ICE CREAM CLUB SANDWICH
Steps:
- Toast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half.
- Spread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest.
- Spread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis.
- 1 (10-ounce) bag frozen raspberries
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- Put the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days.
- Yield: about 1 cup
COCONUT CREAM CLUB SANDWICH
Steps:
- For cocounut custard: In a stainless steel sauce pan heat milk with coconut cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar until very light and fluffy. On low speed mix in cornstarch. Gradually pour in hot milk infusion while mixing. Strain through a fine strainer back into the sauce pan and cook on high heat, whisking constantly until thickened and no starchy flavor is detected. Pour into a bowl and stir in butter. Place over an ice water bath and whisk constantly to chill. Fold in whipped cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and 1/4 cup toasted coconut. Repeat the process with the second and third sheets, omitting the coconut on top. Cut into 3- inch equilateral triangles. Place a sheet of parchment on top and weight it down with a heavy sheet pan small enough to fit inside of the other one. Bake at 350 degrees in a conventional oven checking until lightly golden brown, about 0 minutes. Let cool and break apart triangles. To serve: Stack phyllo, then coconut custard. Repeat, then top off with a piece of phylo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and a mint sprig. Yield: 6 servings AKERS DOZEN GALE GAND SHOW #BD1A35, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBusted by Gail Shermeyer on Mar 19, 1997 Posted to MC-Recipe Digest V1 #532 by [email protected] (Shermeyer-Gail) on Mar 21, 1997
Nutrition Facts : Calories 1044 calories, Fat 45.3794743879819 g, Carbohydrate 149.02218875001 g, Cholesterol 1179.62635420108 mg, Fiber 0.217800004800161 g, Protein 15.451880625136 g, SaturatedFat 22.1132185915549 g, ServingSize 1 1 Serving (287g), Sodium 71.3805833350939 mg, Sugar 148.804388745209 g, TransFat 2.36543904257545 g
COCONUT CREAM CAKE II
This recipe is really moist and wonderful in flavor. It's our favorite!
Provided by Linda Easley
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 42.5 g, Cholesterol 37.7 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 195.1 mg, Sugar 35.9 g
COCONUT AND ALMOND ICE CREAM SANDWICHES
Coconut ice cream between homemade chocolate cookies -- whether coated in candied almonds or shredded coconut -- is the perfect dessert when you're craving something cool.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 14
Number Of Ingredients 18
Steps:
- Make the cookies: Preheat oven to 325 degrees. Sift together flour, cocoa powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Heat butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water until melted.
- Beat sugar, eggs, vanilla, and melted-chocolate mixture with a mixer on medium speed until combined. Reduce speed to low, and gradually beat in flour mixture until just combined. Divide dough in half, and fold milk-chocolate chunks into 1 half.
- Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake, rotating and tapping sheets on counter halfway through, until cookies are flat and surfaces begin to crack, 15 to 17 minutes. Transfer cookies on parchment to a wire rack, and let cool.
- Meanwhile, make the candied almonds: Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray. Bring sugar, butter, corn syrup, and 1/4 teaspoon salt to a boil in a small saucepan. Add almonds, and stir to coat. Spread out onto baking sheet, and bake, tossing occasionally to recoat nuts, until golden, about 10 minutes. Let cool. Finely chop nuts, and sift to discard dust.
- Assemble the sandwiches: Using a 2 1/2-inch ice cream scoop, drop ice cream onto half of the cookies. Top with remaining cookies (group plain chocolate cookies together and milk-chocolate-chunk cookies together). Press down gently to push ice cream to edge of cookies. Place candied almonds and coconut in 2 separate bowls. Roll outside of each milk-chocolate-chunk sandwich in almonds; transfer to a baking sheet. Roll outside of each chocolate sandwich in coconut; transfer to baking sheet. Freeze until ready to serve.
COCONUT CREAM BARS
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
- Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
- Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
- Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
- Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
- Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.
SOFT & CHEWY COCONUT CREAM SANDWICH COOKIES
They're soft. They're chewy. They're also sweet, creamy and altogether scrumptious. Behold your new favorite coconut-cream sandwich cookie recipe!
