Orange Coconut Creams Food

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
• Once chilled, roll into small balls (about one inch) and place on waxed paper-lined baking sheets. Put back in fridge for 30 minutes.
• In a microwave, melt the chips and chocolate in a small bowl for one minute on 100% power. Stir and continue cooking in 30 second increments at 50% power, until smooth.
• Using a fork, dip the chilled balls one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to let the excess drip off, scrape the bottom of the fork on the edge of the bowl and gently place the dipped balls on parchment-lined baking sheets using a butter knife or toothpick to gently slide the ball off the fork if needed. Put in fridge for about 30 minutes to set. Store in an air tight container in a cool, dry place. (I like to keep them in my cold storage room).

ORANGE COCONUT CREMES

Steps:

• When using the coconut cream, use the thick layer of cream that settles at the top of the tin (don't shake tin or this will make the cream too runny). Place this thick coconut cream in the freezer to chill for a few minutes.
• Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
• Press base mixture into a silicone muffin tray hole (or in regular muffin tray lined with a strip of baking paper for easy removal). Use one hole per serve.
• Place into the fridge.
• Remove coconut cream from the freezer. Whisk in vanilla, coconut sugar and remaining orange rind until sugar has dissolved. If mixture isn't thick enough then return to the freezer for a little longer.
• Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

ORANGE COCONUT CREAM PUDDING

Steps:

• Combine mix and milk in a 11/2-qt. microwave-safe bowl, blend well.
• Cook at HIGH 3 minutes. Stir well and cook 2 minutes longer; then stir again and cook 1 minute more or until mixture comes to a boil.
• Stir in orange juice and rind.
• Spoon into individual dessert dishes.
• Chill.

ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
• Turn into pastry shell. Refrigerate.
• Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
• Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.

ORANGE COCONUT CREAMS

Steps:

• In a saucepan, combine the milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a mixing bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
• In a saucepan, combine the chips, chocolate and shortening. Cook and stir over low heat until smooth. Dip balls into chocolate. Place on waxed paper until set.

ORANGE COCONUT CREAM BARS

Steps:

• Preheat oven to 375 degrees. Lightly grease 13x9x2 baking pan.
• In large bowl, combine cake mix, oats, nuts, butter and egg until moistened and resembles coarse crumbs.
• Reserve 1 cup mixture. Firmly press remaining in bottom of pan. Bake 10 minutes.
• In separate bowl, combine milk and zest. Spread over base.
• Combine reserved crumb mixture, coconut and M&Ms (or chips). Sprinkle evenly over milk mixture and press lightly.
• Bake 20 - 25 minutes or until golden brown. Cool completely before cutting into bars.

ORANGE AND COCONUT CREAM SMOOTHIE

Steps:

• Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.