Coconut Burfi

Okay, okay, let's get all the childish jokes out of the way first. Yes, today's candy is called "burfi," and yes, it's sometimes spelled "barfi." I'll wait...done? Done now? Good.

The term burfi refers to a number of different sweets in Indian cuisine. Sometimes it's made with carrots, sometimes coconut, sometimes neither. This version is an easy cream-based candy called Coconut Burfi. It has lots of flavor from ground coconut and walnuts, and is subtly scented with ground cardamom. If you've made old-fashioned fudge before, the kind that crumbles a little when you cut it, you'll be familiar with the texture of this burfi. It's homey and comforting and a nice accompaniment to a mug of afternoon tea.

Get the recipe: Coconut Burfi

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Coconut Burfi Photo c2009 Elizabeth LaBau, licensed to About.com, Inc.

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Coconut Brittle

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Coconut Brittle is a rich, toasty brittle recipe with loads of flavor from shredded coconut. If you thought brittles had to include peanuts or other nuts, you must try this coconut variation. It’s wonderful dipped in chocolate, eaten plain, or crushed and used on top of coconut cream pie or other desserts.

Yield: 1 lb coconut brittle

Ingredients:

• 1/2 cup water
• 1/2 cup light corn syrup
• 1 cup granulated sugar
• 1 tsp unsalted butter
• 1/2 tsp salt
• 1.5 cups shredded unsweetened coconut
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.

2. In a medium saucepan, combine the water, corn syrup, sugar, butter, and salt over medium-high heat. Stir until the sugar and butter dissolve, then insert a candy thermometer.

3. Cook the candy without stirring until it reaches 240 degrees F (115 C) on the thermometer. Once at 240, add the unsweetened coconut and stir it into the candy.

4. Once the coconut is added, you will need to be very vigilant and stir the candy frequently to prevent it from burning. It will be thicker and more difficult to stir, and might clump around the thermometer. The coconut will start to darken and the whole candy will get browner and have a toasty aroma, but with frequent stirring it should not blacken or burn.

5. Cook the candy until it reads 290 degrees F (143 C) on the candy thermometer.

6. Once at 290, remove the pan from the heat immediately and stir in the vanilla extract and baking soda. As the baking soda is added the candy will start to loosen up and foam up.

7. Pour the candy onto the foil-lined baking sheet and use an offset spatula to spread it into a very, very thin layer. This candy is better the thinner it is, so try to get it as thin as possible.

8. Once it has started to set but is still flexible, carefully use your hands to pull it thinner, as you would stretch peanut brittle.

9. Allow the Coconut Brittle to cool completely. Once cool, break it into small chunks. If you want, you can smear chocolate on the brittle before breaking it, or dip individual pieces in chocolate.

10.Coconut Brittle can be kept in an airtight container at room temperature for up to two weeks.

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Vegan Chocolate Coconut Truffles

Here is the truth: I respect and admire many aspects of the vegan lifestyle and diet, but for years I have resisted the thought of attempting vegan candies and desserts. It would be much, much easier for me to give up animal products in my regular diet than to stop using them in my pastry and candy creations. I held firm to the belief that there are just no substitutes for the rich, mellow taste of butter, or the heft and body of heavy cream, or the volume and stability that comes from whipped egg whites. In short, I was a vegan baking skeptic.

However, in this new year, I've decided to become a bit more adventurous, and I've started experimenting with different ingredients, healthy substitutions, and...hold on to your hats...vegan recipes! One of the first things I tried was substituting coconut milk for cream in a truffle recipe. Holy smokes, it works! The fat from the coconut milk products rich, silky truffles that are every bit as luscious as their dairy cream counterparts. The coconut milk also gives the truffles a subtle fruity flavor that is lovely on its own, but also reserved enough to make this a good "base" recipe for other flavored vegan truffles. So if you're ready to be adventurous too, or if you just love the taste of coconut and chocolate together (and who could not?) try this Vegan Chocolate Coconut Truffles recipe.

