Coconut Milk and Sour Cherry Brownie – A Surprising Delicacy for the Holidays
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Servings: 12
Who would have thought that a can of coconut milk and a few frozen sour cherries could give rise to a decadent and flavorful brownie? This simple yet sophisticated recipe is perfect for holiday meals, such as Easter, but can be enjoyed anytime you crave a delicious dessert. Get ready to impress your family and friends with this unique combination!
Your basic ingredients:
- 400 ml coconut milk
- 150 g sugar
- 60 ml oil (preferably sunflower or coconut)
- 12 tablespoons of flour
- 2 tablespoons of cocoa
- 1 lemon (zest and juice)
- 1 packet of baking powder
- 500 g frozen sour cherries (or fresh if available)
- Powdered sugar (for decoration)
A bit of history:
Brownies are a popular dessert, often associated with home cooking and moments of conviviality. They are a moist, chocolate-rich cake that has evolved into many variations over time, incorporating various ingredients that reflect local culinary preferences and traditions. In this recipe, coconut milk adds an exotic note, while the sour cherries provide a pleasant acidity, balancing the sweetness.
Preparing the dessert step by step:
1. Thawing the cherries: Start by taking the cherries out of the freezer. Place them in a strainer and let them thaw at room temperature. This step is essential to prevent the cake from becoming too wet.
2. Preparing the coconut milk: Shake the can of coconut milk before opening it to ensure the emulsion is uniform. Pour the coconut milk into a large bowl.
3. Mixing the wet ingredients: Add the sugar and grated lemon zest to the bowl with coconut milk. Use an electric mixer to combine the ingredients until the sugar is completely dissolved. Then, add the oil and lemon juice, continuing to mix until you achieve a homogeneous mixture.
4. Preparing the dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. These ingredients will give the cake its moist and soft texture, as well as the chocolate flavor. Make sure to mix them well to avoid lumps.
5. Combining the ingredients: Add the dry ingredients mixture to the bowl with the wet ingredients. Use a spatula or a wooden spoon to gently incorporate the ingredients without overmixing, to maintain a fluffy texture.
6. Preparing the baking pan: Line a 22x28 cm baking pan with parchment paper. This will prevent the cake from sticking and make it easier to remove after baking.
7. Pouring the mixture: Pour the mixture into the prepared pan and level it with a spatula. Ensure that the layer is even so that the cake bakes well.
8. Adding the cherries: Place the cherries on top of the mixture as evenly as possible. You can gently push them into the batter so that they integrate into the cake during baking.
9. Baking: Preheat the oven to 180°C (350°F) and place the pan in the oven. Bake for 30-35 minutes, or until it passes the toothpick test – insert a toothpick into the center of the cake, and if it comes out clean, it’s done.
10. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. When completely cool, cut into squares and dust with powdered sugar before serving.
Serving suggestions:
This coconut milk and sour cherry brownie is delicious served plain, but you can accompany it with a dollop of fresh whipped cream or vanilla ice cream for a perfect contrast. Additionally, a caramel sauce would add an extra touch of refinement.
Tips and variations:
- You can replace the sour cherries with other seasonal fruits, such as raspberries or blackberries, for an equally delicious version.
- If you love chocolate, you can add chocolate chips to the mixture for extra flavor.
- Experiment with different types of sugar, such as brown sugar, to add a hint of molasses and a more complex flavor.
Nutritional information:
This brownie is not only tasty but also quite nutritious. Coconut milk brings healthy fats, while sour cherries are rich in antioxidants and vitamins. With an estimated caloric content of about 200 calories per serving, it is an indulgent dessert that can be enjoyed in moderation.
Frequently asked questions:
1. Can I use light coconut milk?
Yes, you can use light coconut milk, but the cake will have a slightly different texture.
2. What can I use instead of oil?
You can use melted butter or olive oil, but the taste will be affected.
3. How can I store the brownie?
Store the brownie in an airtight container at room temperature for 2-3 days, or in the fridge for a week.
4. Is this recipe suitable for vegans?
Yes, this brownie is already vegan, as it is made without eggs or dairy.
So, don’t wait any longer! Gather the ingredients and enjoy this easy-to-make dessert, full of inviting flavors. With each slice, you will bring a touch of happiness into the lives of your loved ones. Enjoy!
