Caramel Condensed Milk Coconut Balls

2 x 200g packets Cream Crackers

2 x 360g tins Caramel condensed milk

Desiccated coconut

Chop the crackers very finely in a food processor.  Add the caramel condensed milk and process till they are nicely mixed.  Form small balls and roll into the coconut.

(Cook with Inspiration cookbook)

Versions:

Ginger - use ginger biscuits instead of cream crackers

Lemon - use lemon biscuits instead of cream crackers

Coconut - use coconut biscuits instead of cream crackers  

 

No Bake Carrot and Coconut Cookies

2 cups grated carrots

3 ½ cups white sugar

2 tsp ground ginger (even topped)

1 cup water

1 ½ cup fine coconut

2 tbsp butter

 

Boil carrots, sugar, water & butter for 20 minutes.  Stir continuously.  Remove from stove.  Stir in the ginger & coconut.  Stir continuously till nearly cold.  Pour in greased plate and cut into squares when cold. (Or small muffin pans)

Recipe:  Cook with Inspiration - Alta Smit   Photo:  Alma Pretorius  

 

Banana salad with coconut and curry powder

4 – 5 bananas

1 teaspoon (or more) curry powder

1 tablespoon white sugar

1 cup mayonnaise

1/2 cup desiccated coconut

Lemon juice (or Sprite / Sprite Zero / Lemonade)

Pinch of salt 

Peel and slice bananas – squeeze lemon juice over to prevent discoloring.  Mix the mayo with curry powder, salt, coconut and white sugar – taste and adjust if needed.  Pour over sliced bananas and mix carefully.  Refrigerate for few hours for best flavor. 

Recipe adapted from https://oldskoolrecipes.com/curried-banana-salad-recipe/

Photo:  Alma Pretorius

 

Cacao (chocolate) Orange Risotto Dessert in Oven

3 cups boiling water

1 c white rice (ordinary rice)

2 tsp ground cinnamon

2 cups coconut milk 

1 c brown sugar (or less)(or substitute)

½ cup cocoa powder

1 tsp vanilla / caramel essence

Zest of 1 orange

Juice of 1 orange

Tin of mandarin oranges – to serve

Preheat oven to 200 oC.  Place boiling water, rice, cinnamon, coconut milk, sugar, cocoa powder, vanilla, orange zest and orange juice in a 1.5L casserole oven dish with a lid and stir to combine.      

Cover the dish with a lid and bake for 40 minutes.   Remove dish from the oven, stir, cover again and bake for another 40 minutes – test to see if rice is soft but not mushy.     Remove and let cool down.  Serve with mandarin oranges / fresh orange slices.  Alma Pretorius