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Vegan Chocolate Coconut Truffles Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Coconut Potato Kisses

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Coconut Potato Kisses are a wonderful St. Patrick's Day candy! Use leftover (unseasoned) mashed potatoes to make this coconut-flavored candy.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: about 36 kisses

Ingredients:

• 3/4 cup warm mashed potatoes
• 1 tbsp butter
• pinch of salt
• 1 tsp vanilla extract
• 1 lb sifted powdered sugar
• 3/4 pound shredded coconut
• 12 oz chocolate candy coating

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil or waxed paper.

2. In a large mixing bowl, beat together the potatoes, butter, salt, and vanilla.

3. Slowly beat in the powdered sugar in several batches. Stir in the coconut until well-combined.

4. Drop by teaspoonfuls on the baking sheet and form into kiss shapes, or place the candy in a piping bag fitted with a large round tip and pipe kisses on the baking sheet. Chill until set, about 1 hour.

5. Microwave the candy coating until completely melted and smooth, stirring after every 30 seconds to prevent overheating.

6. Dip the kisses in the melted coating using a fork or dipping tools, and place them back on the foil-covered baking sheet to set.

7. Store Coconut Potato Kisses in an airtight container in the refrigerator for up to one week.

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Coconut Squares

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

Tropical coconut is featured in these fragrant candy squares. The texture is similar to a stiff fudge, with the unmistakable addition of lots of sweetened shredded coconut.

Prep Time: 20?minutes

Total Time: 20?minutes

Ingredients:

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 2 tbsp butter
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1.5 cups shredded coconut

Preparation:

1. Prepare a 9x13” cake pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil.

3. Insert a candy thermometer and continue to boil the mixture until it reaches 240 degrees. Once at 240, add the butter and stir until the butter is melted and the mixture is homogenous.

4. Continue to boil the mixture without stirring until it reaches 260 degrees.

5. Once at 260, remove the candy from the heat and immediately stir in the salt, baking soda, and coconut—the mixture will foam up a bit. Quickly pour the candy into the prepared pan and smooth it into an even layer.

6. Allow the candy to set at room temperature for several hours, then cut it into small squares to serve. Coconut Squares can be stored in an airtight container at room temperature for up to two weeks.

Try these other coconut candies:

• Coconut Marshmallows
• Coconut Marshmallow Fudge
• Lime Coconut Truffles
• Coconut Cream Patties
• Coconut Bonbons
• Coconut-Covered Cashews
• Macadamia Coconut Bonbons
• Mango Coconut Balls
• Chocolate Coconut Haystacks
• Sweet Potatoes
• Almond Joy Fudge
• Almond Delight Candy Bars
• Martha Washington Candies
• Pina Colada Clusters

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Lime Coconut Truffles

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

In this recipe for lime-coconut truffles, a white chocolate truffle base is infused with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical candy. Like many truffle recipes, this recipe requires several extended periods of chilling, so be sure to plan ahead. Yield: about 12 one-inch truffles.

Ingredients:

• 1/3 cup plus 1 tbsp cream
• zest of one lime
• 1 tbsp fresh-squeezed lime juice
• 1.25 cup (9 ounces) chopped white chocolate (or chips)
• pinch salt
• 1/2 stick (4 tbsp) butter, cut into small pieces
• 1 cup shredded coconut

Preparation:

1. Combine the cream and the lime zest in a small saucepan over medium heat, and heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and cover the pan with a lid, allowing the cream to infuse for 20 minutes.

2. While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.

3. After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.

4. Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.

5. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.

6. While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor. It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.

7. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered. Repeat with the remaining chocolate and coconut.

8. These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week. For optimal taste and texture, bring them to room temperature before serving.

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Coconut Macaroon Truffles

True story: I'm secretly a Simpsons nerd. My brothers and I can have whole conversations that involve nothing more than a series of quotes from The Simpsons strung together, and we have spent more than one holiday playing Simpsons Jeopardy. (Not to brag, but I usually win.) One of my favorite scenes from the show involves a character explaining the concept of brunch thusly: "It's not quite breakfast, it's not quite lunch, but it's delicious, and it ends with a slice of cantaloupe."

