While there seems to be some debate regarding the origin of their name, which you can read more about here, there is no debate that Lamingtons are a favorite treat among Australians – So much so that they have a full day dedicated to them – July 21st! We found them to be such a clever way to repurpose left over pound cake or sponge cake that you no longer have to go down under to enjoy this adorable little treat. Enjoy these tasty morsels of chocolate and coconut dipped confection in July or any other time of the year. Tiny bite sized cakes, they’re perfect for tea or an after supper sweet.
Posts Tagged ‘coconut’
These lightly sweetened macaroons are wonderfully crispy on the outside and moist on the inside. Equally delicious dipped in chocolate or served plain.
Courtesy of David Lebovitz, Ready for Dessert
David says that this is not so much pudding consistency, but more like sticky rice. If you would like it thinner, add 1/2 cup or so more coconut milk.
This is really good! Although it isn’t sweet, except for the dates, it’s like a savory dessert. That said, it goes very well with meats, poultry, fish or vegetarian entrees and is especially nice with Southeast Asian and Pacific Islands foods. Kids who aren’t put off by dates would really enjoy it. You could substitute raisins if you prefer.
Courtesy of Annaliese Keller: www.malabarteaco.com
Courtesy of Didi Davis: www.dididavisfood.com
These cookies are a combination of the French style macaroon, made with ground almonds, and the American style macaroon, made with coconut. I’ve changed the nut to pecans, which are a dreamy combination with vanilla and coconut. The flavors grow in your mouth and linger pleasingly for a long time.
Courtesy of Lois Laidlaw
The small, sweet papayas of the Islands are abundant and delicious. Papaya is used interchangeably as a fruit and a vegetable in Pacific and Asian cuisine. You will want a ripe, but firm, papaya for this recipe. I used a three-rice medley for the base. You can use any rice or even pasta if you prefer.
Courtesy of Beth Hensperger
Coconut and vanilla are toothsome combos in this luscious quick bread. Be sure to use unsweetened coconut rather than sweetened, as the sweetened is too moist for this recipe. Serve alongside fruit or poultry salads, or toast and top with ice cream and chocolate sauce for dessert.