Brazil Nut Coconut Bark Recipes

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QUICK AND EASY COCONUT BARK ("COCADA")



Quick and Easy Coconut Bark (

Provided by Marcela Valladolid

Categories     dessert

Time 25m

Yield 12 pieces

Number Of Ingredients 3

Nonstick cooking spray
5 1/2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
  • Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

COCADA: EASY COCONUT BARK



Cocada: Easy Coconut Bark image

Provided by Marcela Valladolid

Categories     dessert

Time 40m

Yield 24 bars

Number Of Ingredients 3

Nonstick cooking spray, for spraying baking dish
5 1/2 cups (one 14-ounce bag) sweetened shredded coconut
1/2 cup sweetened condensed milk

Steps:

  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
  • Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
  • Cool slightly, then cut into squares. Serve warm or at room temperature.

COCONUT-MANGO-MACADAMIA NUT BARK



Coconut-Mango-Macadamia Nut Bark image

Provided by Food Network Kitchen

Time 1h25m

Yield 1 pound bark

Number Of Ingredients 5

1 pound bittersweet chocolate
1/2 cup toasted coconut flakes
1/2 cup chopped macadamia nuts
1/2 cup chopped dried mangoes
1/2 cup chopped crystallized ginger

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
  • Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

WHITE CHOCOLATE COCONUT BARK



White Chocolate Coconut Bark image

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield about 1 pound

Number Of Ingredients 4

1 package (10 to 12 ounces) white baking chips
1/2 cup toasted macadamia nuts, chopped and divided
1/2 cup toasted sweetened shredded coconut, divided
1/2 cup crystallized ginger, chopped and divided

Steps:

  • Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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