Coconut Fudge Cheesecake Food

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 CHEESECAKE

Steps:

• Grease a 9 inch spring form pan and set aside.
• Preheat oven to 325.
• For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
• For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
• Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
• Take the cheesecake out and spread the topping evenly over the top.
• Bake for another 5 to 7 minutes.

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 CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

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.

CHOCOLATE AND COCONUT FUDGE

Steps:

• Line a 20cm square cake tin with baking paper - it's important to make sure that you leave plenty of paper hanging over the sides to help you remove the fudge once it has set.
• Place the shredded coconut into a grill which has been heated to a medium heat and cook for 1 - 2 minutes or until the coconut begins to turn golden. Set aside until needed.
• Pour the condensed milk into a medium saucepan over low heat and add the milk chocolate - which has been broken into squares.
• Stir regularly until the chocolate has melted and the ingredients have combined - around 8 - 10 minutes.
• Remove the saucepan from the heat and add 1 cup of shredded coconut and quickly mix to combine. Pour the fudge into the prepared tin and sprinkle the extra coconut over the top. Place in the fridge for a minimum of 6 hours (preferably overnight) to set
• Remove the set fudge from the fridge and cut into squares.

CHERRY FUDGE TRUFFLE COCONUT CHEESECAKE

Steps:

• Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with melted chocolate, whipped cream, toasted coconut and cherries.

FABULOUS FUDGE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

COCONUT-FUDGE CHEESECAKE

Steps:

• For crust:
• Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
• For topping:
• Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)
• *Available in the liquor department of most supermarkets nationwide.

COCONUT FUDGE CHEESECAKE

Steps:

• 1. Filling 4 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1/4 teaspoon almond extract 1 cup canned cream of coconut (such as Coco López) 1 cup sweetened shredded coconut, toasted 2 tablespoons all purpose flour 4 large eggs
• 2. Topping 5 tablespoons whipping cream 5 tablespoons light corn syrup 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup sliced almonds, toasted 1/4 cup sweetened shredded coconut, toasted
• 3. For crust: Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature. For filling: Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight. For topping: Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)