Baci di Pantelleria - Guamanian Style

Ingredients

In this Guamanian adaptation of Baci di Pantelleria, the traditional Italian flavors are enhanced with tropical ingredients commonly found in Guamanian cuisine. The original recipe is modified by incorporating coconut, mango, and pineapple, giving the dessert a distinct tropical twist. The flavors are bright and refreshing, reflecting the vibrant culinary culture of Guam. We alse have the original recipe for Baci di Pantelleria, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1/2 cup (120g) mango, diced 1/2 cup (120g) mango, diced
• 1/2 cup (120g) pineapple, diced 1/2 cup (120g) pineapple, diced
• 2 tablespoons (30g) brown sugar 2 tablespoons (30g) brown sugar
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, combine the coconut milk, vegetable oil, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a soft dough forms.
5. 5.
   Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. 6.
   Bake for 12-15 minutes, or until the cookies are lightly golden.
7. 7.
   Remove from the oven and let them cool completely.
8. 8.
   In a small saucepan, combine the mango, pineapple, brown sugar, and lime juice. Cook over medium heat until the fruits are soft and the mixture has thickened slightly.
9. 9.
   Remove from heat and let the compote cool.
10. 10.
    Once the cookies have cooled, gently split them in half horizontally.
11. 11.
    Spoon a dollop of coconut cream onto the bottom half of each cookie.
12. 12.
    Top with a spoonful of the mango and pineapple compote.
13. 13.
    Place the top half of the cookie back on, pressing gently to sandwich the filling.
14. 14.
    Sprinkle the tops of the cookies with shredded coconut for garnish.
15. 15.
    Serve and enjoy!

Treat your ingredients with care...

• Coconut cream — Make sure to refrigerate the can of coconut milk overnight and scoop out the thick cream that separates on top.
• Mango and pineapple — Use ripe and juicy fruits for the best flavor.

Tips & Tricks

• If you prefer a stronger coconut flavor, add a few drops of coconut extract to the dough.
• For a tropical twist, sprinkle the cookies with a pinch of lime zest before baking.
• Experiment with different tropical fruits such as papaya or passion fruit for the compote.
• If you don't have coconut cream, you can substitute it with whipped coconut milk.

Serving advice

Serve the Guamanian Baci di Pantelleria as a delightful dessert after a tropical-themed meal. They can be enjoyed on their own or paired with a scoop of coconut or mango sorbet for an extra indulgence.

Presentation advice

Arrange the Baci di Pantelleria on a platter, garnished with fresh mint leaves and a sprinkle of shredded coconut. The vibrant colors of the mango and pineapple compote will make the dessert visually appealing.