WHITE CHOCOLATE-COCONUT CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.
WHITE CHOCOLATE CREAM PIE RECIPE
Treat your family to this White Chocolate Cream Pie Recipe. This White Chocolate Cream Pie Recipe includes cool coconut pudding and fluffy whipped cream
Provided by My Food and Family
Categories Home
Time 4h
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix 3/4 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Bake 10 min.
- Microwave 2 oz. chocolate in small microwaveable bowl on HIGH 1 to 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
- Meanwhile, beat pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer.
- Microwave remaining chocolate and 1/4 cup whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool completely, stirring occasionally.
- Beat remaining whipping cream in chilled large bowl with mixer on high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until blended. Stir in remaining whipped cream. Spoon over filling in crust.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g
COCONUT & WHITE CHOCOLATE ICE CREAM
My husband is a self-confessed chocoholic. So when I recently found an English recipe book titled "Chocolate 100 Best Recipes" I just had to buy it! This is the first recipe I've tried so far, and it turned out a great success. We had this with pureed mango, yum, yum! Cooking time is freezing time. I don't have an ice-cream maker, but I didn't need to break down any ice crystals, as recommended in this and most other ice cream recipes I've come across. But if you feel you need to give the ice cream some extra attention, remove from the freezer after the first 2 hours and beat with a fork before returning for the rest of the freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the eggs, egg yolks and sugar in a heatproof bowl and beat together until well blended (this bowl will sit over a saucepan of water at step 3, so make sure you get your sizes right first).
- Gently heat the single cream, chocolate and coconut in a saucepan until they melt; once melted continue to heat, stirring constantly until almost boiling; pour the cream mixture onto the egg mixture, stirring vigourously to mix everything thoroughly.
- Place the bowl over a saucepan of gently simmering wter, making sure the base of the bowl does not touch the water; heat the mixture, stirring constantly, until it lightly coats the back of a spoon; turn off the heat, carefully take the bowl off the pan and leave the contents to cool.
- Place the double cream and rum (or whatever you are using) into a seperate bowl and whip until slightly thickened; then fold into the cooled chocolate mixture.
- Freeze in an ice-cream maker, or pour into one large or 2 small freezerproof containers and freeze for 8 hours (or overnight).
- Unless you want spoons like Uri Geller's, transfer the container from the freezer to your fridge for 30 minutes before serving.
Nutrition Facts : Calories 634.7, Fat 50.5, SaturatedFat 34, Cholesterol 222.9, Sodium 89.3, Carbohydrate 38.1, Sugar 30.6, Protein 7.4
RASPBERRY COCONUT BARS
Easy to bake and take, these bars blend a winning combination of flavors: raspberry, cream cheese, coconut and white chocolate chips.
Provided by -Mary-
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
- Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
- Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.
Nutrition Facts : Calories 254, Fat 10.6, SaturatedFat 6.9, Cholesterol 32.4, Sodium 125.3, Carbohydrate 37.4, Fiber 1.2, Sugar 22.7, Protein 2.9
WHITE CHOCOLATE MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love.-Joyln Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in 4 cups coconut and nuts, about 1/2 cup at a time., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 275° for 25 minutes or until firm to the touch. Remove to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate; stir until smooth. Spoon 1/4 teaspoon white chocolate on each cookie; sprinkle each with 1 teaspoon coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container.
Nutrition Facts :
WHITE CHOCOLATE COCONUT DREAM
Steps:
- Crust Preparation:
- Preheat oven to 450 degrees F.
- Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
- Filling Preparation:
- Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
- White Chocolate Mousse Preparation:
- Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
- Assembly:
- Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.
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