COCADA: EASY COCONUT BARK
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
- Cool slightly, then cut into squares. Serve warm or at room temperature.
QUICK AND EASY COCONUT BARK ("COCADA")
Steps:
- Preheat the oven to 350 degrees F.
- Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.
PISTACHIO, DRIED CRANBERRY, AND TOASTED COCONUT BARK
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Number Of Ingredients 5
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
TOASTED COCONUT BARK
Toasted Coconut Bark is proof that sometimes simple is best! Made with just 3 ingredients - white chocolate, sliced almonds, and toasted coconut - it's a delicious flavor combination that's perfect for the holidays!
Provided by Cathy Trochelman
Categories Desserts
Time 5m
Number Of Ingredients 3
Steps:
- Toast the coconut: spread sweetened shredded coconut on a rimmed baking sheet. Bake at 350° F. 8-10 minutes, stirring halfway through. Set aside to cool.
- Cut white chocolate into squares. In a small saucepan, heat over medium-low heat, stirring constantly, until melted. (You can also melt it in the microwave, stirring every 30 seconds to avoid over-heating.)
- To the melted chocolate, add the sliced almonds and toasted coconut. Stir to combine.
- Spread mixture in a 1/4 inch layer on a baking sheet covered in wax paper.
- Once hardened, cut or break into pieces.
Nutrition Facts : Calories 212 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 46 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
WHITE CHOCOLATE COCONUT BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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