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 CREAMS
Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. -Julie Fornshell, Bismark, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
ORANGE COCONUT CREAMSICLES
Orange coconut creamsicles are the perfect dairy-free creamsicle made with orange juice, coconut milk, honey, and vanilla. These popsicles are paleo-friendly and delicious!
Provided by Tiffany - The Coconut Mama
Categories Dessert
Number Of Ingredients 6
Steps:
- Pour the orange juice, orange zest, 1 cup of coconut milk, vanilla extract, and honey into a blender.
- Blend on high until the ingredients are mixed well.
- Add in the collagen powder if using, and blend again to incorporate.
- Fill the popsicle molds with the orange creamsicle mixture.
- Pour remaining coconut milk at the top of the molds.
- Secure with the lids and sticks and freeze for 4-6 hours, or until the popsicles are completely frozen.
Nutrition Facts : ServingSize 1 popsicle, Calories 214 calories, Sugar 22g, Fat 12g, SaturatedFat 10g, Carbohydrate 26g, Protein 3g
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 CREAM PUDDING
This is a microwave quickie. So nice for the summer and anytime, really! Recipe comes from a 1988 Jello cookbook. Cooking time is approximate.
Provided by Happy Harry 2
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 177.3, Fat 6.2, SaturatedFat 4.8, Cholesterol 12.8, Sodium 209.5, Carbohydrate 27.3, Fiber 1.2, Sugar 22, Protein 3.5
ORANGE CHANTILLY CREAM
Mom first tried this recipe from a French cookbook many years ago. She decorated the top of each light fluffy dessert cup with a slice of fresh orange from our trees! Everyone loved it. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.
Nutrition Facts : Calories 418 calories, Fat 33g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE-ORANGE POTS DE CRèME WITH CANDIED ORANGE PEEL
Categories Chocolate Citrus Dairy Dessert Bake Valentine's Day New Year's Eve Orange Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- For candied orange peel:
- Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into 1/8-inch-wide strips. Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes.
- Place remaining 1/4 cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally. Cover bowl and let stand at room temperature overnight. (Can be made 2 days ahead. Keep covered.)
- For pots de crème:
- Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.
- Divide mixture between two 8-ounce custard cups. Place cups in small baking dish. Add enough water to baking dish to come halfway up sides of cups. Cover dish tightly with foil. Bake until custard is set, about 40 minutes. Remove cups from water in dish. Place in refrigerator uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours. (Can be made 2 days ahead. Keep refrigerated.) Top with whipped cream, garnish with candied orange peel, and serve.
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