LIME IN THE COCANUT RECIPES
LIME-IN-THE-COCONUT ALMOND BARK RECIPE: HOW TO MAKE IT
I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes. , Break into small pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 143 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 24mg sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
LIME IN THE COCONUT COOKIE FUDGE RECIPE - PILLSBURY.COM
Cookie Fudge? Try a fun combo of part cookie, part candy made with only 7 ingredients!
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
- Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
- Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
- In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
- Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.
Nutrition Facts : Calories 260 , CarbohydrateContent 33 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 20 g, TransFatContent 1 g
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From tasteofhome.com
Reviews 4.5
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Category Desserts
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- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
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