How To Make Coconut Macaroons with Fresh Coconut

www.mercifulg.blogspot.com Have you tried coconut macaroons using the freshly grated coconuts? There are always alternative for fresh coconuts and those are store-bought packaged, ready-made coconut flakes but usually made with so much sugar added. I created this recipe using freshly grated coconuts, mixed with some pure cane sugar, few tablespoons of lite coconut oil and two egg whites.  Then baked for twenty minutes in 325F.  The results are just tasty, chewy, soft coconut macaroons.

Halayang Ube - How To Cook Purple Yam Jam

How To Make Ube - Halayang Ube Dessert
http://www.mercifulg.blogspot.com/ How to cook Sweet Purple Potatoes Jam or Halayang Ube or Ubi. Considered one of the top Superfood of 2010 by Dr. Oz, this vibrant purple sweet potato yam is just as delicious as it's color. With just few ingredients added, you can have the so-called Halayang Ube or Purple Yam that you can serve on any occasions. Commonly served as desserts during the Filipino town fiestas or feasts, Christmas, New Year or any occasions. Taste great if topped with ice-cream or mixed with the Halo-halo.  You may find the purple yam in your local oriental stores and usually costs more than regular sweet potatoes. Simply boil, steam, peel, grate and fry them in a pan, add the condensed milk or coconut milk, evaporated milk and granulated sugar. Stir until thickened, transfer to a pan, chill and the next day you have a mighty, tasty dessert. On this video, I mixed all the ingredients prior to cooking and it turned out as tasty, delicious dessert that I ate when I was a kid. The sweets that our sweet neighbor Ti Mel made and brought them over to our humble home every Christmas or town feasts.  I do miss her. Nothing beats a good neighbor.

Taste great also when re-heatedwith some butter using the microwave/. Great hot dessert too! Yummy.

You may use frozen and grated yam if fresh are not available.

How To Make Pitsi Pitsi - Yuca Recipe

http://mercifulg.blogspot.com/ Pichi-pichi or pitse is an easy to make Filipino dessert recipe made of cassava. Also called yuca, mogo, manioc, mandioca or plain kamoteng kahoy from my native country, the Philippines. In America, it's the source of tapioca. The dish needs very few ingredients and cooked in very short time. All you need are grated cassava, coconut milk, granulated sugar and some butter.  Fry until brown, blend with some granulated sugar and some coconut milk and once cooked, coat them with freshly grated coconut. And that's it. Serve with hot green tea and yes, you feel like you're back in the tropics. Old-fashioned dessert that my dear mother shared to me and I believe the first dish I learned to cook. Try them now.  I bought them for 99 cents a pound but maybe more in your store but am pretty sure a lot less in other countries.  It is not an expensive dessert as it seems you can share one tube into 6-8 servings. In this video, I cooked only half of the tube. I'm amazed on how pearly white these crops are. Just like gifts from heaven.

The cassava or yuca I bought for $0.99 a pound

Wash and peel.

Beautiful white yuca

Grate the cassava

Pour some coconut milk in the pan or wok and bring to simmer.

Add the grated cassava.

Once cooked or golden brown, remove from the pan and roll into freshly grated coconut.

And then serve. You may sprinkle more sugar if you desire. The sweet pitsi pitsi dessert, one of the famous street food in the Philippines and just perfect with hot tea.