COCONUT BITES
This recipe is really easy to make but you will be surprised how good it is.
Provided by cookwithanna
Time 35m
Yield Serves 12
Number Of Ingredients 3
Steps:
- Whisk the egg white until stiff.
- Mix in the sugar until shiny then fold in the coconut.
- Roll the mixture into small balls and evenly cover with coconut then place them on a baking tray with greaseproof paper.
- Bake in the center of the oven at 180C/gas mark 4 or until golden.
- ENJOY!!!
COCONUT-DATE BITES
Steps:
- In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
- Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
- Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
- Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
COCONUT CHOCOLATE BITES
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
Categories Candy Chocolate Dessert Valentine's Day Quick & Easy Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 (1-inch) candies
Number Of Ingredients 6
Steps:
- Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
- Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
HEALTHY 2-INGREDIENT COCONUT BITES
These healthy coconut bites are made with only two ingredients. The recipe includes step-by-step pictures and two sugar-free options.
Provided by Maria Ushakova
Categories Recipes
Time 2h30m
Number Of Ingredients 4
Steps:
- Place 1 1/2 cup of the shredded coconut into a food processor, pulse a few times and process for about 6 minutes until you get a white paste which will appear smooth but will have a slightly grainy texture. Scrape the walls of the food processor bowl with a spatula as needed. Refer to the blog post for the step-by-step photos and instructions.
- Transfer the paste to a bowl. Add the remaining 1 cup of the shredded coconut and mix until combined.
- Cover a cutting board or baking sheet with parchment paper.
- Scoop about a half of the coconut mixture onto the silicon ice cube tray.
- Press the mixture into each cell using your fingers.
- Add the rest of the coconut mixture.
- Distribute the mixture equally between the cells and press tightly. Place the ice tray in the fridge for about 2 hours.
- Once the coconut bites firm up, start gently bending the ice tray to loosen them up until they pop out. Refer to the blog post for the step-by-step pictures
- Place the bowl with the coconut mixture in the fridge for about 15 to 20 minutes.
- To shape coconut bites, scoop the coconut mixture with a measuring spoon which is 1/2 tablespoon in size. Press the mixture firmly into the spoon with your thumb, and pop out the coconut bite. They will have a shape of half a ball. Place the coconut bites on the parchment paper with the flat side down. Once you are done shaping all coconut balls, place them in the fridge for about one hour until firm.
- Make the coconut paste.
- Mix the coconut paste with the rest of the shredded coconut to make the coconut mixture.
- Shape the coconut mixture using the preferred method.
- To toast the shredded coconut, pour all the shredded coconut onto a skillet and start warming it up over medium heat. Make sure to always stir the coconut with a wide wooden spoon. After about one minute, the coconut will become fragrant and will start changing color. Toast the coconut until golden brown for about 5 minutes. Once the coconut is toasted, transfer it on to a plate right away (it will continue toasting and might burn if left on a hot skillet.) Let the coconut cool a little bit and then pour it into the bowl of a food processor.
- Make the coconut paste.
- Mix the coconut paste with the rest of the coconut.
- Shape the coconut bites.
- Make the plain or toasted version above.
- Melt the dark chocolate. Dip the coconut bites half-way into the melted chocolate or, using 2 forks, dip them fully into the chocolate to cover. Place the chocolate covered coconut balls back on the parchment paper. Once all coconut balls are covered in chocolate, place them in the fridge. Refrigerate for 1 to 2 hours until chocolate is set.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.7 grams fat, Fiber 1.6 grams fiber, Protein 0.8 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize 1 chocolate covered coconut bite, Sodium 3.6 milligrams sodium, Sugar 2.8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1.1 grams unsaturated fat
MINI COCONUT CHEESECAKES BITES
Try coconut cheesecake bites with tropical spin! The taste of toasted coconut in Mini Coconut Cheesecake Bites make for a great, bite-sized dessert.
