Orange Coconut Creams Recipes

Steps:

• Prepare ice cream:
• Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
• Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
• Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
• Make meringues while custard chills:
• Preheat oven to 350°F.
• Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
• Reduce oven to 200°F.
• Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
• Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
• Freeze custard while meringues bake:
• Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
• Assemble dacquoise:
• Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
• About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.

Steps:

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

Steps:

• Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
• Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
• Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
• Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
• Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
• To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.

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.

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.

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.

Steps:

• Beat first 5 ingredients in medium bowl until stiff peaks form.
• Line each of 4 old-fashioned glasses with angel food cake round and sprinkle with 1/2 teaspoon rum, if desired. Drop scant 1 tablespoon jam on each; spread jam to edge of cake. Top with heaping tablespoon pineapple cubes, heaping tablespoon cream mixture, and 1 tablespoon coconut. Repeat layering. Garnish each trifle with fresh pineapple wedge.

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.