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Coconut Dip

Fondue.Chef's picture
Ingredients
  Flaked coconut 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cream of coconut 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Half and half 2⁄3 Cup (10.67 tbs)
For almond clusters
  Margarine 1⁄2 Cup (8 tbs)
  Clear honey 1⁄4 Cup (4 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Rolled oats 2 Cup (32 tbs)
  Chopped almonds 1⁄3 Cup (5.33 tbs)
Directions

To make Almond Clusters, preheat oven to 350F (175C).
In a medium-size saucepan melt margarine with honey and brown sugar.
Stir in rolled oats and almonds; mix well.
Spoon mixture into miniature paper baking cups then place on a baking sheet.
Bake 20 minutes or until golden; cool.
Makes about 3 dozen Almond Clusters.
To make Coconut Dip, place flaked coconut, water, sugar and cream of coconut in a medium-size saucepan.
Bring to a boil and simmer 10 minutes.
Pour coconut mixture through a sieve into a bowl, pressing the liquid through.
In a fondue pot blend cornstarch with half and half; add coconut liquid and cook over medium heat until thickened.
Serve with Almond Clusters.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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