|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 76 for coconut cream candy
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Spray a cookie ... the water and cream of tartar. Add ... 310°F on a candy thermometer or until ... coat. If a coconut or nut coating ... - it will burn!
In a heavy ... sugar, water, vinegar, cream of tartar and ... taffy). Pull the candy out into long ... Allow to stand overnight before cutting into slices.
Bring butter, sugar ... not boil. Add coconut. Divide mixture ... second layer on top and press gently but well. Add third layer and press. Cut into squares.
Combine cream, sugar and ... Cook to 238 degrees for 12 minutes, stirring constantly. Add vanilla and coconut. Cool and beat. Pour onto a buttered platter.
Melt butter in ... boiling and boil 2 minutes. Remove from heat and add coconut and vanilla. Beat until creamy. Pour into buttered pan and cut into squares.
This candy may be formed into round balls and dipped in chocolate.
Mix well until firm. Place in refrigerator. Shape into small balls and dip in one 12 ounce package chocolate chips and 1/2 cake paraffin melted in ...
Melt butter and add all ingredients, except chocolate chips and paraffin wax. Work in with your hands. Roll into balls and put in refrigerator ...
1. Make ice cream balls with an ... roll in crushed candy and coconut. 3. Put ... put each snowball in small dish or cup and pour chocolate sauce on top.
Bring cream cheese to room ... slowly add sugar, coconut, cream and ... cinnamon until well coated. (If freezing, don't roll in cinnamon until serving time.)
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