ORANGE COCONUT CREAM PUFFS
These Orange Coconut Cream Puffs is a gourmet cream puff recipe that takes ordinary cream puffs to a new level. Toasted coconut mixed with a strong orange flavor makes these cream puffs absolutely amazing. While there are several steps in making these cream puffs, one bite and it will be worth it.
Provided by Jill
Categories Dessert
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425F. Line a baking sheet with parchment or a silicon baking mat.
- Whisk eggs together in a measuring cup or small bowl and set aside.
- Melt butter in heavy sauce pan over med-low heat with coconut milk, water, salt, and sugar.
- Once melted, add all flour at once stirring constantly with a wooden spoon for about 3 minutes to evaporate some of the water and bring together into a mass that pulls away from the sides of the pan.
- Remove from heat. Add 2/3 of whisked eggs stirring vigorously for about 1 minute. When incorporated, assess and add more egg a little at a time stirring vigorously after each addition until paste is smooth and glossy and forms a "V" when the spoon is pulled away.
- Add mounds of ~2 heaping tsp to lined baking sheet in either of the following ways.
- Add to pastry bag and pipe with a large star tip in a spiral.
- Use two spoons to form approximate spheres.
- Wet fingers can be used to press down peaks or reshape odd lumps.
- Bake at 425° F for 10 minutes until just starting to turn golden brown. Do not open the oven during this time. Reduce heat to 375° and bake for a further 8-10 minutes until fully golden brown and crunchy.
- Remove from oven. Use the handle of a wooden spoon or a large chopstick to poke a hole in the side or bottom of each puff as soon as possible, allowing remaining steam to escape so that the pastry doesn't become soggy. Allow to cool completely.
- Beat cold cream with a whisk or handheld mixer until soft peaks form.
- Sprinkle orange zest and sifted powdered sugar evenly over surface of cream. Beat further until fairly stiff and sugar is evenly distributed.
- Fold in orange juice carefully so you do not deflate the cream. Cover and set aside in fridge until ready to assemble.
- If coconut is not already toasted: spread evenly on a lined baking sheet and toast in a 300° F oven for 3-5 minutes until just starting to turn golden. Remove from oven and set aside to cool before assembly.
- Once puffs and cream are completely cool:
- Fill a piping bag or syringe fitted with a filling/injection tip with the beaten cream.
- Pipe cream into puffs through the previous perforation until puff is sturdy to a gentle squeeze, but not bursting. You may need to adjust the angle of the piping tip several times to navigate the pockets inside the choux. Repeat with remaining puffs and cream.
- Place filled puffs in freezer while heating chocolate ganache.
- Melt white chocolate and coconut cream in a double boiler or heat proof bowl sitting on a pot of simmering water. Do not allow water to touch bottom of bowl.
- When mostly melted, stir until completely incorporated. Turn off heat but leave bowl sitting over hot water.
- Remove filled puffs from freezer. Holding the base of the puff with your fingers, dip top into ganache, rotating until about half of puff is coated. Flip and rest coated puff chocolate side up on the tray.
- Repeat with another puff. Once that puff is coated. Take first puff and gently roll ganache in cooled coconut flakes. If it is very warm in you work space, you may need to coat 2 puffs in chocolate before coating first one in coconut. Repeat pattern with remaining puffs.
- Once all puffs are coated, move to fridge to allow ganache to set completely, about 15-30 minutes.
- Best if served immediately, but can be stored in an airtight container in the fridge for several hours or in the freezer for several days. If frozen, allow to defrost on a plate or open baking tray before serving.
ORANGE COCONUT CREAMS
Steps:
- In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
- Once chilled, roll into small balls (about one inch) and place on waxed paper-lined baking sheets. Put back in fridge for 30 minutes.
- In a microwave, melt the chips and chocolate in a small bowl for one minute on 100% power. Stir and continue cooking in 30 second increments at 50% power, until smooth.
- Using a fork, dip the chilled balls one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to let the excess drip off, scrape the bottom of the fork on the edge of the bowl and gently place the dipped balls on parchment-lined baking sheets using a butter knife or toothpick to gently slide the ball off the fork if needed. Put in fridge for about 30 minutes to set. Store in an air tight container in a cool, dry place. (I like to keep them in my cold storage room).
