very small, about 1.5 inch wide so you can put a few in your mouth at once and still have room. Bouche means mouth so bouchées refers to something that fits in your mouth.
I have always loved macarons growing up, and many boulangeries (bakeries) still sell them here. What we call macarons in this region of France is not the traditional macarons that look like round little sandwiches filled with cream, like the Parisian macaron you can find in Paris at Ladurée that come in different flavors.
Nancy’s Macaron is a round shaped cookie made out of coconut or almond. Macarons in Nancy is a specialty and sold in many specialty stores, you can find them in some other regions of France as well and but with a different recipe and therefore texture. Macaron de Nancy is a specialty from this town, and was created in 1793 by two Benedictine nuns also called “Soeurs macaron” Sisters macaron. The recipe of the macaron was kept secret and transmitted throughout the centuries, there is still a street in Nancy called Rue des Soeurs Macarons, Macaron Sister Street.
Knowing how much Catherine of Medici brought from Italy to France, we can also assume that Macaron was brought to France from Italy since its name macaron derives from Maccarone, but its origin is still controverted.
This recipe is quick and easy to make requiring just a few ingredients. So if you love coconut as much as I do, you’ll love those little mini macarons, that go perfectly well with sweet dessert wine or champagne.
Ingredients for 24 bites
- 1 tbs flour
- 3.52 oz (or 100 g) sugar
- 5.30 oz (or 150 g) coconut flakes
- 2 eggs
- 1 tbs quince jam
Preparation
In a mixing bowl, mix flour, sugar and coconut. Add aggs to the mixture and stir until you obtain a smooth paste. Add quince jam, and stir. Fill in your mini silicon molds, or other individual mini molds. Bake in a pre-heated oven at 360F until the macarons have turned golden brown. Let them cool and remove from molds
As pretty as pearls – Coconut tapioca cream with mango compote
Dec 15th
Aussi jolies que des perles – Crème de tapioca à la noix de coco et compote de mangues
I was reading a French Elle magazine, I like Elle because they always have a great food/recipe section at the end called “Elle à Table” with fresh and modern recipes and tons of flavors. I got stuck on a tapioca cream recipe picture with a raspberry coulis. It looked so beautiful that I felt like eating the paper. I got inspired by Elle’s recipe for this one, eventhough I did not use the same ingredients or quantities, they somehow gave me the idea to mix fruits and tapioca. It’s a fresh and light dessert, perfect as a little treat after a heavy dinner, because as we say in French, “il faut toujours laisser une petite place pour le dessert” (you always need to leave a little space for dessert) not matter how heavy your meal was. I am not really too much into desserts, but I love fruit based desserts like this one, with a little exotic touch you get with the coconut.
In France, we use tapioca in soups, it’s not very common to see it in sweet dishes but it works perfectly well with coconut in sweet desserts. You can use raspberries instead of mango, they both tastes equally delicious.
I finally bought a car, it’s funny how a car can give you this feeling of freedom, I realized that when I no longer had one. So finally I can go shopping at my favorite grocery stores not accessible to public transportation. In Paris, public transportation is great and you don’t need a car, but even though San Francisco has a decent public transportation, a car is somehow not a luxury if you work in some parts of town.
Ingredients for 2 verrines
- 2.82 oz (or 80 g) tapioca
- 7.4 fl oz (or 220 ml) coconut milk
- 1.7 fl oz (or 50 ml) milk
- 3 tbs heavy cream
- 2.82 oz (or 80 g) sugar
- 1 mango
- zest and juice of one lemon
Preparation
Peel mango. Keep 4 slices aside for decoration, and cut the rest in cubes, add 1 tbs sugar and lemon juice and cook for about 7 minutes until it becomes a compote. Set aside
Cook tapioca in boiling water for about 5 minutes, to remove all the extra starch, then drain.
Heat milk, coconut milk and cream, add sugar, then add tapioca pearls, let it cook until tapioca becomes transparent.
Add some lemon zest, keep some for decoration.
Place mango compote in a glass and top with cream of tapioca, let it cool and place in the refrigerator. Decorate with mango slices, and extra lemon zests.
