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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Strawberry Coconut No-Bake Cheesecakes | Recipe Hub 97

 Strawberry Coconut No-Bake Cheesecakes


Strawberry Coconut No-Bake Cheesecakes offer a delightful blend of creamy cheesecake, sweet strawberries, and tropical coconut flavors—all without the need for baking. Here's a simple recipe for you to try:


Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup whipped cream or whipped topping

For the Strawberry Topping:

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

For Garnish:

  • Additional sweetened shredded coconut
  • Fresh strawberries, sliced


Instructions:

  1. Prepare the Crust:

    • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
    • Press the mixture evenly into the bottom of individual serving glasses or jars to form the crust. Set aside.

  2. Prepare the Strawberry Topping:

    • In a bowl, toss the sliced strawberries with granulated sugar and lemon juice until well coated.
    • Let the strawberries macerate for about 15 minutes, allowing them to release their juices and become syrupy.

  3. Prepare the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
    • Mix in the vanilla extract until well combined.
    • Fold in the sweetened shredded coconut and whipped cream until evenly incorporated.

  4. Assemble the Cheesecakes:

    • Spoon or pipe the cheesecake filling over the prepared crusts in each serving glass or jar, filling almost to the top.
    • Top each cheesecake with the macerated strawberries, dividing them evenly among the servings.

  5. Chill:

    • Cover the serving glasses or jars with plastic wrap and refrigerate the cheesecakes for at least 2 hours, or until fully chilled and set.

  6. Garnish and Serve:

    • Before serving, garnish each cheesecake with additional sweetened shredded coconut and fresh strawberry slices, if desired.
    • Serve chilled and enjoy these delightful Strawberry Coconut No-Bake Cheesecakes!

These cheesecakes offer a perfect balance of creamy, fruity, and coconutty flavors—a refreshing treat for any occasion. Enjoy!

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Location: United States

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