|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 37 for coconut fudge
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Cream together butter ... in oatmeal and coconut. Add dry ... mixture and swirl over chocolate filling. Bake at 350 degrees for 25 to 30 minutes. Serves 60.
Mix together sugar, ... and pour over oatmeal and coconut which has been mixed together. Stir thoroughly. Add vanilla. Drop from teaspoon onto waxed paper.
Combine the butter, cream of coconut, milk, coconut ... into squares. This fudge softens a little ... to keep it refrigerated until you plan to serve it.
Mix sugar and ... cold water. Add coconut. After a ... heat; add vanilla and beat until it begins to thicken. Pour into 2 buttered platters. Cut when cool.
Beat egg whites ... meringue. Blend in coconut and pecans into ... with brown paper. Bake for about 15 minutes in a slow oven, 325 degrees. Makes 3 dozen.
In a large ... cream cheese, egg, coconut and chocolate chips. ... Bake 1 hour and 15 minutes in a 350 degrees. Let cool 15 minutes and turn out on rack.
Generously grease and ... water. Filling: In small mixer bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate pieces.
Spread butter evenly ... 1 1/3 c. coconut. Combine everything ... sprinkle with remaining coconut. Bake at 325 degrees for 30 minutes. Store in refrigerator.
Spread butter evenly ... 1 1/3 cups coconut. Combine milk, ... at 325 degrees for 30 minutes. Serve warm or cool. Store any leftover pie in refrigerator.
Spread butter evenly ... 1 1/3 cup coconut in pie pan. ... coconut lined pie pan and sprinkle with remaining coconut. Bake at 325 degrees for 30 minutes.
Result Page: 1
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