Coconut Cubes Recipes

COLD BREW WITH COCONUT ICE CUBES

Steps:

• In a jar with a tight fitting lid, combine coffee grounds and 2 ¼ cups cold water. Stir to combine. Cover and set aside at room temperature for at least 12 hours.
• Meanwhile, make coconut ice cubes. Preheat oven to 350 and spread coconut onto a rimmed baking sheet. Transfer to oven and toast until golden, stirring occasionally, about 20-25 minutes. Let cool completely.
• In a measuring cup, combine sweetened condensed milk, 2 ½ cups warm water, and a pinch of salt. Stir to combine.
• Divide among two 15-cube, 15-ounce capacity silicone ice cube tray. Divide coconut among cubes.
• Transfer to freezer and freeze until firm, at least 2 hours.
• Strain the coffee twice through a sieve lined with a coffee filter or cheesecloth.
• Pour the strained coffee into a large pitcher. Add remaining 2 ¼ cups cold water.
• Divide among glasses and serve with ice cubes.

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

COCONUT CUBES

Steps:

• Pre heat oven to 300.
• Grease an 8 inch sqaure cake pan and set aside.
• Prepare the base; mix together graham wafer crumbs and shortening, set aside.
• Prepare the filling: in a large bowl, whisk eggs with sugar.
• One after the other, without overmixing blend in flour, coconut, vanilla, and pineapple.
• Press graham wafer mix into the bottom of cake pan.
• Pour filling over top.
• Bake at 45 minutes; let cool.
• Top with apricot jam and cut into squares.