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Choco Coco Loco Empanada Dessert

 
One serving costs about $0.36

$0.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Spanish,European
spoonacular Score:27%

Spoonacular Score: 27%

 

If you have roughly 45 minutes to spend in the kitchen, Choco Coco Loco Empanada Dessert might be a super lacto ovo vegetarian recipe to try. One serving contains 283 calories, 5g of protein, and 16g of fat. This recipe serves 10 and costs 36 cents per serving. 1 person has made this recipe and would make it again. It is brought to you by Foodista. It is a very affordable recipe for fans of European food. If you have egg, vanilla, ice water, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so awesome. Similar recipes are Hot Choco Loco, Coco Loco, and Choco-Loco Vegan Brownie Bites.

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage Blanc de Blancs Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups all purpose flour
all purpose flour
1 tsp
1 tsp baking powder
baking powder
1 cup
1 cup coconut
coconut
0.5 cup
0.5 cup coconut milk
coconut milk
0.5 cup
0.5 cup condensed milk
condensed milk
1 Tbsp
1 Tbsp cornstarch
cornstarch
1
1  egg
egg
0.33 cup
0.33 cup ice water
ice water
1 stick
1 stick unsalted butter
unsalted butter
1 tsp
1 tsp vanilla
vanilla
2 cups all purpose flour
2 cups
all purpose flour
1 tsp baking powder
1 tsp
baking powder
1 cup coconut
1 cup
coconut
0.5 cup coconut milk
0.5 cup
coconut milk
0.5 cup condensed milk
0.5 cup
condensed milk
1 Tbsp cornstarch
1 Tbsp
cornstarch
1  egg
1
egg
0.33 cup ice water
0.33 cup
ice water
1 stick unsalted butter
1 stick
unsalted butter
1 tsp vanilla
1 tsp
vanilla
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Equipment

baking sheet
baking sheet
rolling pin
rolling pin
oven
oven
sauce pan
sauce pan
blender
blender
knife
knife
bowl
bowl
baking sheet
baking sheet
rolling pin
rolling pin
oven
oven
sauce pan
sauce pan
blender
blender
knife
knife
bowl
bowl


Instructions

  1. For the filling: In a saucepan, mix the condensed milk and coconut milk. Let it simmer. Add the vanilla and the cornstarch mixture. Stir in the dessicated coconut. Let it cool.
  2. For the crust: Put the flour into a large bowl. Dig a hole in the mound of flour. Add butter, water, and egg blend in using your fingertips or a pastry blender until the mixture resembles coarse meal with some (roughly pea-size) butter lumps.
  3. Turn the mixture onto a lightly floured surface, then knead gently with heel of your hand to bring dough together. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until desired thickness-- I wanted mine to be a little thick. Use a saucer as a template to cut circles using a cutter or a sharp knife.
  4. Preheat oven to 400 degrees F
  5. Spoon about 1-2 teaspoons of the coconut filling and put it into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry using a fork.
  6. Brush the surface of each empanada with slightly beaten egg.. Using a fork or a sharp knife, make slits on the surface of each empanada. Arrange on a greased baking sheet and bake it for about 20 minutes or until light golden brown. Let it cool.
  7. For the ganache: Place chocolate pieces in a large bowl on a baine marie. Stir continuously. Add butter and stir again. Remove from heat. Adjust according to your preferred thickness. Allow ganache to cool before pouring over the empanadas.Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.36
Ingredient
2 cups all purpose flour
1 teaspoon baking powder
1 cup coconut
½ cups coconut milk
½ cups condensed milk
1 tablespoon cornstarch
1 egg
1 stick unsalted butter
1 teaspoon vanilla
Price
$0.33
$0.04
$0.18
$0.69
$0.83
$0.03
$0.24
$0.97
$0.31
$3.62
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Nutritional Information

Quickview
282k Calories
4g Protein
16g Total Fat
29g Carbs
2% Health Score
Limit These
Calories
282k
14%

Fat
16g
25%

  Saturated Fat
11g
71%

Carbohydrates
29g
10%

  Sugar
8g
10%

Cholesterol
45mg
15%

Sodium
31mg
1%

Get Enough Of These
Protein
4g
10%

Manganese
0.38mg
19%

Selenium
13µg
19%

Vitamin B1
0.22mg
15%

Folate
53µg
13%

Phosphorus
131mg
13%

Vitamin B2
0.21mg
13%

Iron
1mg
10%

Vitamin B3
1mg
8%

Calcium
77mg
8%

Vitamin A
347IU
7%

Fiber
1g
6%

Potassium
196mg
6%

Copper
0.11mg
5%

Magnesium
18mg
5%

Zinc
0.54mg
4%

Vitamin B5
0.35mg
3%

Vitamin E
0.37mg
2%

Vitamin B12
0.13µg
2%

Vitamin D
0.29µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need

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