The Coconut Team consists of Malcolm and Steve, who live in Shenzhen, China. They wanted to create an opportunity for creative designers to use their creativity to change the world.
I have done self-saucing puddings where the pudding rose to the top and the sauce lurks beneath like a chocolate pool, but I have never seen a tart that works the same way.
This coconut tart is made with all the ingredients mixed together and they magically separate while in the oven. I always thought baking was all magic, but now it has been proven.
You can find the recipe for this impossible coconut tart on The Family Kitchen
The snowballs that I know are rolled in coloured pink coconut, but these are smaller and covered in pink icing sugar, and flavoured with lemonade flavouring. Despite the difference to the snowballs I know, these pink lemonade snowballs still look divine. The recipe, through The TomKat Studio, is easy to follow, with the results looking like they are worth the extra bit of effort.
I’m always on the look out for cookies and cakes to look at, I love the idea of making my own candy bars, and I’d probably grow by twenty sizes if I had all the ingredients all the time. I have most of the ingredients for the next recipe, Coconut Balls (truffles), a combination of condensed milk, dessicated or grated coconut under a dark chocolate shell. All I need to do is get the chocolate and I’m ready to be descend into chocolate induced incoherency. I found the recipe from Flagrante Delicia, Portuguese chef Leonor de Sousa Bastos’ blog with some of the most amazing pictures of food I have ever seen. It’s enough to make you drool.