{"id":463763,"date":"2007-04-26T10:47:00","date_gmt":"2007-04-26T10:47:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20070426\/kokosparfait-med-vaniljkokta-rabarber\/"},"modified":"2015-12-10T13:46:03","modified_gmt":"2015-12-10T13:46:03","slug":"kokosparfait-med-vaniljkokta-rabarber","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20070426\/kokosparfait-med-vaniljkokta-rabarber\/","title":{"rendered":"Kokosparfait med vaniljkokta rabarber"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  1 1\/2 dl riven kokos<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8 \u00e4ggulor<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl florsocker<\/span> <\/li>\n<li><span class=\"recipeingredient\">  5 dl vispgr\u00e4dde<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 f\u00f6rpackning kokoskr\u00e4m (250 g), en fetare kokosmj\u00f6lk som finns p\u00e5 asiatiska hyllan i butiken<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Rabarber<\/span> <\/li>\n<li><span class=\"recipeingredient\">  600 g rabarber<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 vaniljst\u00e5ng<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 1\/2 dl str\u00f6socker<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Rosta den rivna kokosen i en torr stekpanna s\u00e5 att den blir en aning gulbrun. L\u00e5t svalna. Vispa \u00e4ggulor och florsocker por\u00f6st, vispa gr\u00e4dden. V\u00e4nd ihop \u00e4ggvispet med gr\u00e4dden och kokoskr\u00e4men, blanda i den rostade kokosen. Kl\u00e4 en\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                1-liters br\u00f6dform med fuktad plastfilm, h\u00e4ll i smeten och vik \u00f6ver plastfilmen. St\u00e4ll i frysen, helst \u00f6ver natten men minst 4 timmar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Rabarber:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Ansa, skala och sk\u00e4r rabarberna i bitar. Sk\u00e4r upp vaniljst\u00e5ngen p\u00e5 l\u00e4ngden, skrapa ur fr\u00f6na ner i en kastrull. L\u00e4gg i st\u00e5ngen och tills\u00e4tt vatten och socker. Koka upp och l\u00e5t koka sakta i 2 minuter. L\u00e4gg i rabarberna och koka i ytterligare 2 minuter. L\u00e5t svalna f\u00f6re servering.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                St\u00e4ll parfaiten i kylen 45 minuter f\u00f6re servering.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 1\/2 dl riven kokos 8 \u00e4ggulor 1 dl florsocker 5 dl vispgr\u00e4dde 1 f\u00f6rpackning kokoskr\u00e4m (250 g), en fetare kokosmj\u00f6lk som finns&#8230;<\/p>\n","protected":false},"author":1,"featured_media":463764,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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