Coconut Snow Fudge Recipes

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COCONUT SNOW CLOUDS



Coconut Snow Clouds image

Cloud cake is the perfect name for this lighter than air recipe. It tastes as though it needs a weight attached to the plate to keep it from floating off the table. Unlike a pavlova, this layered dessert is made with a soft, spongey meringue and layered like a small cake with rum-spiked whipped cream. Flakes of barely toasted coconut give it a snowball effect. I love it served with fresh fruit as well. But served simply by itself, it's a lovely and unexpected way to end a dinner.

Provided by Claire Thomas : Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

8 large egg whites, at room temperature
1 1/2 cups superfine sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
1/4 teaspoon kosher salt
1 cup sweetened coconut flakes
1 1/2 cups heavy cream
2 tablespoons granulated sugar
One 13.5-ounce can full-fat coconut milk, refrigerated overnight or longer (do not shake the can)
2 tablespoons dark rum
1 vanilla bean, scraped, or 1 teaspoon pure vanilla extract
Toasted coconut flakes, for garnish (see Cook's Note)

Steps:

  • Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a rimless baking sheet. Draw four 5-inch circles in pencil on the sheet. This will be your guide for forming the meringues.
  • Place the egg whites in a large bowl and whisk on high speed with a handheld electric mixer until soft peaks form. Gradually beat in the sugar, scrape down sides of the bowl, and beat until thickened and the sugar has dissolved, 8 minutes.
  • Place the cornstarch, vinegar and salt in a small bowl and mix to combine. Add the cornstarch mixture to the meringue and continue beating for 2 minutes. Fold in the coconut. The mixture should be very stiff. Spoon the meringue into each of the circles on the parchment paper, about 2 inches high, and smooth the tops as flat as you can get them.
  • Bake the circles until the tops are dry to the touch and barely golden brown at the edges, about 20 minutes. Remove from the oven and allow to cool completely before assembling, about 20 minutes.
  • For the rum coconut cream: Beat the cream in a large bowl with a handheld electric mixer until soft peaks form. Add the sugar and continue beating until it holds stiff peaks.
  • Open the can of chilled coconut and scoop the white solid coconut fat out into a separate large bowl, leaving the clear coconut water in the can; set the coconut water aside. Add the rum and vanilla scrapings to the bowl with the coconut fat and whip until smooth and stiff. Add coconut water 1 tablespoon at a time until you get a smooth texture.
  • Fold the whipped cream and coconut cream together with a rubber spatula. Whip the two again for 1 minute if it needs to be stiffer.
  • No more than an hour before serving, assemble the cakes: Place 2 meringue circle on a cake stand, platter or 2 plates. Spoon 1/3 cup of the coconut cream over each the meringue. Sprinkle with toasted coconut flakes. Top each with the remaining meringue circles and coconut cream, spreading the coconut cream over the sides of the cakes. Sprinkle all over with toasted coconut flakes. Serve immediately or keep well chilled for up to an hour.

COCONUT FUDGE



Coconut Fudge image

This recipe always is a hit!

Provided by Danielle 'Aminah' Samuels

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 2h47m

Yield 24

Number Of Ingredients 8

2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup coconut cream
1 tablespoon butter
1 ½ teaspoons coconut extract
½ teaspoon ginger
¼ teaspoon vanilla extract
2 dashes Angostura bitters

Steps:

  • Line a baking dish with aluminum foil.
  • Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
  • Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
  • Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g

CREAMY COCONUT SNOWBALLS



Creamy Coconut Snowballs image

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 6

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Steps:

  • Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE COCONUT FUDGE



Chocolate Coconut Fudge image

Swirl white and milk chocolate with sweet coconut flakes for a beautifully marbled Chocolate Coconut Fudge. Recreate the taste of your favorite macaroons in your own kitchen with just four ingredients when you make this easy Chocolate Coconut Fudge!

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 24 servings

Number Of Ingredients 4

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
  • Add coconut; mix well. Spread onto bottom of prepared pan.
  • Microwave white chocolate and remaining milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drop by tablespoonfuls over semi-sweet chocolate layer; swirl with knife. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.949 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0.8712 g, Sugar 0 g, Protein 2 g

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