Coconut Cacao Bark Recipes

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COCONUT CACAO BARK



Coconut Cacao Bark image

OMG, I love this recipe. My DH and I gobbled a few pieces of it as soon as I took it out of the freezer. It is so fast and easy anyone can make it. The taste is really delicious!!! You can use a variety of powdered sweeteners in this recipe, just make sure you taste it while its still in the saucepan. That way, you can adjust the sweetness to suit your tastes.

Provided by Chef Joey Z.

Categories     Candy

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cup coconut oil (liquified)
3/4 cup raw cacao (or powdered carob or coco)
2 tablespoons vanilla extract (or whatever flavour you want)
1/2 cup artificial sweetener (I used Xylitol)
3/4 cup slivered almonds (optional)

Steps:

  • Melt the coconut oil in a medium saucepan.
  • Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
  • Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
  • Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2" which made my bark about 1/4" thick. But you can use a smaller one if you like your bark thicker.
  • Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
  • Check the bark before you take it out of the freezer to ensure its solid all the way through.
  • When set remove from the pan and break into pieces. Store in the fridge.
  • Bon Appetit!

COCADA: EASY COCONUT BARK



Cocada: Easy Coconut Bark image

Provided by Marcela Valladolid

Categories     dessert

Time 40m

Yield 24 bars

Number Of Ingredients 3

Nonstick cooking spray, for spraying baking dish
5 1/2 cups (one 14-ounce bag) sweetened shredded coconut
1/2 cup sweetened condensed milk

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.

COCONUT BARK



Coconut Bark image

Two ingredients, super-simple, pretty good stuff. From the Food Network show Mexican Made Easy. Like Hello Dollies without the nuts, chocolate chips, or graham cracker crust. I had a craving for coconut and this helped meet the craving head on!

Provided by randimiller

Categories     < 30 Mins

Time 23m

Yield 16 serving(s)

Number Of Ingredients 2

5 1/2 cups coconut
14 ounces sweetened condensed milk

Steps:

  • Spray an 8x8 inch baking dish with nonstick cooking spray.
  • Mix coconut and evaporated milk together in a bowl.
  • Pour into baking dish and then smooth out (make sure it is level so that it cooks evenly).
  • Bake at 350 for 20 minutes or until browned.
  • Cool completely and then cut into bars.
  • This is how the recipe/show said to do it, mostly. Some people have found that a package of coconut does not yield 5 1/2 cups, but the recipe works with less coconut. I found that I cooked mine for 25 minutes, cooled it, then ended up putting it back in the oven for another 10 minutes. Next time I am going to put it in a 9x13 pan, since I like the toasted coconut best. Other people found that they could drop tablespoonfuls on cookie sheets and bake them for 15 minutes or so.

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