COCADA: EASY COCONUT BARK
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
- Cool slightly, then cut into squares. Serve warm or at room temperature.
COCOA COCONUT SURPRISE RECIPE
Categories Fruit
Number Of Ingredients 7
Steps:
- 1. Before mixing, the ingredients should all be at room temperature. 2. Stir in the granola after all of the other ingredients have been thoroughly blended together. The heavy cream can be substituted with coconut manna. 3. Refrigerate after all of the ingredients have been mixed. The coconut oil content will cause the mixture to solidify in the refrigerator.
COCONUT SURPRISE
Make and share this Coconut Surprise recipe from Food.com.
Provided by MISSJ1978
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream flour and butter together.
- mash in bottom of 9 x 13 inch pan 1/4 inch thick.
- sprinkle chopped nuts over mixture.
- bake 20 minutes at 350 f.
- cool.
- beat cream cheese, 8 ounces cool whip, and powdered sugar together.
- spread over pastry.
- sprinkle coconut over this mixture.
- mix pudding and milk.
- spread on top of coconut.
- spread remaining cool whip on top.
- sprinkle with more coconut.
- keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).
Nutrition Facts : Calories 580.2, Fat 40.6, SaturatedFat 28.1, Cholesterol 65.5, Sodium 405.1, Carbohydrate 48.6, Fiber 2.6, Sugar 29.6, Protein 8.1
CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
CHOCOLATE AND RASPBERRY SURPRISE
Make and share this Chocolate and Raspberry Surprise recipe from Food.com.
Provided by TalesoftheKitchen
Categories Frozen Desserts
Time 1h35m
Yield 2 chocolates, 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt the cocoa butter, coconut oil and honey in a bowl over a hot pot of water. Once melted, add the cocoa powder. Then add the spices (cinnamon, nutmeg, chili). Take it off the heat and place it in ice water for 1 minute, stirring. Take it out of the water and continue to stir the chocolate, slowly, for about 5 minutes, until it begins to thicken. This more or less tempers the chocolate.
- Once it reaches the desired consistency, pour about 2 TBSP in the chosen cake pan and tip it so that the chocolate coats the sides of the pan. Tip it several times to get a thick enough layer of chocolate on the sides. Then place it in the fridge and move on to the filling.
- Add all the ingredients (raspberries, 1/2 tbsp honey, lemon juice, vanilla), except the chia seeds, to a powerful blender and pulse for few seconds. Take it out and mix in the chia seeds with a spoon. Once the chocolate in the fridge hardens, add the filling and place it in the freezer for about 10 minutes. When ready, add some more chocolate on top, to cover the filling, and place everything in the fridge. In more or less half an hour it should be ready to be gone!
Nutrition Facts : Calories 340.2, Fat 28.1, SaturatedFat 18.6, Cholesterol 0.1, Sodium 6.3, Carbohydrate 26.9, Fiber 4.4, Sugar 20.2, Protein 1.9
COCOA SURPRISE COOKIES
These rich cookies are truly a chocolate lover's delight. Miniature marshmallows are the delectable surprise in every bite. -Debra Himes, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT SURPRISE CANDY
What's the secret ingredient in these dipped balls? Mashed potatoes! The spuds create the creamy texture, while coconut and chocolate chips figure big in the flavor.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then walnuts if desired. Return to waxed paper until chocolate is set.
Nutrition Facts :
COCONUT HOT COCOA
A warm, made-from-scratch treat! Cocoa leads to a bittersweet chocolate taste and the coconut milk adds a hint of richness.
Provided by spice and everything nice
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir coconut milk beverage, cocoa powder, sugar, vanilla extract, and cinnamon together in a saucepan over medium heat until cocoa and sugar are completely dissolved and mixture is heated through, 5 to 10 minutes. Pour hot cocoa into a mug.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 49 g, Fat 9.5 g, Fiber 5.9 g, Protein 2.1 g, SaturatedFat 7.9 g, Sodium 12.4 mg, Sugar 12.8 g
COCOA NUT COCONUT PIE
"Sandra Jean's, Not So Lean "Cocoa Nut, Coconut Pie" Won a 1st prize in local pie contest! Sinful but delicious! Homemade buttery pie crust is best, enjoy...... SJ"
Provided by BodyFiiTs CookingLe
Categories Pie
Time 1h25m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Stir together brown sugar, cocoa powder and salt, set aside.
- Prepare nuts, set aside.
- Whip heavy cream till peaks form.
- Mix bakers sugar (a little at a time) then eggs, butter and vanilla into heavy cream till well blended.
- Stir in brown sugar mix till blended.
- Stir in nuts.
- Pour into uncooked pie crust, cover edges of crust with foil, bake 40 minutes.
- Sprinkle top with coconut and bake additional 20 minutes till coconut is toasted to liking.
- Remove foil and cool for at least 2 hours, store in refrigerator.
Nutrition Facts : Calories 635.5, Fat 41.3, SaturatedFat 16.8, Cholesterol 99, Sodium 389, Carbohydrate 64.9, Fiber 4.6, Sugar 47.3, Protein 7.9
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