from my orchid kitchen

These puddings are very easy to make and only with 4 simple and affordable ingredients, which will delight those who love oranges

The amounts shown serve as a base and yield 4 small puddings, so all you need is to calculate the equivalences for the quantity of orange juice you want to use.

The ingredients

• Oranges - in the original recipe and other similar ones, only orange juice is used, and no zest is added. I also tried it without the orange zest and the puddings are equally tasty, but the presence of a bit of zest makes the difference (I say a bit because the amounts of the remaining ingredients are not much and then the flavor would be too intense).
• Sugar - the amount needed will depend on the orange's natural sweetness and your own personal taste. Do not give in to temptation to add too much sugar if the juice is too acidic, as it improves a little but never completely neutralizes the acidity.
• Cornstarch - is the agent that will give consistency to the pudding, cooked in orange juice.
• Shredded coconut - this ingredient won't only improve these puddings presentation, but also in terms of flavor as it has a natural sweetness that complements that of the orange.

How to make

• After washing the orange peel thoroughly, remove a little zest from one of them (about 1 coffee spoon).
• Then, squeeze the juice from the oranges and measure it (generally, 1 medium orange will yield about 100ml of juice), and calculate the necessary quantities according to the basic recipe described above.
• If you don't have the exact amount of juice, add a bit of water.
• In a not too large pot or saucepan, place the orange juice and zest together with the sugar and cornstarch.
• Stir well with a whisk until the cornstarch and sugar are well dissolved.
• Bring to low heat, and stirring constantly, letting it thicken.
• Divide the cream into bowls or molds (I used 4 small cupcake molds), but you can also choose to pour it into a larger mold to serve as a single pudding.
• Place them in the fridge for at least 2 hours (I left them overnight).
• Put some shredded coconut on a plate.
• Remove them from the molds and pass one by one through the shredded coconut, and serve.

 Orange juice and coconut puddings recipe

Ingredients

200ml of orange juice (approx. 2 oranges)
1 spoon (coffee) of orange zest (optional)
1 to 2 tablespoons of sugar
25 gr of cornstarch
Shredded coconut (for sprinkling)

1. Scrape a little orange zest, and squeeze out the juice.
2. Place the juice in a saucepan and add the zest, sugar, and cornstarch.
3. Bring to the heat, stirring constantly until it thickens.
4. Divide the cream into bowls or molds.
5. Refrigerate for about 2 hours.
6. After well solidified, remove from molds and pass through shredded coconut.

This fresh dessert is very simple to prepare and uses of one of the most well-known tropical fruits - passion fruit, which is included not only as a topping but also in the filling of this cheesecake slice.

Whenever I can find passion fruit at cheaper prices, I let it ripen and then freeze the pulp to be able to use it in future recipes like this.

We all know the concept of cheesecake, and that there are two different types: those cooked in the oven, and those that use gelatin or another type of thickener and aren't baked.

However, there are also variations such as "cheesecakes in a jar" or the so-called "cheesecake slices", that are no more than cheesecakes but with less filling (and so faster to cook), often made in square or rectangular trays and cut into squares.

I decided to prepare this version of mine in a round shape, and as you can see in the photos, by including the pulp in the cream filling, it becomes slightly more creamy, but its structure is not affected because it is not as tall as a regular cheesecake.

The ingredients

The base requires the following ingredients:

• Egg - to connect all elements.
• Milk - when adding milk (which can be of any type - I used almond milk) the texture of the dough will be softer.
• Flour - here I used a mix of 2 flours - white wheat + wholemeal, but you can use only white wheat flour or replace whole flour for spelt or oat flour.
• Sugar - it's a small quantity just to slightly sweeten the base; I used white sugar but brown or coconut sugar can be used (but it will change a bit the color of the base).
• Oil - since one of the ingredients here is desiccated coconut, coconut oil was used, but any other vegetable oil or even extra virgin olive oil can be an alternative.
• Coconut - a small portion of desiccated grated coconut is added to this base pasta because it complements the tropical flavor of the passion fruit, but without being too intense.
• Vanilla - it is optional, but it's an ingredient that goes into almost all sweet recipes.

Only 4 ingredients are needed for the filling:

• Passion fruit - is the main ingredient of this cheesecake, and is used both in the filling cream and in the topping. You can also make this with canned passion fruit, and you can omit the seeds by straining the pulp.
• Cream cheese - this cream cheese is of the Philadelphia® type, but I prefer to use other brands without carrageenan (E407) and other additives.
• Sugar - this cheesecake is not very sweet, but this amount is enough to counteract the acidity of the fruit.
• Eggs - these give firmness to the filling and unite all the other ingredients.

How to make

• Start by preparing the base, beating the egg with the vanilla, and then add the oil and milk.
• Gradually, the sugar is dissolved and the grated coconut is wrapped and finally the flours.
• Grease a removable ring pan (20cm) and line the bottom with parchment paper.
• Spread the base preparation, smoothing it with the help of a spoon or spatula.
• Bake at 180ºC to bake for about 20 minutes.
• While the base is cooking, cut the passion fruit in half and remove the pulp for a bowl.
• The pulp of 2 passion fruits is reserved.
• The filling is prepared, in which the cream cheese is beaten with the sugar.
• Then the eggs are added, one by one, and finally the passion fruit pulp is mixed.
• Remove the pan from the oven and pour the mixture over the base.
• Put it back in the oven, reducing the temperature to 160ºC, allowing it to cook for 25 to 30 minutes.
• After that time, remove from the oven and spread the pulp of 2 passion fruits that had been reserved on top (as it is still hot, the filling will absorb the juice and the seeds will decorate the top of the cheesecake).
• Allow to cool to room temperature and then place in the refrigerator (where the filling gains consistency) until serving time.
• Anyone who wants can add even more passion fruit pulp as a topping if they wish so.

Passionfruit cheesecake slice recipe

Ingredients

Base
50 gr of all-purpose flour
20 gr of wholemeal flour
1 small egg
2 tablespoons of oil
40 gr of sugar
30 ml of milk
10 gr grated desiccated coconut
1/2 teaspoon vanilla

Filling
250 gr of cream cheese
140 gr of sugar
2 eggs
6 passion fruits (approx. 125ml)
1 to 2 passion fruits to decorate

1. Mix all the liquid ingredients in the base.
2. Apart, mix all the dry ingredients of the base.
3. Wrap the dry mixture well in the liquid mixture.
4. Line and grease a removable bottom pan (used 20cm diameter) with parchment paper.
5. Pour the base mixture into the pan and bake at 180ºC for about 20 minutes.
6. Meanwhile, beat the cream cheese well with the sugar and add the eggs, one by one.
7. Finally, the passion fruit pulp is wrapped in the cream.
8. After the base comes out of the oven, the cream filling is poured over it.
9. Put it back in the oven at 160ºC, cooking for 25 to 30 minutes.
10. Remove from the oven and while hot, spread the remaining passion fruit pulp on top.
11. Allow to cool and store in the refrigerator until serving.

Ingredients for these coconut cookies

Coconut flour vs shredded coconut

How to make

Coconut flour soft cookies Recipe

1. Beat butter with sugar until it becomes creamy.
2. Add the eggs one by one.
3. Add the milk and vanilla.
4. In a bowl, mix flour, baking powder and salt.
5. Gradually wrap the flour mixture in the egg, butter and sugar preparation.
6. Using your hands, form small balls of dough, and then flatten them into a circular shape.
7. Place them on a tray, and bake at 190ºC for 8 to 10 minutes, or until they begin to brown in the edges.