Coconut Cream Fudge Bites Food

COCONUT CREAM FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the coconut; press onto bottom of prepared pan.
• Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

COCONUT FUDGE

Steps:

• Line a 6, 8 or 9 inch square pan with tin foil or parchment paper.
• Melt the chocolate chips using a double boiler or in the microwave.
• Allow the chocolate to cool, stirring often, until just warm to the touch.
• Stir the cream of coconut well then pour it over the warm chocolate.
• Stir until well combined then pour into the prepared pan.
• Sprinkle on shredded coconut if using.
• Cover pan and chill in the refrigerator for about 3 hours until firm.
• Remove and cut into 24 pieces.

COCONUT CRèME FUDGE

Steps:

• Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Set aside.
• Combine sugar, butter and evaporated milk in nonstick 4-quart saucepan. Cook over medium heat until butter is melted and mixture comes to a boil. Continue cooking until mixture reaches 230°F on candy thermometer or small amount dropped into ice water forms a fine, thin thread. Remove from heat.
• Stir in marshmallow crème and white baking chips until chips are melted and mixture is smooth. Add 2 1/2 cups coconut and coconut flavoring; mix well. Spread mixture into prepared pan. Sprinkle fudge with 1/2 cup toasted coconut. Refrigerate 4 hours or until firm.
• Lift fudge out of pan, using foil ends. Cut into 1-inch squares. Store refrigerated.

COCONUT-ALMOND FUDGE CUPS

Steps:

• In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes. , Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool., For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups., For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.

COCONUT FUDGE

Steps:

• Line a baking dish with aluminum foil.
• Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
• Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
• Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

COCONUT CREME FUDGE

Steps:

• In large pot over medium heat, cook and stir butter, sugar and milk.
• Bring to boil and boil for 5 minutes or candy temperature of 230 degrees.
• Remove from heat.
• Add marshmallow creme and white chips stirring til well blended and chips are melted.
• Add in coconut and coconut flavoring.
• Mix well and pour into greased or sprayed medium baking dish.
• Cool completely, then chill til firm.

EASY FUDGE BITES

Steps:

• Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
• Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
• Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

CHOCOLATE COCONUT FUDGE

Steps:

• Grease an 8-inch square pan.
• Slowly add in sugar to softened cream cheese.
• Combine well with each addition of sugar.
• Add other ingredients in to mix; blend well.
• Pour mixture into pan.
• Refrigerate for several hours before cutting up.
• Enjoy!

COCONUT-FUDGE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
• Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
• Bake crust at 350 degrees for about 10 minutes. Cool.
• In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
• In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
• Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
• Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.