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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:29%

Spoonacular Score: 29%

 

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 works really well 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. One wine you could try is Domaine Carneros Brut. It has 4.7 out of 5 stars and a bottle costs about 27 dollars.

Domaine Carneros Brut

Vintage dated each year, the Domaine Carneros Brut Cuvée represents the best of Carneros pinot noir and chardonnay made into a classic sparkling wine. The appellation is 100% Carneros. The Brut was aged in the bottle for three years before release. It will continue to develop further depth and complexity as it ages. This cuvée has aromas of meadow flowers, pears and citrus peel enhanced with notes of toast, vanilla and spice. The wine is elegantly structured, rich, round and flavorful with the long creamy finish that is the hallmark of Domaine Carneros wines. Lovely served with double or triple cream cheeses, it also matches especially well with oysters, shellfish, fish, poultry, Asian and California cuisine.

» 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 dessicated coconut
dessicated 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 dessicated coconut
1 cup
dessicated 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

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 dessicated coconut
½ cups coconut milk
½ cups condensed milk
1 tablespoon cornstarch
1 egg
1 stick unsalted butter
1 teaspoon vanilla
Price
$0.33
$0.03
$0.18
$0.69
$0.83
$0.03
$0.24
$0.97
$0.31
$3.62

Nutritional Information

Quickview
282 Calories
4g Protein
16g Total Fat
29g Carbs
1% Health Score
Limit These
Calories
282k
14%

Fat
16g
25%

  Saturated Fat
11g
71%

Carbohydrates
29g
10%

  Sugar
8g
10%

Cholesterol
45mg
15%

Sodium
79mg
3%

Get Enough Of These
Protein
4g
10%

Manganese
0.38mg
19%

Selenium
13µg
19%

Vitamin B1
0.22mg
15%

Folate
53µg
13%

Vitamin B2
0.21mg
13%

Phosphorus
107mg
11%

Iron
1mg
11%

Calcium
82mg
8%

Vitamin B3
1mg
8%

Vitamin A
347IU
7%

Fiber
1g
6%

Copper
0.11mg
5%

Magnesium
18mg
5%

Potassium
146mg
4%

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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