Traditional recipes

Green pancakes and coconut cream

Green pancakes and coconut cream

Mix all the ingredients for the pancakes with a blender until it becomes a very liquid pancake composition. Add more water if needed.

Cover and refrigerate for 30 minutes.

Open the box of coconut milk, without shaking beforehand and drain the water. Add the coconut fat, about 1/3 cup and add to a bowl with the sour cream and low-fat yogurt. Mix with a mixer until it forms firm ridges. Add vanilla and agave syrup and mix gently.

Heat a little coconut oil in a non-stick pan over medium heat and add 1/3 cup of the pancake composition. Rotate the pan so that the entire base of the pan is covered with dough. Fry for 30 seconds, turn and leave for another 10 seconds.

Fill the pancakes with coconut cream and add the rest of the ingredients on top.

Sophia cocoa and coconut flavored cream

Sophia wafer with cocoa and intensely flavored coconut cream incorporates the best ingredients in an ideal dessert. Do not refuse such a perfect snack between meals.


Old, flour wheat, non-hydrogenated vegetable fat (palm), low-fat cocoa powder (3.5%), corn starch, skimmed milk powder, whey powder, emulsifier (lecithin from soy), loosening agents (baking soda, ammonium baking soda), salt, coconut flavor (0.1%).

Information for distributors

Tecsa delivers products of sublime taste in different quantities for wholesale orders.

Product type Amount UM / Bax Low / Pallet Low / Strat Layer / Pallet
Sophia cocoa and coconut flavored cream 100 gr 24 pcs 150 15 10

Nutritional values

Per 100 grams
Energetic value2184 kj / 523 kcal
fats29.13 g
Of which saturated fatty acids19.92 g
Carbohydrates56.93 g
Of which sugars31.38 g
proteins5.94 g
Salt0.40 g

* Reference consumption of an ordinary adult (2000 kcal / day)

About us

We founded Tecsa in 1997 with the vision of a factory of sublime tastes. Imagination led us to invent and produce the most delicious recipes for sweet and savory desserts.

Cake with coconut cream and chocolate

For our personal pampering I rarely make cakes, but even when I do I make sure it is something special.
Some time ago I saw a picture of a zebra cake on the internet. It was a classic cake but it looked very nice.
And immediately there was a click in my mind of a combination that would work very well.

The combination of flavors and the finesse of the creams came out of the dream, even if in terms of appearance I didn't manage to make it look like a zebra.
But don't worry, I know what I didn't do well, and next time it will definitely come out perfectly.

60 gr almonds
20 gr coconut flakes
90 gr dates
1 lg melted cocoa butter
1 Lg cocoa

Grind the almonds in the S-shaped robot as small as you want, then add the rest of the ingredients until a sticky dough is formed.
It is shaped evenly in the shape of a cake.

I used a 16 cm cake form.

For the creams, I hydrated 300 g of cashews for 4 hours (they increase their volume) and then I divided them as follows:

Chocolate cream:

250 gr cashews
1 cup and a half water
3-4 tablespoons cocoa (to taste)
2-3 tablespoons honey (to taste)
4 tablespoons melted cocoa butter

Put the cashews in a blender together with a cup of water. It is processed, and then the other half cup of water is added.
We don't want the cream to be too soft. After obtaining a fine cream we can add the rest of the ingredients until well incorporated.

Coconut cream:

200 g cashews
1 cup water
1 can of 400 ml coconut milk (I used from Rapunzel with a content of 67% coconut pulp)
2-3 tablespoons honey (to taste)
5 tablespoons melted cocoa butter

Usually for cakes that use coconut cream, coconut flakes for a more intense flavor. But thanks to them the cream does not come out very fine. That's why I thought of using coconut milk.
So put the cashew in a blender together with 3/4 of a cup of water. We process and then add the coconut milk. Attention !, only milk, no canned water. We process again, and if we still need water we can add the rest left in the cup.
Then add the rest of the ingredients and blend until well incorporated.

For me, the coconut cream was softer than the chocolate one and that's why my stripes didn't go well.
So try to be about the same consistency.

Salted keto biscuits from almond flour

I was even told that they are better than the classic ones. Dishes & rsaquo Gourmet desserts. I used basic ingredients and my favorite gluten-free flour mix from Dr. What do you do when you've prepared everything for pancakes and find that you don't have enough flour? This time I opted for… almonds. Discover three healthy pancake recipes. Users also like these ideas. Pin, Share and Try this Full Body. Ingredients 3 cups whole oat gluten free% cup of coconut. Robynne Chutkan & # 8211 Medical Keto Pancake Cake, Dairy Free - Window Open WindowOpen. Prepare the cream: mix the peanut butter with the coconut milk and erythritol.

