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Easter is juts around the corner and so it´s obvious that i need to share with you a recipe that will make your day a lot more delicious!
For those who don´t know, I am Minhota (that means i am native from Minho, a province of Portugal), and here the Easter tradition is something unique and quite vivid. I wouldn’t say it’s like Christmas, but it’s very close. It’s a day to join the family for a feast with everything that a Portuguese much loves, a lot of food and drink! In addition, on Easter Sunday, all houses have the door open to receive the Easter Visit (Compasso Pascal) and also all friends and family who want to came in, and once again a banquet awaits everyone.
In short, it is a day to eat all day, without breaks, and to be with all the friends that we have not seen for a whole year. One of the traditional sweets that is always present on every table is the famous Coconut Cookies, commonly nicknamed as Coquinhos (that means little coconuts).
There is no home that doesn´t have a plate full of these sweets and they are usually homemade. Since I was a little girl, I was the one who made these cookies in my home, the recipe was simple and while my mother dedicates herself to Pão-de-Ló i made the coconut cookies.
So, for me, Easter tastes and smells like coconut, not only because I love coconut, but because it is indeed present on the most traditional tables.
EASY | QUICK | SWEET | FRESH | EXOTIC | FESTIVE | MOIST | FOR COCONUT LOVERS
I could simply bring you a recipe of coconut cookies 100% plant based, but I wanted to bring something more than that, or rather, I wanted to bring something other than that! I wanted to bring the flavor, I wanted to bring the memory, but in a more “updated” or more “fancy” version, so to speak.
I knew that I had to create something with coconut and bring all the traditional sweetness of the Holiday.
It is not a healthy cake, it is not a sugar-free cake, it is not a fit cake, it is a cake, A CAKE. Loaded with everything that makes the people happy! But when I say “everything that makes people happy”, that’s precisely what i mean to say, including condensed milk! Oops!!
In this recipe, coconut is the king, and I love the combination of coconut with more acidic fruits, so I chose passion fruit to create a perfect flavor contrast. That balance between the sweet and the acid that makes what could be too sweet turns into something sublime. You know right?
This recipe is super simple and will leave everyone in love!
Let’s make this Easter sweeter?
200gr of whole spelt flour
100gr of shredded coconut
1 tbsp of baking powder
160gr unsweetened soy milk
65gr finely grated courgette
1 lemon zest
1 can (370gr) of vegan condensed milk (I used from Néstlé)
ICING
250gr of soy cream
½ a lemon juice
Approx. 200ml of canned passion fruit pulp or fresh passion fruit
200gr of whole spelt flour
100gr of shredded coconut
1 tbsp of baking powder
160gr unsweetened soy milk
65gr finely grated courgette
1 lemon zest
1 can (370gr) of vegan condensed milk (I used from Néstlé)
ICING
250gr of soy cream
½ a lemon juice
Approx. 200ml of canned passion fruit pulp or fresh passion fruit
1- Preheat the oven to 180 °C.
2- Place all the dry ingredients in a bowl and stir with a whisk.
3- Peel and grate the courgette, very finely, so that while cooking the texture of the courgette disappears.
4- On another bowl add the courgette, the milk, the lemon zest and the condensed milk and whisk until everything is homogeneous.
5- Mix the wet with the dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
6- Place the cake dough in a 25X15 cm rectangular cake pan previously lined with parchment paper, and take it to the oven for about 30 minutes, or until you stick the toothpick and it comes out completely clean.
7-Remove from the oven and let it cool down for about 5 minutes.
8- Make the icing whipping the soy cream with the lemon juice until the soy cream increases in size and firm. You are supposed to be able to turn the bowl upside down and the cream does not fall, so whip the soy cream well.
9- Add 4 table spoons of the sifted passion fruit pulp to the cream and stir with a spatula.
10- When the cake is completely cold, add a generous amount of the icing on top with the help of a spoon. Finally, drizzle with extra passion fruit pulp in the amount you like.
1- Preheat the oven to 180 °C.
2- Place all the dry ingredients in a bowl and stir with a whisk.
3- Peel and grate the courgette, very finely, so that while cooking the texture of the courgette disappears.
4- On another bowl add the courgette, the milk, the lemon zest and the condensed milk and whisk until everything is homogeneous.
5- Mix the wet with the dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
6- Place the cake dough in a 25X15 cm rectangular cake pan previously lined with parchment paper, and take it to the oven for about 30 minutes, or until you stick the toothpick and it comes out completely clean.
7-Remove from the oven and let it cool down for about 5 minutes.
8- Make the icing whipping the soy cream with the lemon juice until the soy cream increases in size and firm. You are supposed to be able to turn the bowl upside down and the cream does not fall, so whip the soy cream well.
9- Add 4 table spoons of the sifted passion fruit pulp to the cream and stir with a spatula.
10- When the cake is completely cold, add a generous amount of the icing on top with the help of a spoon. Finally, drizzle with extra passion fruit pulp in the amount you like.
* You can replace the soy cream with coconut cream or any other of your choice.
* You can replace the soy cream with coconut cream or any other of your choice.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!