Best 4 Coconut Titiyas Recipes
Looking for a sweet treat to satisfy your cravings? Look no further than coconut titiyas! These delightful Sri Lankan coconut balls are a popular confection, often served at festive occasions and loved by people of all ages. Made with a combination of fresh coconut, roasted rice flour, and jaggery (unrefined cane sugar), coconut titiyas have a unique texture and a delicious flavor that will transport you to the tropical paradise of Sri Lanka.
In this article, you'll find not one but two irresistible coconut titiya recipes. The first recipe introduces the classic coconut titiya, a traditional treat made with freshly grated coconut, roasted rice flour, and jaggery. The second recipe offers a modern twist on the classic, using desiccated coconut and condensed milk for a creamy and rich flavor. Both recipes are easy to follow and require minimal ingredients, making them perfect for home cooks of all skill levels. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create these delectable coconut titiyas!
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
Categories Flatbreads
Time 40m
Number Of Ingredients 4
Steps:
- 1. 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.
- 2. Separated it into balls depending on the size you want. Get your rolling pin and flatten it. (sprinkle flour on surface to flatten dough)
- 3. 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)
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
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.
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.
Tips:
- Choose tender coconut. A mature coconut will have a thicker shell, less water, and a harder, less flavorful flesh.
- Use a sharp knife or a saw to cut the coconut in half. Be careful not to cut yourself.
- Scoop out the coconut water and set it aside. You can drink it as it is or use it in other recipes.
- Grate the coconut flesh using a food processor or a grater. If using a grater, be careful not to grate your fingers.
- Add the grated coconut to a pan with the sugar and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the coconut is tender and the sauce has thickened.
- Serve the titiyas warm or cold. You can garnish it with grated coconut, chopped nuts, or fruit.
Conclusion:
Coconut titiyas is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a snack, a dessert, or a main course, this sweet and savory dish is sure to please everyone.
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