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Introducing

WE ARE ON A COCO ROLL!

If you’re a coco-enthusiast or just craving a sweet treat, these rolls are calling your name. Sprinkle them as a topping on your dessert, or enjoy them with your coffee or tea. Also available in chocolate.

Snackattack?

Follow the flavour trail for snacksperation

Cocomisu

400 ml Amaizin coconut whipping cream
2 bags of Amaizin coco crispy rolls chocolate
2 organic eggs
50 grams of white caster sugar
10 grams of dark chocolate
1 espresso
1 tablespoon of desiccated coconut

Ensure the coconut whipping cream has been refrigerated overnight.
Break the eggs and separate the whites from the yolks. In a mixing bowl, whisk the egg yolks with the sugar until they are light and fluffy. In another clean bowl, whisk the egg whites until stiff peaks form.
Place the coconut whipping cream in another bowl and blend it well. Gently fold in the whipped egg whites and yolks with a spatula, combining carefully to maintain the airy texture.
Now, begin assembling the tiramisu. Create layers of the coconut mixture and Coco Crispy Rolls Chocolate. First, dip the cookies into the espresso and arrange half of the coco crispy rolls on the bottom of a dish. Spread half of the coconut mixture over the cookies. Cover with the remaining crispy rolls, also dipped in the remaining espresso. Top the cocomisu with the rest of the coconut mixture. Keep a few cookies aside for garnish.
Refrigerate the cocomisu for at least two hours to allow it to set completely. Remove from the refrigerator 15 minutes before serving. Grate the dark chocolate over the cocomisu. Garnish with the desiccated coconut and some additional coco crispy rolls choco.

Vegan Coconut balls

200 ml Amaizin coconut milk
125 grams of plant-based butter (at room temperature)
50 grams of desiccated coconut
75 grams of granulated sugar
1 vanilla pod
3 grams of agar agar
Pinch of salt

Ingredients for finishing

½ bag of Amaizin Coco Crispy Rolls Original
1 tablespoon of desiccated coconut

Cut the vanilla pod lengthwise and scrape out the seeds. Place both the pod and the seeds into a small saucepan along with the coconut milk, granulated sugar, and salt. Let the mixture infuse over low heat for 15 minutes, stirring until the sugar is dissolved. Then, allow it to cool to room temperature.
Remove the vanilla pod from the saucepan. Whip the plant-based butter until fluffy using a whisk attachment on a mixer. Gradually add the coconut mixture, continuing to beat until well combined.
Put the agar agar into a small saucepan and add 80 ml of water. Mix and bring to a simmer over low heat for one minute. Allow it to cool slightly, then gradually add it to the coconut mixture, stirring gently. Fold in the desiccated coconut. Refrigerate the coconut mixture for at least two hours to set
Remove the mixture from the refrigerator. Line a tray with parchment paper. Shape the coconut mixture into small balls and place them on the lined tray. Return the tray with the coconut truffles to the refrigerator for at least two more hours to firm up further.
Take the vegan coconut truffles out of the refrigerator 15 minutes before serving to bring them to room temperature. Grind the coco crispy rolls original finely in a food processor and place them in a shallow dish. Reserve a few whole cookies for garnish.
Roll the vegan coconut truffles in the finely ground Coco Crispy Rolls Original until they are completely coated in cookie crumbs. Coarsely chop the reserved coco crispy rolls original. Arrange them on a platter and garnish with the desiccated coconut and coarsely chopped cookies. Store the coconut truffles in an airtight container. They will keep for about one week.

Cambodian curry

2 tsp. laos powder
2 tsp turmeric
4 fresh lemongrass stalks, chopped
6 chopped shallots
½ lime peel
½ tsp star anise powder
4 garlic cloves, finely chopped
2 chillies, seedless, finely chopped
800 ml Amaizin full fat coconut milk
2 tsp soy sauce
1 tsp trassi (shrimp paste)
400 g soy chuncks
2 peeled and diced potatoes
1 tbsp palm sugar or brown sugar
1 tbsp curry
1 chopped onion
100 g green beans
sea salt

Mix the laos, turmeric, lemongrass, shallots, lime zest, star anise and garlic in a mortar or food processor to make a curry paste. Chop the chilli very finely to a paste.
Bring half the coconut milk to the boil and cook until almost solid.
Add the curry paste and cook until the aroma is released. Add the chilli, soy sauce and trassi.
Mix well and add the soy chucks and potatoes.
Add the other half of the coconut milk and cook for about 5 minutes.
Add the sugar, curry, onion, beans and salt and simmer gently for another 15 minutes

Vietnamese vegetable pancakes

4 finely chopped onions
20 fresh shitake, only the cap, sliced
100 g washed bean sprouts
oil

Pancakes:

100 g rice flour
1 tsp turmeric
1 tsp sugar
8 spring onions, cut diagonally
50 ml Amaizin full cream coconut milk
2 beaten eggs
1 tsp fish sauce

Garnish:

lettuce leaves
2 mint sprigs

Dipping sauce:

1 pressed garlic clove
½ finely chopped chilli pepper
1 tsp sugar
1 tbsp lime juice
2 tbsp fish sauce

Sieve the flour and mix with the turmeric, sugar and spring onions.
Put the coconut milk, eggs and fish sauce in a bowl, stir together and gradually stir in the flour. Put in a cool place.
Heat a tablespoon of oil in the wok, cover the bottom and heat.
Stir-fry the onions until soft and keep aside.
Pour ¼ of the batter into the wok and swirl the wok around until a thin pancake forms.
Turn the heat low and place ¼ of the onions, shitake and bean sprouts in the middle of the pancake. Put a lid on the wok and cook for 3-4 minutes.
Roll up the pancake and slide onto a heated plate. Keep this warm while the other pancakes cook.
Each can roll a piece of pancake in a lettuce leaf, add some mint and dip in the sauce