How to make Coconut Brownie with Ice cream -
Desiccated coconut added to the brownie batter, baked and served with hazelnut ice cream.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Desiccated Coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा), Castor Sugar
Cuisine : Fusion
Course : Desserts
For more recipes related to Coconut Brownie with Ice cream checkout Coconut Cheesecake, Cake Bites, DONUTS, Coconut Carrot Cake . You can also find more Desserts recipes like Paan Milkshake Mango Sandesh Sabudana Kheer Coffee And Prune Cake
Coconut Brownie with Ice cream Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Coconut Brownie with Ice cream Recipe
Desiccated Coconut 100 grams
Castor Sugar 4
Cocoa powder 100 grams
Butter 250 grams + for greasing
Castor sugar 500 grams
Refined flour (maida) 100 grams + for dusting
Baking powder 1 teaspoon
Hazelnut ice cream sticks for serving 4
Method
Step 1
Preheat oven to 180º C. Grease a cake tin with oil and dust with refined flour.
Step 2
Heat butter in a non-stick pan, add sugar and stir till both melt. Add cocoa powder and mix well. Switch off the heat and transfer into a bowl and cool down to room temperature.
Step 3
Break eggs in a bowl and beat with an electric beater till frothy.
Step 4
Add coconut to the chocolate mixture and mix well.
Step 5
Sieve refined flour and baking powder into the coconut-chocolate mixture and mix well. Add eggs and mix well.
Step 6
Pour this mixture into the cake tin. Place the tin in the preheated oven and bake for 45-50 minutes.
Step 7
Remove the brownie from the tin, cut into square pieces and arrange on a serving plate. Serve with hazelnut ice cream sticks.
Nutrition Info
Calories : 3404 Kcal
Carbohydrates : 64.1 gm
Protein : 645.8 gm
Fat : 86.2 gm
Other : Vitamin B12- 3.6mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
