Orange Coconut Creams Recipes

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
• Once chilled, roll into small balls (about one inch) and place on waxed paper-lined baking sheets. Put back in fridge for 30 minutes.
• In a microwave, melt the chips and chocolate in a small bowl for one minute on 100% power. Stir and continue cooking in 30 second increments at 50% power, until smooth.
• Using a fork, dip the chilled balls one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to let the excess drip off, scrape the bottom of the fork on the edge of the bowl and gently place the dipped balls on parchment-lined baking sheets using a butter knife or toothpick to gently slide the ball off the fork if needed. Put in fridge for about 30 minutes to set. Store in an air tight container in a cool, dry place. (I like to keep them in my cold storage room).

ORANGE COCONUT CREAMSICLES

Steps:

• Pour the orange juice, orange zest, 1 cup of coconut milk, vanilla extract, and honey into a blender.
• Blend on high until the ingredients are mixed well.
• Add in the collagen powder if using, and blend again to incorporate.
• Fill the popsicle molds with the orange creamsicle mixture.
• Pour remaining coconut milk at the top of the molds.
• Secure with the lids and sticks and freeze for 4-6 hours, or until the popsicles are completely frozen.

ORANGE COCONUT CREMES

Steps:

• When using the coconut cream, use the thick layer of cream that settles at the top of the tin (don't shake tin or this will make the cream too runny). Place this thick coconut cream in the freezer to chill for a few minutes.
• Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
• Press base mixture into a silicone muffin tray hole (or in regular muffin tray lined with a strip of baking paper for easy removal). Use one hole per serve.
• Place into the fridge.
• Remove coconut cream from the freezer. Whisk in vanilla, coconut sugar and remaining orange rind until sugar has dissolved. If mixture isn't thick enough then return to the freezer for a little longer.
• Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.

ORANGE COCONUT FROSTING

Steps:

• In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
• Let stand for a few minutes until sugar is completely dissolved.
• Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
• Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.

ORANGE COCONUT CREAM BARS

Steps:

• Preheat ovento 375 degrees. Lightly grease a 13x9x2 inch baking pan; set aside. In a large bowl combine cake mix, oats, nuts, butter and egg until ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 cup mixture.
• Firmly press remaining mixture onto bottom of prepared pan; bake 10 minutes.
• In a seperate bowl combine condensed milk and orange zest; spread over baked base. Combine the reserved crumb mixture, coconut and m&m's mini bits; sprinkle evenly over condensed milk mixture and press lightly. Continue baking 20 to 25 minutes or until golden brown. Cool completely. Cut into bars. Store in tightly covered container. Makes 26 bars.

ORANGE COCONUT CREAM BARS

Steps:

• Preheat oven to 375 degrees. Lightly grease 13x9x2 baking pan.
• In large bowl, combine cake mix, oats, nuts, butter and egg until moistened and resembles coarse crumbs.
• Reserve 1 cup mixture. Firmly press remaining in bottom of pan. Bake 10 minutes.
• In separate bowl, combine milk and zest. Spread over base.
• Combine reserved crumb mixture, coconut and M&Ms (or chips). Sprinkle evenly over milk mixture and press lightly.
• Bake 20 - 25 minutes or until golden brown. Cool completely before cutting into bars.

ORANGE COCONUT CREAM PUDDING

Steps:

• Combine mix and milk in a 11/2-qt. microwave-safe bowl, blend well.
• Cook at HIGH 3 minutes. Stir well and cook 2 minutes longer; then stir again and cook 1 minute more or until mixture comes to a boil.
• Stir in orange juice and rind.
• Spoon into individual dessert dishes.
• Chill.