Homemade pastries, desserts made with your own hands are certainly tasty, fragrant, and incomparable with purchased products. However, decorated, covered with cream, icing, sprinkled with powder, they look much more appetizing.
Frosting is one of the easiest types of dessert decoration to make. Among the variety of types and tastes, today we give preference to coconut glaze. It is combined with all types of biscuit and dough, brings unique notes of taste and aroma.
Coconut Frosting - General Principles
For the preparation of coconut glaze does not require many ingredients. Basic:
• Coconut. This may be coconut chips, coconut milk, coconut essence.
• Sugar. It is better to choose icing sugar, from it the icing is much softer.
Additionally used depending on the desired consistency, thickness and other parameters:
• Lemon juice or tartar.
• Sour cream, milk, water.
• Eggs.
• Butter.
• Cheese.
• Nuts.
• Chocolate or cocoa.
• Aromatic additives: for example, vanillin.
All ingredients are thoroughly mixed, if necessary, melt in a water bath, achieve thickening by heat treatment. Put in the cooled look on finished products.
Recipe 1. Coconut glaze
Ingredients:
• powdered sugar - 200 grams;
• lemons - 2 pieces;
• 2 handfuls of coconut chips.
Preparation:
1. Wash lemons, cut in half, squeeze the juice. You can use a juicer.
2. In a small container, pour in powdered sugar, pour in lemon juice, mix well.
3. Pour the coconut chips and mix.
4. Lubricate the surface of different cakes or muffins with the finished glaze.
Recipe 2. Coconut icing with eggs
Ingredients:
• coconut essence - 10 ml;
• sugar - 14 tablespoons;
• 4 eggs;
• purified water - 125 ml;
• cream of tartar - 15 grams.
Preparation: 1. Carefully separate the egg whites from the yolks, put the yolks in the fridge, and pour the whites into a deep metal cup.
2. Add tartar and water to the whites and whisk with a mixer at medium speed for one minute. Instead of tartar, you can take regular lemon juice.
3. Place a cup of squirrels and tartar on a smaller container of water with a smaller diameter and heat for a couple of five minutes.
4. Turn off the heat, pour in the coconut essence and whisk again at the same speed for two minutes.
5. Lubricate the surface of the cakes, muffins and cakes with this glaze.
Recipe 3. Coconut icing with cheese and nutmeg
Ingredients:
• ricotta cheese - a little less than half a pound;
• 80 grams of butter;
• 15 grams of vanillin;
• cream of high fat content - 120 grams;
• 5 grams of ground nutmeg;
• 4 tablespoons of coconut chips;
• powdered sugar - 250 grams.
Preparation:
1. Put the ricotta cheese in a small cup with softened butter and beat with a mixer for two minutes at medium speed.
2. Add vanillin, cream, nutmeg to the cheese and beat another two minutes.
3. Without turning off the mixer, slowly pour the icing sugar. If the mass turns out to be highly liquid, then you can take powdered sugar a little more than the specified norm.
4. Pour the coconut chips and stir with a spoon.
5. Grease different cakes and pastries with glaze. Also, you can not add coconut chips to a whipped creamy mass: first, grease the cake with icing, and then just sprinkle with coconut chips.
Recipe 4. Chocolate coconut glaze
Ingredients:
• dark chocolate without additives - 80 grams;
• fatty cream - 180 grams;
• powdered sugar - 200 grams;
• 60 grams of coconut shavings.
Preparation:
1. Put the chocolate in a small metal cup, put it on the second smaller one with water and melt it in a couple. Cool slightly.
2. Pour cream into chocolate, add powdered sugar and beat with a mixer for 6-7 minutes.
3. Pour the coconut shavings and mix to a tender mass. 4. Use for watering wafer cakes or glazing fruit.
Recipe 5. Coconut icing on coconut milk
Ingredients:
• coconut milk - 2 glasses;
• 300 grams of sugar;
• vanillin - 3 grams.
Preparation:
1. Pour the coconut milk into a metal container, add sugar and heat with frequent stirring for five minutes over moderate heat until sugar is dissolved.
2. After five minutes, turn off the heat, cool the icing and add vanillin, stir and let stand 40 minutes for the mass to thicken.
3. When the frosting thickens, grease it with cakes, muffins and cakes.
Recipe 6. Coconut icing with nuts
Ingredients:
• walnuts - 3 handfuls;
• 350 grams of sugar;
• 3 handfuls of coconut chips;
• fatty cream - half a small mug.
