I didn't want to keep talking about this on another poster's thread - figured it would be better to start a fresh one.
The talk about coconut flavoring started me thinking and I had to try something (I'm sure this has been done before, so humor me!
) I used 1/3 C virgin coconut oil, 2/3 C hi-ratio shortening, 1 lb powdered sugar, a pinch of salt, and some finely shredded coconut that I toasted on the stove - oh and I thinned it with some regular cream. It is WONDERFUL!! It was smooth and light and smelled and tasted deliciously coconuty - and also it crusted!
I'm anxious to try it with some white chocolate - I loved fannie may's original trinadad truffles - the chocolate centers covered with white chocolate and crunchy toasted coconute on the outside.... it's already awesome on chocolate cake, I can't imagine how wonderful it would be with white chocolate in it!!
The talk about coconut flavoring started me thinking and I had to try something (I'm sure this has been done before, so humor me!
I'm anxious to try it with some white chocolate - I loved fannie may's original trinadad truffles - the chocolate centers covered with white chocolate and crunchy toasted coconute on the outside.... it's already awesome on chocolate cake, I can't imagine how wonderful it would be with white chocolate in it!!








