Ingredients with Measurements:
- 1 cup of shredded coconut
- 1/2 cup of sugar
- 1/2 cup of all-purpose flour
- 1/4 cup of unsalted butter, melted
- 1/4 cup of coconut milk
- 2 eggs
- 2 limes, zested and juiced
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
Special equipment needed:
- 6 dariole molds
- Electric mixer
- Mixing bowls
- Zester
- Juicer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the shredded coconut, sugar, all-purpose flour, baking powder, and salt.
3. In a separate mixing bowl, whisk together the melted butter, coconut milk, eggs, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Grease the dariole molds with butter and dust with flour.
6. Pour the batter into the molds, filling them about 3/4 full.
7. Place the molds on a baking sheet and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for 5 minutes.
9. Run a knife around the edges of the molds to loosen the darioles and invert them onto a plate.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
6
Nutritional information:
Calories per serving: 250
Fat: 13g
Carbohydrates: 31g
Protein: 3g
Sodium: 110mg
Sugar: 19g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use lime juice from a bottle if fresh limes are not available.
Variations:
- You can add chopped macadamia nuts to the batter for a crunchy texture.
- You can substitute lemon zest and juice for the lime for a different flavor profile.
Tips and tricks:
- Be sure to grease and flour the dariole molds well to prevent sticking.
- Don't overfill the molds as the batter will rise during baking.
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut for added flavor and texture.
Storage instructions:
Store the darioles in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the darioles in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the darioles on a plate with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Toasted coconut, whipped cream, powdered sugar, fresh mint.
Pairings:
- Serve with a cup of hot tea or coffee for a midday snack.
- Pair with a glass of chilled coconut water for a refreshing drink.
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
- Coconut rice
Troubleshooting advice:
- If the darioles are not cooked through, bake for an additional 5-10 minutes.
- If the darioles are too dry, reduce the baking time by 5 minutes.
Food safety advice:
- Be sure to use fresh ingredients and check the expiration dates on all packaged ingredients.
- Wash your hands and all utensils and equipment before and after handling food.
Food history:
Darioles are a type of small, cylindrical mold used for baking individual portions of sweet or savory dishes. They originated in France in the 17th century and were traditionally made of ceramic or metal. Coconut and lime are popular flavors in Caribbean and Southeast Asian cuisine, and this recipe combines them for a tropical twist on a classic French dessert.
Flavor profiles:
The coconut adds a sweet, nutty flavor and a chewy texture to the darioles, while the lime adds a tangy, citrusy flavor and a bright, refreshing aroma.
Serving suggestions:
Serve the darioles as a dessert or a midday snack with a cup of hot tea or coffee. They also make a great addition to a brunch or afternoon tea spread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A