Ingredients:
1 can coconut cream
1 handful of sultanas
2 eggs
2 cups SR flour
Method:
Soak the sultanas in the coconut cream overnight to plump up the sultanas. Then mix all of the ingredients together (you may have to add a little water if the mixture is too dry). You can add sugar and spices (or dessicated coconut if you want a stronger coconut taste). Spoon into muffin tins and bake at 180ºC for 20 mins.
Ingredients:
1 cup self-raising flour
1/4 cup sugar
1 cup coconut
3/4 cup milk
Method:
Mix all ingredients together
Combine all ingredients and mix well, pour into a prepared cake tin and bake at 180C for 30 mins
Ingredients
250g chopped dried apricots
1 cup fruit juice
8 “weetbix/vitabrits”, crushed
1/4 cup honey
desiccated coconut to coat
Method:
1). Add apricots and juice to a saucepan and bring to the boil. Remove from the heat and allow to cool. Mash/puree the apricots.
2). In a bowl, combine the weetbix, honey, and the cooked apricot mixture, and mix well.
3). Form mixture into small balls, and roll in coconut. Refrigerate until set.
– now I’ve tried this and I can’t say the results were great….. I like normal apricot balls, I didn’t like these – too weetbixey…. hubby thought they were good though.
I know these as “Dreams”, but other people might know them as Coconut truffles, or some other name.
Ingredients:
1 packet of plain biscuits (like “Nice” or something similar)
1 can of sweetened condensed milk
1 cup of desiccated coconut
2 tablespoons of cocoa
Optional – Marshmallows
Method:
1). Blend the biscuits into crumbs. Either use a food processor, or place them in a freezer bag and bash them with a rolling pin (tons of fun!).
2). Mix the biscuits, cocoa, milk and 1/2 the coconut together, and form this into balls (Optional, form them around a marshmallow – you might want to cut the marshmallows into 4 and make smaller ones that are more bitesize though).
3). Roll the balls in the remaining coconut, and allow to set (put in the fridge).
4). Avoid eating them all until they have set
Ingredients:
4 cups “Rice Bubbles”
3tb Cocoa powder
1c Icing Sugar
250g Copha
1c Desiccated Coconut
Method:
Combine all dry ingredients together. Melt the Copha in a saucepan then pour over the dry ingredients. Mix well then spoon into paper patty pan cases.
(Makes about 30 balls)
Ingredients:
1c puffed millet or rice
1/2c coconut
1/2c sesame seeds
1/2c sunflower seeds
1/2c honey (or rice malt)
1/2c tahini paste
1c combined linseed, sunflower seed & almond meal
1c chopped nuts (almonds, cashews, brazil, hazelnuts etc)
1c chopped dried fruit
Method:
1). Combine the dry ingredients and gradually add in the honey and tahini, mixing well.
2). Shape the mixture into balls, and coat with coconut or sesame seeds
3). To make this mixture into muesli bars, spread out in a greased tray, slice into bars and bake until browned in a moderate oven.
(Credit for this recipe to Chrissy from Natural Parenting Forum)
Ingredients:
Base
125g melted butter
1/3c Caster Sugar
1/4c Coconut
1c Self Raising Flour
2tsp Cocoa
Pinch Salt
Topping
3Tb Condensed Milk
1Tb Cocoa
1c icing sugar
30g butter
1c Coconut
1tsp Vanilla essence
Method:
1). Combine the dry ingredients for the base, then add the melted butter and mix well. Press into a prepared lamington tray and bake at 180C for approx 25 mins
2). Combine the topping ingredients together (If mixture is too dry, add more condensed milk). Spread this over the cooked base with a knife that has been dipped in hot water and then dried, to help it spread. Refrigerate until set.
(From http://www.phpbber.com/phpbb/viewtopic.php?t=148&mforum=yummystuff)
Ingredients:
100g butter, at room temperature
215g (1 cup) caster sugar
3 eggs
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
105g (1/4 cups) desiccated coconut
315g (1/2 cup) cherry jam
1 x 680g jar cherries, drained on paper towel
130g (2 cups) shredded coconut
Method:
Preheat oven to 180°C.
Grease and line a 20 x 30cm lamington pan.
Cream butter and 1/2 the sugar.
Add 1 egg and beat until just combined.
Stir in combined flours and 20g of the desiccated coconut.
Spoon the mixture into the pan and smooth the surface.
Bake for 20 minutes or until golden. Allow to cool slightly for 10mins.
When Cooled, spread jam evenly on the base, then sprinkle the cherries evenly on top. Combine the remaining coconut (both types), egg and sugar. Spoon this evenly over the cherry mixture.
Bake for a further 20 minutes or until golden and set.
When cooked, allow to cool completely then cut into squares.
(From Australian Good Taste magazine http://www.taste.com.au/recipes/2121/cherry+coconut+slice)
Ingredients:
80g melted butter
2/3c caster sugar
2 tsp vanilla essence
1 egg, lightly beaten,
2/3c desiccated coconut
1c self raising flour
2/3c milk
for topping:
1c desiccated coconut
2c icing sugar
1 tsp butter, softened
red food colouring
Method:
1). Mix together the butter, sugar, vanilla, coconut, egg, milk and sifted flour in a bowl until combined.
2). Spoon mixture into paper “patty” cases, and bake in a preheated 180C oven for 10-20 mins, until cooked.
3). To make the topping. Mix together the icing sugar, coconut, 2 -3 drops food colouring and butter. Gradually pour in 1/4 cup hot water, mixing well until icing is a spreadable consistency. Spread this over cooled cakes.
