Best 4 Coconut Titiyas Recipes
Welcome to the culinary world of coconut titiyas, a delightful treat originating from the tropical havens of Sri Lanka. These crispy, golden-brown delicacies, also known as coconut rotis, are a true delight for those who cherish the harmonious blend of crunchy and chewy textures. As you embark on this culinary journey, we present an array of enticing recipes that will guide you in creating these delectable wonders in the comfort of your kitchen. Let's unravel the secrets of crafting perfect coconut titiyas, exploring the nuances of ingredients, techniques, and the art of achieving that irresistible combination of flavors and textures.
Here are our top 4 tried and tested recipes!
COCONUT "TITIYAS"
This is an island style totillas, we called it, "Titiyas". This dish may be substituted for bread or rice and may be eaten as a meal with meat, chicken or fish.
Provided by Connie "Kiyu" Guerrero @conchik
Categories Flatbreads
Number Of Ingredients 4
Steps:
- Combine all ingredients to make the dough. Gradually, add coconut milk little at a time, until your mix is separated in tiny crumbs. (add only enough c.milk to form into a dough and not sticky to your fingers.
- Separated it into balls depending on the size you want. Get your rolling pin and flatten it. (sprinkle flour on surface to flatten dough)
- Cook it on a non-stick teflon pan at medium heat until it turns a little brown. Flip and cook the other side. (if bubble, punch with fork to let air out)
FLOUR TITIYAS
A flat bread from Guam, (pronounced ti-tee-dzas). Canned unsweetened coconut milk can be used instead of whole milk. Serve with kelaguen. (recipe #458004)
Provided by Outta Here
Categories Breads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and sugar in a large bowl. Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed. You don't want it too sticky).
- Separate dough into balls depending on the size you want.
- Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick). These won't be perfectly round. Prick several times with a fork.
- Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes). Flip it over and cook about a minute more.
- Repeat with remaining dough.
- Slice each one into quarters, or leave whole if desired.
TATIZAS (CHAMORRO SNACK)
This is a really yummy snack. It looks like a thick tortilla but has a sweet subtle coconut flavor. I got the recipe from my Chamorro mother-in-law. They're great with a little bit of butter! I usually make them at the beginning of the week and make one each day to share with the family.
Provided by Lil Monkey
Categories Breads
Time 10m
Yield 6-8 Tatizas, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together flour, sugar, and baking powder.
- Mix in shortening with a fork.
- Add coconut milk and mix well using your hands.
- If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
- From the big ball of dough make 6-8 mini dough balls.
- Roll out dough ball on a floured board until thin.
- Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
- Use a fork to poke out any air bubbles.
- Brown on both sides.
- Refrigerate any left over dough in ziplock bag for 1 week.
COCONUT CRUSTED TILAPIA
Steps:
- Preheat oven to 400 degrees
- Place foil on a baking sheet and spray with non-stick spray.
- Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
- Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)
Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg
Tips:
- Select the right coconut: Choose mature coconuts with a brown husk and plenty of coconut water. Avoid coconuts with cracks or blemishes.
- Prepare the coconut: Use a sharp knife or machete to remove the husk. Then, use a hammer or mallet to crack open the coconut. Pour out the coconut water and scoop out the coconut meat.
- Grate the coconut: Use a box grater or food processor to grate the coconut meat. You can grate it coarsely or finely, depending on your preference.
- Toast the coconut: Toasting the coconut adds a nutty flavor and aroma. Spread the grated coconut on a baking sheet and bake at 350°F for 10-15 minutes, or until golden brown.
- Use coconut in a variety of dishes: Coconut can be used in a variety of sweet and savory dishes. It can be added to smoothies, curries, soups, stews, and baked goods.
Conclusion:
Coconut is a versatile and delicious ingredient that can be used in a variety of dishes. Its sweet and nutty flavor makes it a popular addition to both sweet and savory dishes. Whether you're looking for a healthy snack or a flavorful ingredient for your next meal, coconut is a great option. Experiment with different recipes and discover all the ways you can enjoy this tropical fruit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