Provided by My Food and Family
Categories Recipes
Time 1h59m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
- Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
- Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
- Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 12 g, Protein 2 g
COCONUT CHICKEN BITES
Make and share this Coconut Chicken Bites recipe from Food.com.
Provided by JANIC412
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, coconut, salt, pepper and garlic powder together.
- Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
- Drizzle with melted butter.
- Bake approximately 25 minutes or until the chicken is browned and cooked through.
- Turn once during cooking.
- This is good served with an apricot or plum dipping sauce. Jan.
Nutrition Facts : Calories 1094.1, Fat 81.8, SaturatedFat 50.7, Cholesterol 319.5, Sodium 1046.4, Carbohydrate 34.6, Fiber 7.9, Sugar 3.3, Protein 57
COCONUT BITES
Our family lived in Mexico in the early 60's. My brother remembers Jicama Bites and Cucumber Bites using the same seasonings as Coconut Bites. We use to buy these off the street vendors. I know the seasonings sound like a turnoff, but they're really good and a good conversation piece at get-togethers. Guessing on the number of servings.
Provided by Toni in Colorado
Categories Coconut
Time 20m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- After getting off the shell of a coconut, break it into pieces. (Peel jicama and cut into slices as well as slicing a cucumber - choose what you want.).
- Sprinkle lemon juice on each piece.
- Sprinkle chile powder on each piece.
- Serve.
- Good chilled.
Nutrition Facts : Calories 88, Fat 8.3, SaturatedFat 7.4, Sodium 5.4, Carbohydrate 3.8, Fiber 2.2, Sugar 1.6, Protein 0.8
More about "coconut bites food"
HEALTHY COCONUT BITES - NATALIE'S HEALTH
From natalieshealth.com
4.1/5 (81)Total Time 30 minsCategory DessertCalories 72 per serving
- Pulse the shredded coconut in a grinder for a few seconds until flakes releases some of oils and texture becomes wet and dense. Transfer the mixture into a bowl and add other ingredients. Stir with a spoon until you get a thick paste.
- Leave the mixture for few minutes at room temperature, and then transfer it to the refrigerator for 20 minutes until mixture become firm and harden.
- Dose mixture with a teaspoon and form small bite-size balls with your hand. Immediately roll a ball in shredded coconut and place on a wax paper.
- Place finished coconut bites in a refrigerator to cool completely. Keep in cool place until serving.
COCONUT BITES RECIPE | MYRECIPES
From myrecipes.com
Servings 48
- Beat cookie mix, eggs, and lemon zest at medium speed with an electric mixer until combined; stir in coconut, pecans, and cherries.
- Spread mixture in a well-greased 13"x9" baking pan. Bake at 350° for 20 to 25 minutes or until center springs back when lightly pressed.
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COCONUT BITES - NO ADDED SUGAR - OIL-FREE VEGAN RECIPE
From nutritionstudies.org
- In a small size pot, cook the pineapple juice, mango, bananas and vanilla at medium low heat for 5 minutes.
- Scrape the seeds from the vanilla bean into the pot and discard the bean, then cook for two more minutes.
- Put the ingredients in the pot and the 4 cups of shredded coconut inside a food processor with an S blade and process until you have a smooth but firm mixture.
- Allow the mixture to cool down for about 1-2 hours, then using a small ice cream scoop or a spoon place a small amount in your hands, roll it into a ball before rolling it on the toasted coconut.
COCONUT BITES - COOK FOR YOUR LIFE
From cookforyourlife.org
3.7/5 (47)Estimated Reading Time 2 minsCategory Dessert, Healthy HolidaysCalories 942 per serving
CHOCOLATE COCONUT ENERGY BITES - WHAT THE FORK
From whattheforkfoodblog.com
4.3/5 (12)Category Snacks + AppsCuisine AmericanTotal Time 10 mins
- In a separate bowl, stir together honey, softened coconut butter, vanilla extract and melted coconut oil. Pour over the oat mixture and mix well to completely combine. If the mixture feels too dry, add a bit more honey. The mixture will be too soft to roll into balls.
