Combine coconut cream, lemon peel and chocolate in small saucepan. Stir on low heat until smooth. Transfer mixture to medium bowl. Cover; refrigerate 3 hours or overnight.
Working with a quarter of the chocolate mixture at a time (keeping remaining in the refrigerator), roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
Working quickly, roll truffles in coconut. Return to tray. Refrigerate until firm.
mooth. Whisk in vanilla and coconut extract. Cover and refrigerate until
te: You can dip the truffles in chocolate without using a
br>Stir 2/3 cup coconut into the chocolate mixture. Cover
Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
Gently roll in a bowl of coconut to coat.
Place in the refrigerator for at least 4 hours. These are served cold.
Pour bag of sweetened coconut into food processor. Pulse until
Place mango in a bowl and cover with cold water. Soak until mango has softened, about 2 hours. Drain well.
Combine mango, 2 1/2 cups of coconut, and coconut oil in a blender; blend until well combined and smooth. Add agave syrup if mixture is not sweet enough. Place in a bowl, cover, and refrigerate until mixture has hardened, about 2 hours.
Roll into small balls and dredge in remaining 1 cup coconut flakes. Refrigerate until serving.
s firm.
Place the coconut on a plate. Press half
25 degrees F. Spread the coconut evenly onto a baking sheet
Melt chocolate over very low heat, stirring constantly.
Cool. Cream butter with yolk.
Gradually add sugar, blending well. Stir in chocolate and liqueur.
Chill until firm enough to handle. Shape into 3/4-inch balls.
Roll in coconut; chill.
Keep refrigerated.
Makes about 30.
Mix apricots, coconut and condensed milk in a
bowl. Stir walnuts and coconut into dough. Cover bowl with
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.
ut the 2 tablespoons of coconut.
5. Mix well, and
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