Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, frozen coconut cookie w/ warm plum sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Frozen Coconut Cookie w/ Warm Plum Sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Frozen Coconut Cookie w/ Warm Plum Sauce is something which I’ve loved my whole life.

See recipes for Condensed Milk Cookies too. Frozen Coconut Cookie w/ Warm Plum Sauce. plum paste, sweetened shredded coconut, sweetened condensed milk, powdered sugar, coconut extract, heavy cream. · Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice. This spiced plum chutney is sweet and tangy with a hint of warm spices. Chef Anna Olson demonstrates how to make her incredible Frozen Coconut Souffles recipe from scratch!

To get started with this particular recipe, we must prepare a few components. You can cook frozen coconut cookie w/ warm plum sauce using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Frozen Coconut Cookie w/ Warm Plum Sauce:

1. Take 2.4 oz plum paste
2. Get 21 oz sweetened shredded coconut
3. Make ready 14 oz sweetened condensed milk
4. Take 1/2 C powdered sugar
5. Make ready 1 t coconut extract
6. Make ready 1/4 C heavy cream

This plum sauce is perfect for crab rangoons. I couldn't find plum jam so I used canned plums in syrup. Someone commented that the sauce thickens up like jam when it cools, so you have to warm it up again. I encountered this too, so I added some pineapple juice to thin it out.

Instructions to make Frozen Coconut Cookie w/ Warm Plum Sauce:

1. Combine shredded coconut, coconut extract, and sweetened condensed milk in a large mixing bowl. Mix to combine.
2. Use a spoon to help form medium-large cookie sized patties. Place on trays lined with parchment paper that can be thrown into the freezer.
3. Freeze for approximately 1 hour or until the condensed milk slightly hardens.
4. For plum sauce, combine heavy cream and plum paste in a small saucepan and bring to a simmer. Break up paste with a wooden spoon. When sauce begins to simmer use a small whisk to smoothen out the sauce.
5. Alternatively, dip smaller cookies in plum sauce and freeze for 1 hour. Store in fridge 3 days
6. Variations; Pecans, walnuts, honey, hazelnuts, macadamia, almond, dried apricots, banana chips, chocolate, chocolate sauce, butterscotch, cherries, caramel, dried chiles, cinnamon, dried cranberries, dates, currants, figs, kaffir lime, lemon zest, lime zest, maple, orange zest, dried pineapple, tamamrind, pomegranate, cashews, peanuts, coconut sugar, brown sugar, raspberries, blueberries, blackberries, strawberries

Someone commented that the sauce thickens up like jam when it cools, so you have to warm it up again. I encountered this too, so I added some pineapple juice to thin it out. Add to plums and toss until plums are well coated. Set aside while preparing cookie topping. Serve warm with a scoop of vanilla or strawberry ice cream or frozen yogurt.

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