BEJINHOS DE COCO: LITTLE COCONUT SMOOCHES
Steps:
- Thoroughly butter a plastic tray or cutting board and set aside.
- In a small heavy saucepan, combine the condensed milk and butter and cook over very low heat on a heatproof pad, stirring frequently, for about 15 minutes, until the mixture thickens. Use a rubber spatula to reach all the way into the corners of the pan so that none of the mixture scorches, as it is very delicate and easy to burn. If it seems to be getting too hot, remove it from the heat for 30 seconds to cool slightly. When the mixture is quite thick, remove from the heat and cool for about 25 minutes, then stir in the coconut. Using a tiny ice cream scoop (about 1 1/2 tablespoons capacity) or 2 teaspoons, scoop out little balls one by one and immediately drop them into a bowl of confectioners sugar. Roll around gently to coat them evenly and transfer to the buttered tray. Continue until you have used all the mixture and then stud each smooch with 2 or 3 cloves. Store in a tightly covered container.
TURRON DE COCO
Last year, I decided to host friends who were staying in Miami for Nochebuena, the traditional Cuban Christmas Eve dinner. Knowing a few would be missing home, I asked everyone to bring one thing that meant the holidays to them. I might have been more specific, because I ended up with no fewer than 10 boxes of Spanish turron. Apart from the roast pork drenched in mojo and white rice and black beans, sliced turrones served on trays at the end of the night are a requirement at every Cuban holiday. Traditionally made with marcona almonds, everyone has their favorites - whether it's soft and fudgy Jijona, nougat-like Alicante, or egg-rich yema tostada. Looking for my own hostess gift, I decided try my hand at turron de coco - creamy shredded coconut cooked down with condensed milk and brightened with orange zest and a few drops of vanilla. A perfect blank slate for experimentation, it sets up quickly and can be boxed up to take. Of course, you might want to call first, but really, you can never have too many.
Provided by Food Network
Categories dessert
Time 55m
Yield 16 1-inch squares
Number Of Ingredients 8
Steps:
- Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
- In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
- Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
- Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
- While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.
COCO-NOG
Steps:
- Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher.
COCONUT-RICE COOLER: HORCHATA DE COCO
Steps:
- One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
- The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
- In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
- Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.
BESITOS DE COCO (OLD FASHIONED COCONUT KISSES CANDY)
Make and share this Besitos De Coco (Old Fashioned Coconut Kisses Candy) recipe from Food.com.
Provided by KateL
Categories Candy
Time 13m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 3
Steps:
- Combine the coconut and water in a medium pot. Bring to a boil.
- Add the brown sugar and stir. Cook on low heat until the sugar melts and the texture is thick and very sticky.
- Drop by tablespoons on a greased cookie sheet or on a cookie sheet covered with wax paper or parchment.
- Let the cookies cool down.
Nutrition Facts : Calories 236.7, Fat 11, SaturatedFat 9.7, Sodium 19.6, Carbohydrate 36.1, Fiber 2.8, Sugar 33, Protein 1.2
BESITOS DE COCO (COCONUT KISSES)
Make and share this Besitos De Coco (Coconut Kisses) recipe from Food.com.
Provided by sunriselilly
Categories Dessert
Time 20m
Yield 24 cookies, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a cookie sheet.
- In a bowl, thoroughly mix all ingredients together into a dough.
- Place the dough in a decorating bag and use the biggest star tip you can find. In a circular form make 24 individual cookie cakes . Bake until golden brown. 9-12 minutes.
- Opcional* -- drizzle this awesome cookie cakes with melted semisweet chocolate for beautiful presentation and flavor.
Nutrition Facts : Calories 1520.3, Fat 81, SaturatedFat 61.5, Cholesterol 393, Sodium 585, Carbohydrate 192.3, Fiber 7.1, Sugar 161.1, Protein 12.3
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