Hello friends, I hope you are enjoying a splendid pre-Christmas Sunday! In the midst of the hustle and bustle of Christmas Eve dinner preparations, I decided to take a moment to share with you a delicious recipe for coconut-flavored dried pasta. I join the Domingo Creativo initiative, with these dried pasta that are simply irresistible, the exquisite coconut flavor that permeates every bite, soft inside and crunchy on the outside, gave me the inspiration to make this delight, when I received a call from my sister Maria, who comes to my house to share these holidays, also, the little Rey, my dear godson, will be with us, so I decided to prepare these dried pasta especially for him.
Without further ado, here are the ingredients and the step-by-step:
-200 grams of coconut
-200 grams of wheat flour
-130 grams of sugar
-130 grams of butter
-2 eggs
-1 tablespoon white vanilla
-1 tablespoon baking powder
*We use:
-Sleeve and nozzle
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: 𝕊𝕖𝕡𝕥 𝕓𝕪 𝕤𝕥𝕖𝕡:
- To begin, I took the coconut, opened an opening in one of the holes and extracted the water for later use. I then placed the coconut on the stove over high heat to facilitate the removal of the husk from the pulp. Next, I removed the brown skin and grated the pulp with the coarser side of the grater, I also cut some squares so that when biting, the coconut pieces would be noticeable.
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- In a bowl, place the butter at room temperature and add the sugar.We are going to beat these two ingredients until we obtain a smooth and homogeneous cream, making sure that the sugar is completely dissolved and the mixture acquires the right consistency.
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- We add the eggs one at a time, checking in another bowl before adding them to the mixture, then the vanilla and the flour together with the baking powder little by little, while stirring to integrate the ingredients, we keep adding the flour steadily. This process ensures a balanced texture in our dough. We continue mixing with the help of a wooden paddle until we get a homogeneous and smooth consistency.
- Combine the coconut squares with the grated coconut and add to the mixture, stir.
- Grease and flour the pan, then transfer the mixture to a piping bag to start distributing our portions. It makes it easier for us to give them a more precise shape using the piping bag.
- Transfer to the oven previously turned on at 180° Celsius for 20 minutes or until you notice that they are browning.
- After time, we check to see if it is ready. We remove the tray from the oven, wait for our dry pasta to cool, and transfer it to a tray.
- When they reach the ideal temperature, we enjoy these exquisite and delicious dry pasta, their coconut flavor and perfectly balanced texture are a true delight.
- A thousand blessings.
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