Coconut White Chocolate Ice Cream Recipes

COCONUT ICE CREAM TORTE

Coconut Ice Cream Torte image

Guests will "ooh" and "aah" when you bring in this fabulous ice-cream torte ringed with chocolaty Almond Joy bars. But this is one summer showstopper our Test Kitchen created with busy hostesses in mind. It's super easy, feeds a crowd and can be made days ahead for convenience.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 13 servings.

Number Of Ingredients 7

Ingredients

18 macaroons, crushed
1/4 cup butter, melted
3/4 cup hot fudge ice cream topping
26 snack-size Mounds or Almond Joy candy bars
1 quart vanilla ice cream, softened
1 quart strawberry ice cream, softened
1/4 cup sliced almonds, toasted

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. , Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Nutrition Facts : Calories 532 calories, Fat 29g fat (18g saturated fat), Cholesterol 39mg cholesterol, Sodium 166mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 4g fiber), Protein 5g protein.

WHITE CHOCOLATE COCONUT DREAM

White Chocolate Coconut Dream image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 1 pie

Number Of Ingredients 16

Ingredients

1 cup butter flavored shortening, chilled
2 cups all-purpose flour
1 teaspoon salt
1/2 cup ice cold water, plus 1 tablespoon
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
1/2 vanilla bean
2 tablespoons butter
3 ounces white chocolate (chips or chopped)
1 1/2 cups sweetened coconut (recommended: Angel Flake)
1/4 cup dried coconut, toasted
1 pint heavy whipping cream, plus 3/4 cup
1 cup white chocolate (chips or chopped)

Steps:

Crust Preparation:
Preheat oven to 450 degrees F.
Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
Filling Preparation:
Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
White Chocolate Mousse Preparation:
Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
Assembly:
Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

COCONUT-WHITE CHOCOLATE LATTE

Coconut-White Chocolate Latte image

This latte can be made with milk or non-dairy milk and is still equally delicious. Makes 1 large serving or 2 small servings. Top with whipped cream and cocoa powder, if desired.

Provided by Yoly

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 cup coconut milk (such as Silk®)
2 tablespoons white chocolate chips
2 tablespoons sweetened cream of coconut (such as Coco Lopez®)
½ teaspoon vanilla extract
1 cup hot brewed coffee

Steps:

Place coconut milk, white chocolate chips, cream of coconut, and vanilla in a saucepan. Bring to a simmer, stirring constantly until smooth.
Remove from heat and froth.
Pour coffee into a large mug. Carefully pour frothed milk mixture over top.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 39.5 g, Cholesterol 4.8 mg, Fat 62.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 53.4 g, Sodium 71.8 mg, Sugar 32.5 g

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