- Refrigerate the mixture for 15-20 minutes and then roll into 24 balls, about the size of a ping pong ball. The mixture may be a bit crumbly so pressing them into balls might work better than rolling. I found that rolling them would cause them to crumble but pressing and forming them worked well. They will harden up and keep their shape when refrigerated.
3 INGREDIENT NO BAKE APRICOT COCONUT BITES (PALEO, VEGAN ...
From thebigmansworld.com
4.9/5 (13)Total Time 2 minsCategory SnackCalories 96 per serving
- In a high-speed blender or food processor, add your dried apricots and shredded coconut and blend until a dough is formed.
- Either roll the balls/bites in shredded coconut or the granulated sweetener of choice and refrigerate for 30 minutes to firm up.
NO-BAKE LIME COCONUT ENERGY BITES - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (12)Total Time 10 minsCategory SnackCalories 142 per serving
- To make the lime zest, use a fine grater or citrus planer on the lime to accumulate 1 tsp of zest (the outer peel). Slice the lime in half and squeeze or use a citrus juicer to make 2 tbsp of juice in a small bowl or container.
- Place the cashews in a food processor and mix until broken down into a coarse, grainy flour. A few larger pieces left behind are ok.
- Add the coconut, lime juice and zest and process until you the mixture sticks together when you press it between your fingers.
LIME COCONUT BITES | AN EASY COCONUT DESSERT! - MY CRAZY ...
From mycrazygoodlife.com
5/5 (2)Total Time 20 minsCategory DessertCalories 128 per serving
- Combine the shredded coconut, honey, coconut oil, lime juice, and lime zest in a bowl and mix well. I’ve found that mixing by hand works best.
- Form into balls. It's ok if they aren't firm right now–after they sit in the fridge and chill for a bit they'll firm up.
COCONUT APRICOT BITES - FOOD DOODLES
From fooddoodles.com
5/5 (1)Estimated Reading Time 2 minsCategory Dessert, SnackTotal Time 10 mins
- Throw everything in the food processor and blend till it forms a "dough". Then either scoop and roll into balls or feel free to refrigerate till the mixture firms up a little more before rolling as the coconut oil might liquefy if the dough is warm. You can even press into a pan, refrigerate and then slice like fudge
NO-BAKE COCONUT DATE BITES - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 2Total Time 15 minsCategory DessertCalories 93 per serving
- Add pitted dates, 1/4 cup of the shredded coconut, 1 Tbsp coconut oil, 1 Tbsp water, and 1 tsp vanilla extract. Process for about a minute until the mixture comes together and there are no big chunks of dates or cashews.
- Using a cookie scoop, scoop out 1 Tbsp of the mixture and form a ball using your hands. Repeat with the remaining coconut date mixture.
- Place remaining shredded coconut in a bowl. Roll the coconut date bites in the coconut. Place them in a container or in mini muffin liners and store them in the fridge.
CHOCOLATE COCONUT BITES - LIFE CURRENTS
From lifecurrentsblog.com
Reviews 28Estimated Reading Time 3 minsServings 16
- Place all ingredients in a food processor, and pulse until until very finely ground, and mixture starts sticking together. Press the crust mixture firmly into a 9x9-inch pan. Store in the refrigerator.
- Place coconut milk, sugar, and water in a medium saucepan, and cook over medium-high heat until mixture starts to get tiny bubbles around the edges. Add cornstarch mixture to coconut mixture, and stir vigorously as mixture thickens. Remove from heat, continue to stir, and pour over prepared crust. Place in refrigerator, and allow to cool.
COCONUT CREAM COOKIE BITES - GREAT GRUB, DELICIOUS TREATS
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- In a medium bowl, mix vanilla instant pudding and coconut milk together until smooth and thick.
PALEO NUT FREE CHOCOLATE COCONUT BITES - REAL FOOD WITH ...
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- Scoop into tablespoon portions onto wax or parchment paper and place in the fridge. You can leave them in little cookie shapes or, once chilled, roll them into balls.
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