|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.
Results 1 - 10 of 117 for coconut sherbet
Heat oven to ... tablespoons butter. Press coconut firmly and evenly ... golden brown. Cool. Scoop 4 cups sherbet into the cooled crust. Serve right away.
Whip cream; add ... alternate spoonfuls of sherbet so that each ... briefly in hot water to remove from cup after they are frozen overnight. Serves 10 to 12.
Cut oranges in ... 1/2 inch thick sherbet, leaving cavity ... until firm. Mix fruit and fill cavity. Garnish with mint or cherry or even Cool Whip and nuts.
Crush cereal; mix with coconut and melted butter. ... ice cream, then sherbet. Spread whipped ... serve 50. Do not serve in aluminum pan. Serves 18 to 20.
Place small scoop of sherbet in six parfait ... filling. Repeat with remaining sherbet and filling, adding two more layers. Sprinkle with roasted coconut.
Combine cookie crumbs ... in freezer. Soften sherbet and spread over ... platter. Garnish with fresh raspberries and mint sprigs if desired. Yield: 12 servings.
Dissolve Jello in water, add sherbet immediately and stir ... mold. Chill until firm. Unmold and fill center with Ambrosia Fruit Salad: Mix all and chill.
Pour boiling water ... Stir in raspberry sherbet until melted. Pour ... mandarin oranges, pineapple, coconut, and marshmallows. ... unmolded Jello with filling.
Combine all ingredients. Spread in prepare graham cracker crust. Sprinkle coconut on top (optional) and freeze.
Crumb cookies and ... mixture in 9x13 inch pan. Spoon sherbet over mixture, smooth, cover with remaining half of crumb mixture. Freeze. Makes 18 servings.
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