Gastronomixs

Peanut, coconut and curry crunch

Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Peanut, coconut and curry crunch

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Ingredients

100

g

peanuts (unsalted)

30

g

grated coconut

5

g

curry powder

Preparation method

  • Finely mix all the ingredients in a blender or cutter.
  • Store in an air-tight container until needed. 

Serving suggestions

  • As a component in a dessert, e.g. with pineapple, coconut or mango components.
  • As part of a friandise, e.g. sprinkled on a sweet ginger bonbon.

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