Today we made Frozen Coconut Marshmallow Fudge Pie!
1C chocolate chips, 14 oz sweetened condensed milk, 2C mini marshmallows, 2C sweetened shredded coconut, 1/4C skim milk, 1 graham cracker pie shell
Melt chocolate with sweetened, condensed milk over low heat. Stir until smooth. Remove from heat.
Stir in skim milk.
Add coconut and marshmallows. Blend well.
Turn into pie shell.
Today we made Strawberry Marshmallow Coconut Ice Cream!
1 pint strawberries, chopped into 1/2″ pieces; 2C mini marshmallows, 1C half and half, 1/2C sugar, 1/2C skim milk, 1C shredded coconut
Melt marshmallows with half and half and skim milk over low heat, stirring constantly until smooth. Remove from heat.
Stir in sugar.
Pour over strawberries and coconut in a large bowl. Blend well.
Freeze until of desired consistency, or if a more creamy texture is desired: churn in ice cream maker. Serving suggestion: Top with chocolate syrup.
Today I made Coconut Candy!
4C grated coconut, 14 oz sweetened condensed milk, 1C skim milk, 1C sugar, 1T vanilla, pinch salt, 2T butter, melted
Dry-roast the coconut (without oil) in a nonstick skillet for a few minutes. Add milks.
Stir in sugar, vanilla and salt.
Stir on low-medium heat until mixture stops sticking to pan and forms a ball, 30-40 minutes. Add the melted butter.
Spread into greased pan.
Press down evenly with a heat-resistant spatula. Chill before breaking into pieces.
Today I made Mock Macaroons!
1 medium potato, baked and mashed, 14oz shredded coconut, 1/4t salt, 1t vanilla extract, 3C powdered sugar, 10oz bittersweet chocolate, 1/3C water
Thoroughly mix first four ingredients. Gradually work in powdered sugar. Blend well.
Shape into balls and place on foil-lined cookie sheet. Chill 2 or more hours. Melt chocolate with water, stirring constantly. Dip each ball in chocolate.
Chill 2 or more hours.
Today I made Cherry Coconut Cookie Bars!
This recipe is from “Cooking Pleasures Magazine” December/January 06.
Crust: 1C flour, 1C oats, 1C packed brown sugar, 1t baking soda, 1/2C butter
Filling: 2 eggs, 1C lightly packed brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C coconut, 1C maraschino cherries, drained and coarsely chopped (2 10-oz jars or 1 16-oz jar), 1/2C pecans
I omitted the icing (2T butter, 1/4t vanilla, 1 1/2C powdered sugar, 1T milk)
Preheat oven to 350F. Mix crust ingredients until crumbly. Press into a greased baking pan. Bake 10 minutes. Beat eggs, brown sugar and vanilla together thoroughly. In separate bowl, sift together flour and baking powder. Add to egg mixture. Stir in coconut, cherries and nuts. Spread filling over crust. Bake 25 minutes or until lightly browned.
Today I made Caramel Coconut Fudge (aka Cocada)!
I used 6T of skim milk.