You are here

Coconut Dip

Fondue.Chef's picture
  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)

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: 
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4024 Calories from Fat 1868

% Daily Value*

Total Fat 214 g328.8%

Saturated Fat 89.4 g446.9%

Trans Fat 0 g

Cholesterol 59.7 mg19.9%

Sodium 185.1 mg7.7%

Total Carbohydrates 489 g162.9%

Dietary Fiber 49.7 g198.8%

Sugars 266 g

Protein 62 g124.5%

Vitamin A 89% Vitamin C 5.4%

Calcium 53.6% Iron 97%

*Based on a 2000 Calorie diet

Coconut Dip Recipe