ORANGE COCONUT CREMES
Steps:
- When using the coconut cream, use the thick layer of cream that settles at the top of the tin (don't shake tin or this will make the cream too runny). Place this thick coconut cream in the freezer to chill for a few minutes.
- Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
- Press base mixture into a silicone muffin tray hole (or in regular muffin tray lined with a strip of baking paper for easy removal). Use one hole per serve.
- Place into the fridge.
- Remove coconut cream from the freezer. Whisk in vanilla, coconut sugar and remaining orange rind until sugar has dissolved. If mixture isn't thick enough then return to the freezer for a little longer.
- Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.
ORANGE AND COCONUT CREAM SMOOTHIE
Smoothies are too big for me, and have too many calories, and juice shots are just, well, nasty! So this miniature smoothie is just perfect for me. It's a delicious smoothie. Garnish with a slice of orange.
Provided by In the Kitchen with Cookie
Categories Drinks Recipes Smoothie Recipes Orange
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 70.8 g, Fat 19.7 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 18.6 g, Sodium 44.2 mg, Sugar 67.1 g
CREAMY ORANGE-COCONUT SMOOTHIE
A creamy smoothie made with coconut, a fresh orange, and notes of vanilla is a great way to start the day. Garnishing with shredded coconut is optional.
Provided by lutzflcat
Categories Drinks Recipes Smoothie Recipes Orange
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine orange chunks, yogurt, orange juice, almond milk, 2 tablespoons coconut, brown sugar, and vanilla extract in a blender; process until smooth. Add ice cubes and puree until smooth and thick. Divide between 2 glasses and garnish with remaining coconut.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 1.9 g, Fiber 2.9 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 44.4 mg, Sugar 18.1 g
ORANGE COCONUT CREAMS
Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. -Julie Fornshell, Bismark, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 dozen.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts :
ORANGE COCONUT FROSTING
Make and share this Orange Coconut Frosting recipe from Food.com.
Provided by JeriBinNC
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
- Let stand for a few minutes until sugar is completely dissolved.
- Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
- Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.
Nutrition Facts : Calories 1390.3, Fat 111.9, SaturatedFat 75.9, Cholesterol 326.1, Sodium 280.6, Carbohydrate 98.3, Fiber 4.2, Sugar 85.1, Protein 7.7
ORANGE COCONUT CREAM PUDDING
This is a microwave quickie. So nice for the summer and anytime, really! Recipe comes from a 1988 Jello cookbook. Cooking time is approximate.
Provided by Happy Harry 2
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine mix and milk in a 11/2-qt. microwave-safe bowl, blend well.
- Cook at HIGH 3 minutes. Stir well and cook 2 minutes longer; then stir again and cook 1 minute more or until mixture comes to a boil.
- Stir in orange juice and rind.
- Spoon into individual dessert dishes.
- Chill.
Nutrition Facts : Calories 177.3, Fat 6.2, SaturatedFat 4.8, Cholesterol 12.8, Sodium 209.5, Carbohydrate 27.3, Fiber 1.2, Sugar 22, Protein 3.5
ORANGE COCONUT CREAM BARS
A variation of the Seven Layer Cookie, except it's made with yellow cake mix instead of graham crackers and doesn't have butterscotch chips. YUM-O!!! (Prep time is approximate)
Provided by ELo1980
Categories Bar Cookie
Time 50m
Yield 26 Bars, 26 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly grease 13x9x2 baking pan.
- In large bowl, combine cake mix, oats, nuts, butter and egg until moistened and resembles coarse crumbs.
- Reserve 1 cup mixture. Firmly press remaining in bottom of pan. Bake 10 minutes.
- In separate bowl, combine milk and zest. Spread over base.
- Combine reserved crumb mixture, coconut and M&Ms (or chips). Sprinkle evenly over milk mixture and press lightly.
- Bake 20 - 25 minutes or until golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 252.4, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.1, Sodium 212.8, Carbohydrate 32.6, Fiber 1.4, Sugar 22.1, Protein 3.9
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