Preparation:
1. Sort out the walnuts, chop them in a blender. If there are no walnuts, you can take peanuts or hazelnuts, just pre-fry them in a dry frying pan.
2. Put the cream in a deep bowl, add sugar and beat for three minutes until the sand is dissolved.
3. Put coconut chips, nuts and cream in a creamy mass.
4. Cover the surface of cakes or pies with this glaze.
Recipe 7. Vanilla Coconut Frosting
Ingredients:
• coconut milk - a little more than one liter;
• 3 grams of vanilla;
• sugar - 450 grams.
Preparation:
1. Pour the coconut milk into a deep container, add sugar and whisk with a hand blender for five minutes with a constant increase in speed.
2. Put the bowl with frosting in the cold for several hours to thicken.
3. Use to lubricate the surfaces of cakes, pastries and various buns.
Recipe 8. Coconut icing with sour cream
Ingredients:
• fat sour cream - 180 grams;
• 180 grams of sugar;
• vanillin - 10 grams;
• 1 handful coconut shavings.
Preparation:
1. Put sour cream in a bowl, add vanilla, sugar, coconut shavings and beat with a mixer for five minutes until the mass has a white thick consistency. 2. Leave the finished glaze to infuse for 30 minutes.
3. Grease a variety of fruit pies.
Recipe 9. Coconut icing with sugar syrup
Ingredients:
• 2 handfuls of coconut shavings;
• vanillin - 2 grams.
For sugar syrup:
• purified water - 300 ml;
• 250 grams of sugar;
• 2 teaspoons of lemon juice.
Preparation:
1. Cook sugar syrup: pour water into a small saucepan, add sugar, put it on the stove, adjust the medium heat and boil for eight minutes until the syrup thickens. Remove from heat, pour in lemon juice, mix.
2. Cooked sugar syrup slightly cool, add coconut, vanillin, mix thoroughly.
3. Coconut icing for this recipe is perfect for glazing different cakes.
Recipe 10. Coconut icing with milk
Ingredients:
• 300 ml of milk;
• 200 ml of coconut milk;
• 350 grams of sugar;
• 1 teaspoon of vanilla.
Preparation:
1. Pour ordinary milk into a metal saucepan, add coconut milk and sugar, mix well and put on a stove over medium heat, boil until sugar is completely dissolved.
2. Remove the glaze from the heat, leave for half an hour to cool slightly.
3. Add vanilla, stir and refrigerate for cooling.
4. Cover the surface of the cakes or pastries.
Recipe 11. Coconut glaze with starch
Ingredients:
• milk - 250 ml;
• sugar - 160 grams;
• potato starch - 30 grams;
• vanillin - 1 gram;
• coconut shavings - 140 grams.
Preparation:
1. Put the potato starch on a flat plate and place in the microwave for about fifteen seconds. This is necessary so that the starch does not give off a taste of dampness.
2. Pour milk into a small metal mug, add sugar, put it on the stove over medium heat, boil to a thick consistency.
3. Turn off the heat and cool the milk syrup a little.
4. Pour coconut, vanilla and potato starch into the syrup. Be sure to stir continuously so that no lumps form. 5. Put the finished glaze in the fridge for complete cooling and good thickening.
6. This icing is very well suited for glazing various nuts.
Recipe 12. Diet coconut glaze
Ingredients:
• 4 tablespoons of brown sugar;
• 130 grams of coconut shavings;
• butter - 40 grams;
• 80 grams of defatted cream.
Preparation:
1. Put the butter in the cup. It should be slightly melted.
2. Add brown sugar, coconut shavings and cream to the butter, whisk with a mixer for two minutes.
3. Refrigerate in the refrigerator for three hours to slightly thicken the icing.
4. Use to lubricate diet cookies, gingerbread or cakes.
Coconut Frosting - Tips and Tricks
• If the glaze is thick, add some liquid, such as milk. Liquid - sprinkle some icing sugar. Enter into the glaze of any of their products should be in small portions.
• Do not put icing on hot pastries, it will flow, melt, do not settle as it should.
• But it is not worth much to overcool the glaze, with time it thickens, respectively, it will be much more difficult to apply.
• If you want the glaze to be more uniform, chop the coconut chips in a blender.
• In principle, you can make any favorite icing from the foods you have and make it coconut just by entering a small amount of chips or essence.
