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For Coconut Crumble

  • BEST FOODS Butter Flavoured Margarine 1 kg 37.5 g
  • Coconut Oil 5.0 g
  • Dried shredded coconut 20.0 g
  • All-purpose Flour 75.0 g
  • Sugar 37.5 g

For Coconut Brownie

  • BEST FOODS Butter Flavoured Margarine 1 kg 250.0 g
  • Coconut Oil 50.0 g
  • Dark Chocolate 58% 200.0 g
  • Cocoa Powder 15.0 g
  • All-purpose Flour 160.0 g
  • Vanilla Essence 5.0 g
  • Sugar 250.0 g
  • Egg 4.0 egg

For Coconut Caramel Tile

  • Sugar 100.0 g
  • Water 30.0 g
  • Desiccated Coconut 20.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 20.5 g
  1. For Coconut Crumble

    • Preheat the oven to 170C
    • Prepare the tray. Grease and line with parchment paper
    • Mix all the ingredients together. Mix them until combined
    • After well combined, set aside
  2. For Coconut Brownie

    • Melt dark chocolate and Best Foods Butter Flavoured Margarine and set aside
    • Mix egg, sugar, vanilla essence and coconut oil with wire whisk until well combined
    • Sieve flour, Best Foods Baking Powder Double Acting Formula and cocoa powder together
    • Pour melted dark chocolate and margarine into an egg mixture then mix together
    • Gradually add flour and stir until combined before fill in the tray
    • Sprinkle prepared coconut crumbles all over the brownie
    • Bake in the oven for 20-25 minutes
  3. For Coconut Caramel Tile

    • Caramelize the sugar and water then add Best Foods Butter Flavoured Margarine and stir
    • Put in desiccated coconut and stir swiftly
    • Pour the mixture on parshment paper. Spread it thinly and evenly
    • Let it cool and store in a covered container
    • Serve the brownie with coconut, coconut ice cream and Coconut Caramel Tuile