Coconut Dip Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| 1 cup finely flaked coconut | ||
| Water | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1/4 cup cream of coconut | ||
| Cornstarch | 2 Teaspoon | |
| Half and Half | 2/3 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs) (Almond Clusters:) | |
| Clear honey | 1/4 Cup (16 tbs) (Almond Clusters:) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (Almond Clusters:) | |
| Rolled oats | 2 Cup (16 tbs) (Almond Clusters:) | |
| Almonds | 1/3 Cup (16 tbs), chopped (Almond Clusters:) | |
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.
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.
Chef
