Coconut Cream Cheese Candy Recipe Recipe For Zucchini

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

CHOCOLATE ZUCCHINI CAKE WITH COCONUT CREAM FROSTING.

Steps:

• Preheat the oven to 350 degrees. Grease two round 9-inch cake pans. Cut circles out of parchment paper and press into the bottom of the pans.
• Whisk together the gluten free flour blend, sugar, cocoa powder, salt, and baking soda, and set aside.
• In a mixing bowl, combine the melted vegan buttery spread, shredded zucchini, apple cider vinegar, vanilla extract, and water. Mix on low speed until combined.
• Add 1/2 of the dry ingredients and mix on medium speed. Add the other half of the dry ingredients, and continue to mix on medium speed until well combined.
• Divide the batter between the two round cake pans. Bake at 350 degrees for 26-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
• Allow the cakes to cool in the pan for about 15 minutes, then invert the pans over a cookie sheet and tap the bottom until the cakes release. Let the cakes cool completely before frosting.
• Remove the chilled coconut milk from the refrigerator. Depending on what kind of container it's in, either let the liquid drain out, or use a spoon to scoop out the chilled coconut cream and put it in a mixing bowl.
• Add the powdered sugar and cocoa powder to the coconut cream and beat on medium speed, then increase to high speed. Scrape down the sides of the bowl as needed.
• Once the coconut cream is light and fluffy, turn off the mixer. Place the bottom layer of the cake on a cake stand. Frost the bottom layer with half of the frosting.
• Stack the other layer on top, and spread on the rest of the coconut cream frosting. Top the cake with the strawberries and blueberries.
• Leftover cake should be refrigerated.

COCONUT CREAM CHEESE

Steps:

• Open the cans of cold coconut milk and scoop out the solid coconut cream that should have formed on top. Save the remaining liquid for use in another recipe (like a smoothie).
• Over a large mixing bowl, place a thin cloth napkin or several layers of cheesecloth. Pour the coconut cream over it and lift the napkin to gently squeeze out some of the liquid. The coconut cream will look like a ball of soft cheese.
• Discard the liquid from the bowl, then combine the cream, syrup, and probiotic powder in it. Transfer to a sterile, lidded glass dish and keep in a warm place for 24 hours.
• Refrigerate to set. Serve at room temperature.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

COCONUT-FREE IRISH POTATOES CANDY

Steps:

• Place almonds in the bowl of a food processor; process until finely ground. Pour cinnamon into a rimmed plate.
• Mix cream cheese, butter, and vanilla extract in a large bowl until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
• Sift confectioners' sugar into the butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
• Roll mixture into 1/2-inch balls and roll in cinnamon until coated. Refrigerate until set, about 20 minutes.