Today I have fluffy keto and low carb pancakes for you with coconut flour. Add coconut milk and almond milk (that's how I used it) or soy and. Do the same until you finish the composition of the pancakes.


My mom makes the best pancakes. Surely you have heard this line before, but I will say it too because I believe and always say that. Of all the pancakes I've eaten so far, I haven't found any as good as my mother's.

I'm not a big fan of pancakes, I never order at the restaurant and I never take pancakes from street food caravans (except with very small exceptions, when they are really special). However, when my mother comes to us, I always ask her to make us pancakes, because I can't feel like it anymore. They come out extremely tender, fine, elastic and actually melt in your mouth. I made my mother's recipe several times, but they didn't come out like hers. Only recently did I find out the secret: my mother greased the tray in which she fried them with a little oil before each pancake. This makes them softer and more elastic.

I leave below the recipe for my mother's pancakes, which she usually makes with mineral water. Sometimes he makes them with whey instead of water and they come out delicious and so (slightly sour), but he never makes them with milk because they harden quickly.

  • 200 g cream cheese (Philadephia type)
  • 100 g roasted and peeled almonds (or hazelnuts, walnuts)
  • 100 g old powder
  • 80 g coconut flakes (plus another 30-40 g for decoration)
  • a vanilla pod (vanilla extract or sugar)

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In a pan, with very little olive oil, cook the onion, leaving it on the fire until it softens slightly. In another bowl, boil the beans in coconut milk for 3-4 minutes. Place the onion, beans and coconut milk in a blender, then mix well until you get a smooth and fine puree. Over it, add the avocado puree and mix everything again, so that the flavors combine perfectly.

You can serve bean cream and coconut milk spread on a slice of toast, for breakfast, or as a main dish, for lunch or dinner!

Green pancakes and coconut cream - Recipes

Puff pastry with Coconut Cream

Puff pastry sheet (from the store)

2 tablespoons food starch

Blueberries (for garnish and for some cream)

The dough sheet is cut into 10 cm squares and different shapes are made (bend the corners or make a kind of boat or basket and to make the dough shapes make a ball of aluminum foil on which you put a sheet of dough) . Put in the oven at 180 degrees for about 30 minutes. For the cream, put the milk in a small saucepan when heated and add the coconut flakes, mix the starch with a little water and pour over the heated milk and mix continuously until the composition thickens. Leave the cream to cool and divide it in two, and in one put a few well-crushed blueberry seeds (like puree) and mix well until the ingredients are well incorporated. Put the two crème in a Pos (put the cranberry cream on one side and the white coconut cream on the other side of the Pos) and spread the cream on the baked dough forms. At the end, garnish with fruit and serve.

What is coconut cream and what can it be used in the kitchen?

Coconut cream is a product made from coconut milk, which you can already find in specialty herbal and dietary stores or prepare it yourself, as mentioned in this recipe.

For its preparation, in fact, you only need very cold coconut milk and beat it well until it is assembled (in short).

You will see that its texture and consistency are quite similar to that of traditional cream. So coconut cream can be used in the same way you should use the traditional one. For example, it is ideal for cakes and sweets, both to fill them and to use them outdoors as a cover.

It can also be used as an accompaniment to fruit desserts. And if you don't sweeten it, it's ideal for creams, pastries and rice.

Separate the egg whites from the yolks. Whisk the egg whites, then add the sugar one at a time and mix until it melts. Then add the yolks, oil, flour and baking powder.
We put the top in a smaller tray, in which we put baking paper and put it in the oven for 30 minutes.

Boil the milk with 100 g of coconut, then strain it.
Mix 100 ml of milk with sugar, cocoa and corn starch. Put the rest of the pte, 570 ml in a saucepan, add the chocolate with the coconut cream that we break into pieces and heat over low heat until it boils. Then add the starch mixture and stir continuously until the cream thickens. After it has thickened, add the coconut in the cream and let it cool.
Mix the butter at room temperature with the powdered sugar, then add the milk cream in turn.
We cut the top into 2 or 3 (as many as we can). I cut it in 2, fill the cake with sour cream.

Melt the chocolate together with the bain marie oil, then spread it quickly over the cake. I decorated the cake with white chocolate with coconut, with a little cream that I left and coconut.
Put the cake in the fridge.

This cake recipe was proposed by:

Keep the cream and coconut cake in the fridge until ready to serve.

Video: Pandan Coconut Green Pancakes - Southeast Asian inspired American Breakfast Vegan (January 2022).