Coconutbites Recipes
COCONUT-DATE BITES
Steps:
- In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
- Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
- Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
- Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
COCONUT CHOCOLATE BITES
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
Categories Candy Chocolate Dessert Valentine's Day Quick & Easy Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 (1-inch) candies
Number Of Ingredients 6
Steps:
- Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
- Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
COCONUT BITES
Our family lived in Mexico in the early 60's. My brother remembers Jicama Bites and Cucumber Bites using the same seasonings as Coconut Bites. We use to buy these off the street vendors. I know the seasonings sound like a turnoff, but they're really good and a good conversation piece at get-togethers. Guessing on the number of servings.
Provided by Toni in Colorado
Categories Coconut
Time 20m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- After getting off the shell of a coconut, break it into pieces. (Peel jicama and cut into slices as well as slicing a cucumber - choose what you want.).
- Sprinkle lemon juice on each piece.
- Sprinkle chile powder on each piece.
- Serve.
- Good chilled.
Nutrition Facts : Calories 88, Fat 8.3, SaturatedFat 7.4, Sodium 5.4, Carbohydrate 3.8, Fiber 2.2, Sugar 1.6, Protein 0.8
COCONUT BITES
This recipe is really easy to make but you will be surprised how good it is.
Provided by cookwithanna
Time 35m
Yield Serves 12
Number Of Ingredients 3
Steps:
- Whisk the egg white until stiff.
- Mix in the sugar until shiny then fold in the coconut.
- Roll the mixture into small balls and evenly cover with coconut then place them on a baking tray with greaseproof paper.
- Bake in the center of the oven at 180C/gas mark 4 or until golden.
- ENJOY!!!
COCONUT CHOCOLATE BITES
Do you like chocolate and coconut? Do you like Mounds bars? This is better! My daughter makes this for me. It is a "died and gone to heaven" confection! Easy, too! (She couldn't find unsweetened dried coconut in our town, so she just used all sweetened flaked coconut)
Provided by Chef PotPie
Categories Candy
Time 30m
Yield 32 candies
Number Of Ingredients 4
Steps:
- Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
- Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
Nutrition Facts : Calories 32.1, Fat 1.8, SaturatedFat 1.6, Cholesterol 1.1, Sodium 15.5, Carbohydrate 3.8, Fiber 0.2, Sugar 3.6, Protein 0.4
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- Pulse the shredded coconut in a grinder for a few seconds until flakes releases some of oils and texture becomes wet and dense. Transfer the mixture into a bowl and add other ingredients. Stir with a spoon until you get a thick paste.
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