Apricot Coconut Pearls Food

APRICOT-COCONUT PEARLS

Steps:

• Pour 200ml coconut milk into a saucepan.
• Put 200g dried apricots into the coconut milk.
• Add 1 teaspoon of fennel seeds.
• Add 70g dessicated coconut.
• Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
• Turn off the heat.
• Add 1 teaspoon cinnamon.
• Add 1 1/2 tablespoons brown sugar.
• Blend it all lightly with a spoon.
• Allow to steep for 15 or 20 minutes.
• The mixture will thicken in this time, and all the flavors will be absorbed.
• When it is just warm, put the mixture into a food processor.
• Add 1 tablespoon dessicated coconut.
• Chop in the food processor until nicely chopped.
• Blend in processor until smooth, until it is a rough paste.
• Put the paste onto a flat plate, smoothing it out flat.
• Cover, and refrigerate overnight.
• The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
• Melt the white chocolate.
• Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
• Refrigerate until serving.

APRICOT COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter, sugar and 1 cup flour in a large bowl.
• Cut butter in with a pastry blender until coarse crumbs form.
• Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
• Bake for 25 minutes.
• Remove pan from oven to a wire rack to cool.
• Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
• Mix well.
• Spread mixture evenly over crust.
• Bake at 350 degrees for 35 minutes.
• Cool in pan.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.