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“Traveling in ZWT, we find ourselves looking for exotic recipes but yet recipes we can make at home and will be eaten. This is the perfect recipe for a dessert for yourself, family, or special company. Simple to put together, minimal time frame, and it looks divine. Enjoy the sweetenss of oranges and cocoanut with a bit of a kick in the center. Adults preferred but sub in OJ if making for children Adopted from the Univ of Penn African recipe collection”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 california oranges, cut in 1 inch slices then in 1/2-inch squares (thick skinned)
  • 1 cup chopped dates
  • 12 cup chopped peanuts
  • 13 cup apricot brandy or 13 cup Curacao or 13 cup orange juice

Directions

  1. Blend all together.
  2. Divide 1 cup MOIST SHREDDED COCONUT into 8 dessert sauce dishes (2 Tbs. or 1 oz. each).
  3. Make a hole in the center of the coconut so that it forms a rim.
  4. Fill centers with ORANGES CONGO, dividing above mixture evenly.
  5. Add more brandy or orange juice if the mixture is not moist enough.
  6. NOTE:
  7. Set in the reridgerator to cool but this is not neccessary. Needed time for "cooking" in the recipe format here.
  8. OPTIONAL:If you need a dessert in a hurry, prepare this dessert with canned mandarin oranges.
  9. OPTIONAL: Another variation is to stuff baked apples with the above mixture when they are about half done.

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