|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 11 for coconut mousse
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Crust: Toss wafer ... 250 degrees. Spread coconut on jelly roll ... a lattice design on top of pie. Refrigerate at least 5 hours or overnight. Serves 8.
Crust: Crush crackers ... or until firm. Mousse: Pour boiling ... spread 2 cups Cool Whip over the mousse. Decorate with the toasted coconut and M&M's.
Custard: Puree 1 ... Chill 3-4 hours. Mousse: Prepare whipped ... packet Equal and coconut extract. Chill at ... Diabetic exchange: 1/2 starch, 1 1/2 fat.
This dessert looks ... of Simply Creamy Mousse as follows: Melt ... whipped cream and coconut into cream cheese ... 14, double Simply Creamy Mousse recipe.
Place orange juice ... into lime mixture, and pour into crust. Garnish with 1 tablespoon lime peel and coconut and refrigerate until set, about 3 hours.
In a medium saucepan sprinkle gelatin over 1 cup of water; heat, stirring until gelatin mixture is dissolved. Pour the mixture into the blender; add ...
Melt 6 ounce ... syrup. Toss in coconut and mix lightly. ... Fold in almonds and spoon into crust. Decorate with chocolate shavings. Chill 2 hours. Serve.
Make pudding, fold ... several hours so coconut can absorb moisture ... before serving by sprinkling coconut and or nuts and or chocolate pieces on top.
Mix jello, water, ... hour until it begins to gel. Beat with mixer until foamy. Mix in cool whip, drained pineapple and coconut. Pour into a 10 cup mold.
Beat egg whites ... Sprinkle rim with coconut. Bake at ... fold into chocolate and pour into shell. Chill and serve. Should be made day before and chilled.
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