Coconut And Berry Cream Roll Food
CREAMY COCONUT CAKE ROLL
Start with a box of angel food cake mix, and end with our luscious Creamy Coconut Cake Roll. Only consisting of five ingredients, Creamy Coconut Cake Roll is incredibly simple to make. Serve up a dessert option that is as easy on the eyes as it is delicious to the palate.
Provided by My Food and Family
Categories Recipes
Time 2h5m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
- Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Cool completely on wire rack.
- Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
- Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake. Reroll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 31 g, Protein 4 g
COCONUT BERRY PIZZA
This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I've made it so many times and always receive lots of compliments! -Joan Warner Carr, Kingwood, West Virginia
Provided by Taste of Home
Categories Appetizers Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Unroll crescent dough and place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.
Nutrition Facts :
COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES
The word 'roulade' comes from the French word for 'to roll' (rouler). Roulades can be savory - made with meat or vegetables and filled with various ingredients - or sweet: made as a cake or meringue and filled with fruit and cream, as I've done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
- Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
- Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
- Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
- Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
- For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
- Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
- Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
- When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
- Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.
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COCONUT AND BERRY FRUIT TARTS - DOMESTIC GOTHESS
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5/5 (6)Estimated Reading Time 5 mins
- To make the pastry, place the flour, coconut, sugar and salt in a food processor and pulse to mix. Add the butter and blitz until it resembles fine breadcrumbs.
- Add the egg yolk and blend again. Then, with the motor running, gradually add just enough cold water so that the pastry comes together.
- Tip it out onto a worksurface and bring it together, don't overwork it. Shape the pastry into a disc, wrap in clingfilm and place in the refrigerator for half an hour.
- Divide the pastry into six equal pieces, shape each one into a ball. Roll each ball out on a lightly floured surface and press into a 8-9cm/3.25-3.5in tart tin, pressing it right into the corners and leaving the excess pastry overhanging. Repeat for the rest of the pastry.
CREPES WITH COCONUT CREAM AND BERRY COMPOTE | AMY …
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Servings 2Estimated Reading Time 3 mins
- In a saucepan, add berries, water, and lemon zest. Bring mixture to boil over medium heat. Reduce heat to low and muddle berries with a spoon. Continue to cook over low heat for 5-10 minutes until mixture is slightly thickened. Remove from heat.
- For crepes, place all ingredients in the bowl of a blender. Blend until fully combined. If the batter needs to be thinned, add additional coconut milk.
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