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 AND COCONUT CREAM SMOOTHIE
Smoothies are too big for me, and have too many calories, and juice shots are just, well, nasty! So this miniature smoothie is just perfect for me. It's a delicious smoothie. Garnish with a slice of orange.
Provided by In the Kitchen with Cookie
Categories Drinks Recipes Smoothie Recipes Orange
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 70.8 g, Fat 19.7 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 18.6 g, Sodium 44.2 mg, Sugar 67.1 g
ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
- Turn into pastry shell. Refrigerate.
- Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
- Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.
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.
Provided by Allrecipes Member
Time 1h
Yield 108
Number Of Ingredients 8
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.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 13.8 g, Cholesterol 3.5 mg, Fat 3.2 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 13.4 mg, Sugar 13.1 g
ORANGE COCONUT CREAM BARS
A variation of the Seven Layer Cookie, except it's made with yellow cake mix instead of graham crackers and doesn't have butterscotch chips. YUM-O!!! (Prep time is approximate)
Provided by ELo1980
Categories Bar Cookie
Time 50m
Yield 26 Bars, 26 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 252.4, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.1, Sodium 212.8, Carbohydrate 32.6, Fiber 1.4, Sugar 22.1, Protein 3.9
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 COCONUT POPSICLES RECIPE BY TASTY
Here's what you need: coconut milk, freshly squeezed orange juice, honey
Provided by Joey Firoben
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Place the coconut milk, orange juice, and honey in a blender and blend until the mixture is smooth.
- Pour the coconut mixture into popsicle molds filled almost to the brim.
- Freeze the popsicles for at least 4 hours.
- Unmold the popsicles.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
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- 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).
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