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Servings: 12
Who would have thought that a can of coconut milk and a few frozen sour cherries could give rise to a decadent and flavorful brownie? This simple yet sophisticated recipe is perfect for holiday meals, such as Easter, but can be enjoyed anytime you crave a delicious dessert. Get ready to impress your family and friends with this unique combination!
Your basic ingredients:
- 400 ml coconut milk
- 150 g sugar
- 60 ml oil (preferably sunflower or coconut)
- 12 tablespoons of flour
- 2 tablespoons of cocoa
- 1 lemon (zest and juice)
- 1 packet of baking powder
- 500 g frozen sour cherries (or fresh if available)
- Powdered sugar (for decoration)
A bit of history:
Brownies are a popular dessert, often associated with home cooking and moments of conviviality. They are a moist, chocolate-rich cake that has evolved into many variations over time, incorporating various ingredients that reflect local culinary preferences and traditions. In this recipe, coconut milk adds an exotic note, while the sour cherries provide a pleasant acidity, balancing the sweetness.
Preparing the dessert step by step:
1. Thawing the cherries: Start by taking the cherries out of the freezer. Place them in a strainer and let them thaw at room temperature. This step is essential to prevent the cake from becoming too wet.
2. Preparing the coconut milk: Shake the can of coconut milk before opening it to ensure the emulsion is uniform. Pour the coconut milk into a large bowl.
3. Mixing the wet ingredients: Add the sugar and grated lemon zest to the bowl with coconut milk. Use an electric mixer to combine the ingredients until the sugar is completely dissolved. Then, add the oil and lemon juice, continuing to mix until you achieve a homogeneous mixture.
4. Preparing the dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. These ingredients will give the cake its moist and soft texture, as well as the chocolate flavor. Make sure to mix them well to avoid lumps.
5. Combining the ingredients: Add the dry ingredients mixture to the bowl with the wet ingredients. Use a spatula or a wooden spoon to gently incorporate the ingredients without overmixing, to maintain a fluffy texture.
6. Preparing the baking pan: Line a 22x28 cm baking pan with parchment paper. This will prevent the cake from sticking and make it easier to remove after baking.
7. Pouring the mixture: Pour the mixture into the prepared pan and level it with a spatula. Ensure that the layer is even so that the cake bakes well.
8. Adding the cherries: Place the cherries on top of the mixture as evenly as possible. You can gently push them into the batter so that they integrate into the cake during baking.
9. Baking: Preheat the oven to 180°C (350°F) and place the pan in the oven. Bake for 30-35 minutes, or until it passes the toothpick test – insert a toothpick into the center of the cake, and if it comes out clean, it’s done.
10. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. When completely cool, cut into squares and dust with powdered sugar before serving.
Serving suggestions:
This coconut milk and sour cherry brownie is delicious served plain, but you can accompany it with a dollop of fresh whipped cream or vanilla ice cream for a perfect contrast. Additionally, a caramel sauce would add an extra touch of refinement.
Tips and variations:
- You can replace the sour cherries with other seasonal fruits, such as raspberries or blackberries, for an equally delicious version.
- If you love chocolate, you can add chocolate chips to the mixture for extra flavor.
- Experiment with different types of sugar, such as brown sugar, to add a hint of molasses and a more complex flavor.
Nutritional information:
This brownie is not only tasty but also quite nutritious. Coconut milk brings healthy fats, while sour cherries are rich in antioxidants and vitamins. With an estimated caloric content of about 200 calories per serving, it is an indulgent dessert that can be enjoyed in moderation.
Frequently asked questions:
1. Can I use light coconut milk?
Yes, you can use light coconut milk, but the cake will have a slightly different texture.
2. What can I use instead of oil?
You can use melted butter or olive oil, but the taste will be affected.
3. How can I store the brownie?
Store the brownie in an airtight container at room temperature for 2-3 days, or in the fridge for a week.
4. Is this recipe suitable for vegans?
Yes, this brownie is already vegan, as it is made without eggs or dairy.
So, don’t wait any longer! Gather the ingredients and enjoy this easy-to-make dessert, full of inviting flavors. With each slice, you will bring a touch of happiness into the lives of your loved ones. Enjoy!
Ingredients
400ml coconut milk 150g sugar 60ml oil 12 tablespoons flour 2 tablespoons cocoa 1 lemon 1 packet baking powder 500g frozen cherries powdered sugar