Best Orange Coconut Cremes Recipes

ORANGE COCONUT CREAM PUFFS

Steps:

• Preheat oven to 425F. Line a baking sheet with parchment or a silicon baking mat.
• Whisk eggs together in a measuring cup or small bowl and set aside.
• Melt butter in heavy sauce pan over med-low heat with coconut milk, water, salt, and sugar.
• Once melted, add all flour at once stirring constantly with a wooden spoon for about 3 minutes to evaporate some of the water and bring together into a mass that pulls away from the sides of the pan.
• Remove from heat. Add 2/3 of whisked eggs stirring vigorously for about 1 minute. When incorporated, assess and add more egg a little at a time stirring vigorously after each addition until paste is smooth and glossy and forms a "V" when the spoon is pulled away.
• Add mounds of ~2 heaping tsp to lined baking sheet in either of the following ways.
• Add to pastry bag and pipe with a large star tip in a spiral.
• Use two spoons to form approximate spheres.
• Wet fingers can be used to press down peaks or reshape odd lumps.
• Bake at 425° F for 10 minutes until just starting to turn golden brown. Do not open the oven during this time. Reduce heat to 375° and bake for a further 8-10 minutes until fully golden brown and crunchy.
• Remove from oven. Use the handle of a wooden spoon or a large chopstick to poke a hole in the side or bottom of each puff as soon as possible, allowing remaining steam to escape so that the pastry doesn't become soggy. Allow to cool completely.
• Beat cold cream with a whisk or handheld mixer until soft peaks form.
• Sprinkle orange zest and sifted powdered sugar evenly over surface of cream. Beat further until fairly stiff and sugar is evenly distributed.
• Fold in orange juice carefully so you do not deflate the cream. Cover and set aside in fridge until ready to assemble.
• If coconut is not already toasted: spread evenly on a lined baking sheet and toast in a 300° F oven for 3-5 minutes until just starting to turn golden. Remove from oven and set aside to cool before assembly.
• Once puffs and cream are completely cool:
• Fill a piping bag or syringe fitted with a filling/injection tip with the beaten cream.
• Pipe cream into puffs through the previous perforation until puff is sturdy to a gentle squeeze, but not bursting. You may need to adjust the angle of the piping tip several times to navigate the pockets inside the choux. Repeat with remaining puffs and cream.
• Place filled puffs in freezer while heating chocolate ganache.
• Melt white chocolate and coconut cream in a double boiler or heat proof bowl sitting on a pot of simmering water. Do not allow water to touch bottom of bowl.
• When mostly melted, stir until completely incorporated. Turn off heat but leave bowl sitting over hot water.
• Remove filled puffs from freezer. Holding the base of the puff with your fingers, dip top into ganache, rotating until about half of puff is coated. Flip and rest coated puff chocolate side up on the tray.
• Repeat with another puff. Once that puff is coated. Take first puff and gently roll ganache in cooled coconut flakes. If it is very warm in you work space, you may need to coat 2 puffs in chocolate before coating first one in coconut. Repeat pattern with remaining puffs.
• Once all puffs are coated, move to fridge to allow ganache to set completely, about 15-30 minutes.
• Best if served immediately, but can be stored in an airtight container in the fridge for several hours or in the freezer for several days. If frozen, allow to defrost on a plate or open baking tray before serving.

ORANGE COCONUT CREMES

Steps:

• When using the coconut cream, use the thick layer of cream that settles at the top of the tin (don't shake tin or this will make the cream too runny). Place this thick coconut cream in the freezer to chill for a few minutes.
• Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
• Press base mixture into a silicone muffin tray hole (or in regular muffin tray lined with a strip of baking paper for easy removal). Use one hole per serve.
• Place into the fridge.
• Remove coconut cream from the freezer. Whisk in vanilla, coconut sugar and remaining orange rind until sugar has dissolved. If mixture isn't thick enough then return to the freezer for a little longer.
• Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.

ORANGE COCONUT CREAMSICLES

Steps:

• Pour the orange juice, orange zest, 1 cup of coconut milk, vanilla extract, and honey into a blender.
• Blend on high until the ingredients are mixed well.
• Add in the collagen powder if using, and blend again to incorporate.
• Fill the popsicle molds with the orange creamsicle mixture.
• Pour remaining coconut milk at the top of the molds.
• Secure with the lids and sticks and freeze for 4-6 hours, or until the popsicles are completely frozen.

ORANGE AND COCONUT CREAM SMOOTHIE

Steps:

• Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.

ORANGE COCONUT CREMES

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the powdered sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well.
• Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
• In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 9 dozen.