Name: Cocoanut Creams
Cuisine: American
Ingredients: 1 few drops of cochineal syrup; 1 few spoonfuls of grated chocolate; 3 colors are very pretty together; 1 flat cake and cut into squares or strips

Original Recipe

Make the uncooked cream as in the foregoing recipe. Take the cream while soft, add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mold into balls and then roll the balls in the fresh grated cocoanut. These may be colored pink with a few drops of cochineal syrup, also brown by adding a few spoonfuls of grated chocolate; then rolling them in grated cocoanut; the three colors are very pretty together. The coconut cream may be made into a flat cake and cut into squares or strips. With this uncooked cream, all the recipes given for the cooked "French Cream," may be used: English walnut creams, variegated creams, etc.

1 few drops of cochineal syrup
1 few spoonfuls of grated chocolate
3 colors are very pretty together
1 flat cake and cut into squares or strips

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1

Make the uncooked cream as in the foregoing recipe.
2

Take the cream while soft, add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mold into balls and then roll the balls in the fresh grated cocoanut.
3

These may be colored pink with a few drops of cochineal syrup, also brown by adding a few spoonfuls of grated chocolate; then rolling them in grated cocoanut; the three colors are very pretty together.
4

The coconut cream may be made into a flat cake and cut into squares or strips.
5

With this uncooked cream, all the recipes given for the cooked "French Cream," may be used: English walnut creams, variegated creams, etc.

Original Recipe

Ingredients

Instructions