Best 3 Ginger Coconut Slice Recipes
Indulge in the tantalizing flavors of a classic Australian treat – the Ginger Coconut Slice. This delectable slice marries the zesty kick of ginger with the sweet creaminess of coconut, creating a symphony of flavors that will tantalize your taste buds. Prepared with a combination of simple pantry staples and a touch of culinary magic, this slice is sure to become a favorite in your baking repertoire. We offer three irresistible variations of the Ginger Coconut Slice: the Traditional Ginger Coconut Slice, a timeless classic that embodies the perfect balance of ginger and coconut; the Chewy Ginger Coconut Slice, a chewy and gooey delight with a delightful textural contrast; and the Gluten-Free Ginger Coconut Slice, a delectable option for those with gluten sensitivities, showcasing that美味しさは妥協しない. Whichever variation you choose, prepare to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GINGER SLICE
This Ginger Slice is healthy and simple to make . The base is chewy and soft, with a silky smooth velvet ginger top, infused with notes of vanilla, coconut and honey.
Provided by Kim
Categories Dessert
Time 3h15m
Number Of Ingredients 10
Steps:
- Add all the ingredients for the base into a food processor and blitz to combine. Depending on how powerful your food processor is this could be up to a couple of minutes. Blitz until you have a crumby biscuit like texture.
- Press into a tin lined with or foil. (this makes it easier to get out) [large metal loaf tin, measuring 26.5cm in length, and 11 cm wide (10.5 inches long by 4.5 inches wide)]
- Clean the food processor first. Place all ingredients for topping into food processor and blitz for 1 minute, or until it looks like a flaky crumbly texture. When you touch it, it will feel soft and silky. Spoon out topping onto base, spreading evenly using a dessert spoon to get into the corners of the tin. Use your fingers to firmly press down to get a smooth finish.
- Cover with plastic wrap and refrigerate for 3 hours before serving. Cut into 12 even slices with a sharp knife. For best results, clean knife in between cuts. Store in the fridge in an air tight container for upto 7 days.
Nutrition Facts : Calories 360 kcal, Fat 22 g, SaturatedFat 13 g, Carbohydrate 37 g, Fiber 3 g, Sugar 18 g, Protein 4 g, ServingSize 1 serving
GINGER COCONUT SLICE
Make and share this Ginger Coconut Slice recipe from Food.com.
Provided by dale7793
Categories Bar Cookie
Time 45m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 19cm x 29cm slice pan.
- Line base with baking paper.
- Melt the butter and golden syrup in a small pan (or very carefully in the microwave on a low setting, stir well to combine).
- Combine the sifted flour, ground ginger, chopped ginger, sugar, coconut and egg in a large bowl.
- Pour in the melted butter and syrup mixture.
- Stir well to combine and press into the prepared pan.
- Cook in a 180 degree C oven, about 15 minutes, or until light brown.
- Stand for 5 minutes to firm, then turn out onto a wire rack to finish cooling.
- ICING: Sift the icing sugar mixture into a bowl.
- Add the butter, lemon rind and juice.
- Add enough hot water to make it a spreadable consistency.
- Spread icing over cooled slice.
- When icing has set, cut into squares.
SPICY GINGER AND COCONUT EDAMAME DIP
The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Tips:
- To achieve a perfectly golden crust, ensure your oven temperature is accurate. Use an oven thermometer to verify its accuracy. - For a crisp and crumbly base, make sure to chill the dough for at least 30 minutes before baking. - When rolling out the dough, use a light touch to prevent it from becoming tough. - To prevent the filling from seeping into the crust, brush the base with melted butter or egg wash before pouring in the filling. - For a gooey and moist filling, use fresh, young coconut. If using dried coconut, soak it in warm water for about 10 minutes before using. - To enhance the flavor of the filling, add a pinch of salt and a squeeze of lemon juice. - Keep an eye on the baking time to prevent overbaking, which can result in a dry and crumbly slice.Conclusion:
Ginger coconut slice is a delightful treat that combines the warmth of ginger with the tropical flavors of coconut. With its crispy crust, gooey filling, and perfect balance of flavors, it's sure to be a hit at any gathering. Whether you're a seasoned baker or a novice, this recipe provides clear and detailed instructions to guide you in creating this delicious dessert. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the goodness of ginger coconut slice. Happy baking!
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