Little corks for little hunger – chocolate and coconut "corks"
Nov 25th
Petits bouchons pour une petite faim – bouchons au chocolat et noix de coco
Originally this dough was made to bake chocolate madeleines, then I changed my mind and decided to use some other molds instead. So if you wish, you can use them as madeleines. Those days, I just cannot help changing my mind as far as food is concerned. I don’t know if this has to do with the fact that I am a libra, but it might. I don’t know much about astrology, but I heard that is one trait of the Libra sign.
Nothing very original, since we’ve seen this combination of chocolate and coconut thousands of times, but this particular mixture only has egg whites and no yolks and no baking powder so they’re quite light.
I am quite a contradictory person, I don’t eat sweets, I don’t care for sweets but I cannot help baking them. I don’t eat them and give them away. Thinking about it, it’s more of an impulsive behavior. Oh well, better baking than stealing!
I bought so many of those silicon molds when I was in France that I filled my kitchen with them. I love those little round ones, they’re so perfect for large dinner celebration, because they have 20-36 individual molds per tray. So you can bake a lot at once, and serve them with fruit salad at the end of the meal. They’ve been so popular in my house, that I adore baking them…even if I don’t really eat them.
If you look at the size of the raspberry, you’ll realize that the size of those little “corks” is quite small and two would fit in one’s mouth without any problems.
Ingredients for about 20 corks
- 2.11 oz (or 60 g) butter, melted
- 2. 11 oz (or 60 g) bittersweet chocolate
- 1.41 oz (or 40 g) white flour
- 0.88 oz (or 25 g) almond powder
- 3 tbs coconut flakes
- 3 tbs coconut milk
- 1.58 oz (or 45 g) powdered sugar
- 3 egg whites
- 1 tsp honey
- 20 raspberries for decoration
Preparation
Melt chocolate and butter at very slow temperature, when it’s all melted add honey. In a mixing container, mix flour, almond powder, coconut powder and sugar all together. Add melted chocolate and butter mixture. Mix well and add coconut milk. At this point, you should have a smooth consistency and not liquid.
Beat egg whites to a stiff consistency and add to the mixture.
Butter small individual molds such as madeleines or mini muffin molds, and add batter. Cook in a pre-heated oven at about 360-370F for about 15-20 minutes, until the bouchons have risen and cooked all the way through.
Let them cool down, decorate with some coconut flakes, and raspberries.
Papillotes meli-melo – Mixed fruits with honey, raisins, pistachios and coconut in parchment paper
Oct 15th
Méli-mélo de papillotes – Pommes, poires et bananes au miel, raisins, pistaches et noix de coco en papillotes avec glace vanille
Des pommes, des poires et des….bananes!! I have been thinking about those papillottes for so long. I thought about them kept thinking about them, and always made something else…I kept doing that for weeks. Time to stick to the plan! They’re an express dessert and extremely delicious. We tend to forget that quick meals can be exquisite. Papillottes are so much fun to make and look great when you give one individually to your guests.
Fruit based desserts are light and cooked fruits go deliciously well with spices. Of course, if you like cinnamon, you can add some. I am a big vanilla fan and could use vanilla everywhere. The only place I don’t like vanilla is in perfume. I think it’s way too sweet as a scent but I could drink it! I brought from France some vanilla powder which is basically vanilla beans and pods ground, so the powder is brown like the bean and not white (I have seen it white here) , if you can’t find it, you can add 1 tsp of vanilla extract.
Those papillotes are perfect with apples and pears because they remain firm, and don’t get mushy like peaches or other summer fruits would. Fall just got here and we can enjoy the beautiful fruits it brings along.
Papillote has different meanings, but traditionally it refers to a chocolate candy wrapped in a golden or silver wrap with a personal message included in it. Supposedly it comes from Lyon and they’re consumed during Christmas.
Ingredients for 2 papillotes
- 1 golden apple, peeled and sliced
- 1 large pear, peeled and sliced
- 1 large banana, sliced
- 1 tbs unsalted pistachios
- 1.5 tbs golden raisins
- 1 tbs honey
- 1.5 tbs grated coconut
- 1 tsp vanilla powder
Preparation
In a mixing bowl, add all fruits together, then add honey, vanilla powder, raisins, coconut and pistachios. Mix well. Place in a parchment paper, wrap tightly so no air can get in and cook in the oven for about 20 minutes at 375F. Serve warm with vanilla ice cream.
