Orange Coconut Cremes Recipes
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 CREMES
An extremely tasty candy; which looks beautiful in your hand dipped candy box or on a plate. Happiest of holiday preps!
Provided by Amy Alusa @amyalusa
Categories Candies
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 powdered 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. Yield: 9 dozen.
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- 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 on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
- 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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