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 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 CREAMS
Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. -Julie Fornshell, Bismark, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 dozen.
Number Of Ingredients 8
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 until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts :
ORANGE COCONUT CREAM PUDDING
This is a microwave quickie. So nice for the summer and anytime, really! Recipe comes from a 1988 Jello cookbook. Cooking time is approximate.
Provided by Happy Harry 2
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 177.3, Fat 6.2, SaturatedFat 4.8, Cholesterol 12.8, Sodium 209.5, Carbohydrate 27.3, Fiber 1.2, Sugar 22, Protein 3.5
ORANGE AND COCONUT CREAM SMOOTHIE
Smoothies are too big for me, and have too many calories, and juice shots are just, well, nasty! So this miniature smoothie is just perfect for me. It's a delicious smoothie. Garnish with a slice of orange.
Provided by In the Kitchen with Cookie
Categories Drinks Recipes Smoothie Recipes Orange
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 70.8 g, Fat 19.7 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 18.6 g, Sodium 44.2 mg, Sugar 67.1 g
ORANGE COCONUT CREAMS
Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays.
Provided by Allrecipes Member
Time 1h
Yield 108
Number Of Ingredients 8
Steps:
- In a saucepan, combine the milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a mixing bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
- In a saucepan, combine the chips, chocolate and shortening. Cook and stir over low heat until smooth. Dip balls into chocolate. Place on waxed paper until set.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 13.8 g, Cholesterol 3.5 mg, Fat 3.2 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 13.4 mg, Sugar 13.1 g
ORANGE COCONUT FROSTING
Make and share this Orange Coconut Frosting recipe from Food.com.
Provided by JeriBinNC
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1390.3, Fat 111.9, SaturatedFat 75.9, Cholesterol 326.1, Sodium 280.6, Carbohydrate 98.3, Fiber 4.2, Sugar 85.1, Protein 7.7
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