I am reminded of that quote when I make these Coconut Macaroon Truffles. They're based, of course, on macaroon cookies, the crispy, chewy, fragrant and sweet cookies comprised almost entirely of shredded coconut. But because they are so small, and because they are entirely coated in chocolate, to my mind they also have candy qualities. So there you have it: Macaroon truffles are not quite cookies, not quite candy, but they're delicious--no slice of cantaloupe required.

Get the recipe: Coconut Macaroon Truffles

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Coconut Macaroon Photo c2008 Elizabeth LaBau, licensed to About.com, Inc.

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Coconut Fudge

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Coconut Fudge is a rich, old-fashioned sugar fudge bursting with real coconut flavor. This fudge needs to be beaten in order to achieve the proper texture. If you have never made old-fashioned fudge before, review this illustrated tutorial showing how to make fudge.

Ingredients:

• 1/2 cup (1 stick) butter
• 3/4 cup cream
• 1/2 cup milk
• 3.5 cups sugar
• 1/8 tsp salt
• 2 tsp vanilla
• 1 tsp coconut extract/flavoring
• 1/2 cup shredded coconut

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large saucepan over medium heat, combine the cream, milk, sugar, salt, and butter. Stir until the sugar is dissolved and the butter melts. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

3. Insert a candy thermometer and bring the candy to a boil. Continue to cook the fudge, stirring occasionally, until the thermometer reaches 238 degrees.

4. Once the candy is at 238 degrees, remove the pan from the heat and remove the candy thermometer. Set the candy aside to cool for 20 minutes, or until it reaches about 110 degrees. Do not stir the candy during this time, or you will form sugar crystals that will cause the candy to become grainy.

5. Once the candy is barely warm, add the vanilla and coconut extracts and begin the stir the fudge vigorously with a wooden spoon. As you continue to stir the fudge, it will begin to thicken and lose its gloss. When the fudge has thickened and become opaque, add the coconut and stir about one minute more, or until it is quite thick. This process will take anywhere from 5-15 minutes. Alternately, you can use an electric mixer with a paddle attachment, but watch carefully as it is very easy to overbeat fudge in an electric mixer.

6. Once the fudge has thickened, scrape it into the prepared pan and smooth it into an even layer. Let the fudge set at room temperature for several hours.

7. Once the fudge has set, pull it out of the pan using the foil as handles. Cut it into small one-inch squares to serve. Store remaining fudge in an airtight container at room temperature for up to a week.

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Macadamia Coconut Bonbons

What could be more summery than a bonbon made from macadamia nuts and coconut, two ingredients that practically SCREAM "island paradise"? How about if we make said tropical bonbon entirely in the microwave, so you can make them without heating your kitchen up to volcano-level temperatures? It's a deal!

Put on your finest muumuu and get ready to hulu with delight, because these Macadamia Coconut Bonbons are just about the perfect warm-weather treat. They're crammed with the buttery, salty flavor of macadamia nuts and chewy, sweet shredded coconut. My favorite ingredient, though, might actually be the marshmallows. (Say what?!) They're more of a "secret" ingredient, in that you don't really taste them in the final product, but they're crucial to giving the bonbons the texture and structure they need to stay together. They're also what allows these bonbons to be cooked in the microwave instead of using a traditional stovetop method that involves boiling sugar for ages. So three cheers for the humble marshmallow, and three more cheers for fabulous microwave candies that let us enjoy our sweets without breaking a sweat!

Get the recipe: Macadamia Coconut Bonbons

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Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Coconut Mango Bark

I believe I mentioned my obsession with freeze-dried berries just a few weeks ago when I talked about my Red, White, and Blueberry Bark. Well friends, the freeze-dried fixation hasn't gone away, and in fact it's gotten worse. You can now add freeze-dried mango to the list of things I just won't shut up about. But can you blame me? The crunchy, vibrantly fruity freeze-dried mango bits in this Coconut Mango Bark pair perfectly with vanilla-scented white chocolate and golden toasted coconut. If you have a Trader Joe's near you, you can find freeze-dried fruit in the dried fruit and nuts section. If you don't, well, first of all, my condolences, but secondly, never fret. It's easily available online just by searching for "freeze-dried fruit." Just make sure to buy a bunch, because I'm telling you--this stuff is addictive.

Get the recipe: Coconut Mango Bark

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Coconut Mango Bark Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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