nd flour a 8-inch square baking pan.
3. Combine
25 degrees F. Spread the coconut evenly onto a baking sheet
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
>recipe in half, use one.
7 ounce package of flaked coconut
br>
For the smaller recipe, roll dough into a rectangle
oaf into a 12-inch square or a rectangle, 1/2
nd line a 9-inch square cake pan with parchment paper
eat and stir in the coconut milk. For an extra creamy
nd line two 8-inch square baking pans with parchment paper
mixing bowl.
Dissolve coconut milk powder with water, add
Grease a deep 8-inch square baking pan; line with parchment
Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
Add vanilla extract and sea salt. Add other ingredients if making variations.
Frost cupcakes.
edium-sized pot, place dessicated coconut and water.
Mix and
aucepan, combine the sugar and coconut milk.
Stir to combine