Best 4 Citrus Pomegranate And Honey With Toasted Coconut Recipes
Escape on a culinary adventure with a recipe that combines the vibrant flavors of citrus, pomegranate, and honey, elegantly complemented by toasted coconut. This enticing dish is a symphony of sweet, tangy, and exotic flavors, sure to tantalize your taste buds and transport you to a world of culinary delight. Get ready to embark on a journey of culinary exploration, as we unveil the best recipe for cooking "Citrus Pomegranate and Honey with Toasted Coconut."
Here are our top 4 tried and tested recipes!
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
CITRUS, POMEGRANATE, AND HONEY WITH TOASTED COCONUT
An invigorating morning meal, this zingy fruit salad gets unexpected texture (and a tropical touch) from coconut.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Arrange citrus slices and pomegranate seeds on a platter. Sprinkle with coconut and drizzle with honey.
Nutrition Facts : Calories 110 g, Fat 2 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 3 g
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
SPRING MIX SALAD WITH POMEGRANATE, HONEY DRESSING AND TOASTED P
This is a pretty recipe. The pomegranate is a beautiful tropical fruit with seeds that are crunchy and help give texture to the whole salad experience. You can change the dressing to your liking, but make sure you use a ratio of 1:3 acid to fat.
Provided by chef ashish damle
Categories Lactose Free
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
- Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
- Whirl until smooth.
- Place in refrigerator until needed.
- Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.
Nutrition Facts : Calories 170.9, Fat 15.4, SaturatedFat 2.1, Sodium 22.6, Carbohydrate 8.1, Fiber 1.1, Sugar 6.2, Protein 1.3
Tips:
Choose Ripe Pomegranates:
Look for pomegranates that are plump, heavy for their size, and have a deep red color. Avoid pomegranates with cracks or bruises.
Zest the Orange Properly:
Use a Microplane or a fine grater to zest the orange. Avoid grating the white pith, as it can impart a bitter taste.
Toast the Coconut Flakes Evenly:
Keep an eye on the coconut flakes while toasting them in a skillet. Stir them frequently to ensure even browning and prevent burning.
Use Fresh Citrus Juice:
Fresh citrus juice adds a vibrant flavor to the dressing. Use a citrus juicer or simply squeeze the juice from the oranges and lemons.
Adjust the Honey According to Taste:
The amount of honey can be adjusted to suit your taste preference. Start with a small amount and add more if desired.
Conclusion:
A Refreshing and Vibrant Salad:
The Citrus, Pomegranate, and Honey Salad with Toasted Coconut is a delightful blend of flavors and textures. The sweet citrus segments, tart pomegranate arils, and crunchy toasted coconut combine perfectly with the honey-lime dressing.
Versatile and Adaptable:
This salad is versatile and can be adapted to suit your preferences. You can add other ingredients such as avocado, bell peppers, or nuts. The dressing can also be used as a marinade for chicken or fish.
Perfect for Summer Gatherings:
This salad is perfect for summer gatherings, potlucks, or picnics. It's a refreshing and healthy dish that everyone will enjoy.
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