Provided by My Food and Family
Categories Dairy
Time 3h
Yield 42 servings, 1 cookie sandwich each
Number Of Ingredients 8
Steps:
- Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
- Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
- Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
- Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
- Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
More about "coconut cream club sandwich recipes"
BEST COCONUT CREAM PIE RECIPE - HOW TO MAKE COCONUT CREAM PIE
From thepioneerwoman.com
CLUB SANDWICH - SPEND WITH PENNIES
From spendwithpennies.com
COCONUT CREAM BARS - SUGAR SPUN RUN
From sugarspunrun.com
COCONUT ICE CREAM SANDWICH | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
VEGAN COCONUT CREAM PIE ICE CREAM SANDWICH | CREAMERY X
From creameryx.ca
10 BEST CANNED COCONUT CREAM RECIPES | YUMMLY
From yummly.com
COCONUT CREAM CLUB SANDWICH RECIPE
From crecipe.com
COCONUT CREAM CLUB SANDWICH RECIPE
From free-recipes.co.uk
COCONUT CREAM CLUB SANDWICH RECIPE
From crecipe.com
COCONUT CREAM CLUB SANDWICH (GALE GAND) - BIGOVEN.COM
From bigoven.com
COCONUT CREAM CLUB SANDWICH - PLAIN.RECIPES
From plain.recipes
COCONUT MOCHI ICE CREAM SANDWICHES RECIPE - JEN YEE | FOOD
From foodandwine.com
ASTRAY RECIPES: COCONUT CREAM CLUB SANDWICH
From astray.com
COCONUT COCKTAIL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ASTRAY RECIPES: COCONUT CREAM CLUB SANDWICH (GALE GAND)
From astray.com
COCONUT ICE CREAM RECIPES | ALLRECIPES
From allrecipes.com
COCONUT CREAM RECIPES | FOOD & WINE
From foodandwine.com
CHERRY COCONUT ICE CREAM SANDWICHES RECIPE - NYT COOKING
From cooking.nytimes.com
10 BEST PURE CREAMED COCONUT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE HEALTHIEST COCONUT MILK ICE CREAM SANDWICHES IN …
From healthy-holistic-living.com
5 DESSERTS YOU CAN MAKE WITH COCONUT CREAM - SOCIETY19
From society19.com
HOMEMADE COCONUT ICE CREAM SANDWICHES - CHEF SOUS CHEF
From chefsouschef.com
HOMEMADE COCONUT ICE CREAM SANDWICHES - CHEF SOUS CHEF
From pinterest.ca
BEST CLUB SANDWICH RECIPE - HOW TO MAKE A CLUB SANDWICH
From delish.com
COCONUT CHOCOLATE CHIP ICE CREAM SANDWICHES RECIPE - WELL VEGAN
From wellvegan.com
COCONUT CREAM SANDWICHES | COOK
From cook.my
COCONUT ICE CREAM SANDWICHES - COOKEATSHARE
From cookeatshare.com
COCONUT CREAM SNACK BARS - HIP FOODIE MOM
From hipfoodiemom.com
COCONUT COOKIE ICE CREAM SANDWICHES - RECIPES LIST
From recipes-list.com
CREAMY COCONUT SANDWICHES RECIPE | WITH HEALTHY GREEK YOGHURT
From wordsmithkaur.com
COCONUT COOKIE ICE CREAM SANDWICHES RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT CREAM PIE SHAKE SONIC - PIEPRONATION.COM
From piepronation.com
COCONUT CREAM SANDWICHES - MEALPLANNERPRO.COM
From mealplannerpro.com
STRAWBERRY COCONUT ICE CREAM SANDWICHES | THAI KITCHEN
From mccormick.com
COCONUT CREAM LUSH - DELICIOUS RECIPES & EASY DESSERTS
From amandascookin.com
COCONUT CREAM BLONDIES. - HOW SWEET EATS
From howsweeteats.com
COCONUT CREAM CLUB SANDWICH – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love