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  1. #1
    winencandy's Avatar
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    Coconut Hearts

    Creamed Coconut Hearts



    Take a box of creamed coconut.
    While its still in the bag, warm it up (just a little) and work the oil into the coconut, until it is completely mixed together.
    Then pour it into a silicone ice cube tray.
    They harden in a very short time.
    I called mine hearts 'cause that's the shape of my ice cube tray

    The Math:
    170 g in a package of creamed coconut,
    I made 16 coconut hearts from one package.
    That's 10.6 g per heart.

    Then using the info on the box I figured out the following:

    73 C, 7.3 g Fat, 2.3 g Carbs, 0.6 g Protein / 10.6g heart.
    "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
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  2. #2
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    moo
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    those are so cute.

    Thanks for sharing - I might make egg shape ones for my boys at Easter.

  3. #3
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    SO looking forward to my next Trop Trad order!

  4. #4
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    Cute! I regret not buying a set of awesome rabbit ice-cube trays I once saw - they'd be perfect for putting dark chocolate in.

  5. #5
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    Maybe stir in some cacao nibs...

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    Where do you get coconut cream? These look very good.

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    WOOOW!! What is their texture like!?
    Little Saiyan

  8. #8
    winencandy's Avatar
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    Quote Originally Posted by NicoleP View Post
    Where do you get coconut cream? These look very good.
    I've found it in larger grocery stores. In the "International Foods" section.
    Near the coconut cream and coconut milk and dried coconut.

    Quote Originally Posted by ikaika View Post
    WOOOW!! What is their texture like!?
    It's creamed coconut, not coconut cream. There's a difference.
    Coconut cream comes in a can, like coconut milk.
    Creamed coconut comes in a box like this:



    This is also what creamed coconut looks like if you don't mix in the oil!
    Its HARD! Barely cut with a knife hard.

    The texture (or the bite "feel") of the coconut hearts is a tiny bit softer than a good piece of dark chocolate
    If you just mixed the oil with the coconut and poured it in a bowl, you could scrape/ scoop it out with a spoon with some pressure.
    Like butter right out of the fridge.
    Of course, its kinda cool in my house 18 C.
    I imagine in the summer they would be softer.
    Last edited by winencandy; 03-10-2011 at 09:34 AM. Reason: more detail
    "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
    "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
    "Moderation sucks." Suse
    "Wine is a vegetable." Meaty
    "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


    Winencandy

  9. #9
    winencandy's Avatar
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    Quote Originally Posted by dragonmamma View Post
    Maybe stir in some cacao nibs...
    I think Greensprout suggested that I cover them in dark chocolate.
    I might try that some time.
    They just taste SO good on their own
    "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
    "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
    "Moderation sucks." Suse
    "Wine is a vegetable." Meaty
    "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


    Winencandy

  10. #10
    mayness's Avatar
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    I made something like this a while ago, adding cocoa powder and peppermint extract. I kept them in the refrigerator so they were hard, but they melt in your mouth. Yum. Mine were hearts, too! =]

    Also, creamed coconut is very similar to coconut butter that you get in a jar, so I think that would also work, with refrigeration anyway.
    "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

    I'm blogging again, at least a little bit.

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