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Dutch Yellow Potato Coconut Fudge

December 16, 2014 by Cathy Arkle 13 Comments

DYP Coconut Fudge | She Paused 4 Thought

Potatoes…can we ever get enough of them? Considering that the average American eats about 126 pounds of potatoes each year, I dare say not. There are more than 5,000 varieties of this delectable tuber worldwide to fall in love with, but today I am narrowing it down to one, the Dutch Yellow Potato (DYP).

If I ever doubted the endless possibilities of the mighty potato, my faith has been renewed thanks to a new cookbook called DYP’s The Perfect Everyday Potato Cookbook from Melissa’s Produce.

DYP cookbook |She Paused 4 Thought

Sharon Hernandez and Chef Ida Rodriguez are the authors of this new Dutch Yellow Potato cookbook. Together, they have put together an intriguing collection of 154 DYP recipes that are grouped according to the four seasons, so the recipes can be used with what is currently in season. My favorite part of this cookbook is that every recipe has a photo to inspire you.

I recently had the chance to sample recipes from this cookbook. Here are a few.

DYP Cookbook| She Paused 4 Thought
Hatch Chile DYP Salad & Raquel’s Chile Lime DYP 

DYP Cookbook| She Paused 4 Thought
Summertime Stuffed DYPs & DYP, Bacon & Cheese Stuffed Mushrooms

DYP cookbook |She Paused 4 Thought
Beef Barbacoa & my plate of savory samplings

DYP’s creamy texture and buttery flavor complements both savory and sweet.

DYP Cookbook| She Paused 4 Thought

Chocolate DYP Cake, Gluten-Free Peanut Butter Cookie Sandwiches & Dancing Cheesecake

Fellow blogger Nancy Eiseman developed the recipe for DYP Ponuts (potato donuts).

DYP Cookbook| She Paused 4 Thought

This is a great idea for holiday entertaining, along with many other suggestions from this great book. And speaking of sweets, here is a recipe that will satisfy even the most picky sweet tooth. Yes, it really is for DYP Coconut Fudge. Yum.

Print

DYP™ Coconut Fudge

Course Dessert
Author Sharon Hernandez & Chef Ida Rodriguez

Ingredients

  • 1/2 cup hot cooked and mashed DYPs unseasoned
  • 3 cups powdered sugar
  • 1 cup flaked or shredded coconut
  • 1 teaspoon pure vanilla extract
  • 2 ounces semisweet chocolate

Instructions

  1. Lightly butter a 4 x 8-inch loaf pan. While the DYPs~ are hot, beat in the sugar and coconut, and then stir in the vanilla. Press into the buttered loaf pan.
  2. Melt the chocolate in the microwave and pour over the top of the DYP mixture. Chill completely, and then cut into squares. Store in an airtight container in the refrigerator.

Recipe Notes

Makes 32 (1-inch) pieces

I also made Poblanos Stuffed with Goat Cheese Mashed DYPs. I will post that delicious recipe next.

Stuffed Poblanos | She Paused 4 Thought

No matter what your potato style is, there is a recipe for you in this versatile cookbook.
…and then, she paused for thought.

Note: Melissa’s Produce generously provided the cookbook and potatoes for this post, as always, all photos and opinions here are mine.

Yum

Filed Under: Dessert, Party Food, Recipes, Snacks, Super Easy Tagged With: coconut, Dutch Yellow Potatoes, DYPs, fudge, holiday cookies, mashed potatoes, Melissa's Produce

Previous Post: « Easy Apple Strudel
Next Post: Poblanos Stuffed with Goat Cheese Mashed DYPs »

Reader Interactions

Comments

  1. mysfkitchen

    December 17, 2014 at 1:37 pm

    Wow, this looks amazing!!

    Reply
    • Cathy Arkle

      December 18, 2014 at 6:02 pm

      Thank you! They are close as you will ever get to making traditional fudge sort of healthy. 🙂

      Reply
  2. Rona Lewis

    December 17, 2014 at 5:37 pm

    The chilis look amazing. The coconut potatoes, not so much. You know how I LOVE anything with coconut! (NOT)

    Reply
    • Cathy Arkle

      December 18, 2014 at 6:01 pm

      I actually thought about you when I was making this. You will love the recipe I am about to post on Stuffed Poblanos with your favorite… goat cheese!

      Reply
  3. Leslie Macchiarella

    December 17, 2014 at 9:33 pm

    I get such a kick from reading your posts! Your photos are so cool, your recipes are awesome and you’re always up to something interesting to share. I had no idea there were so many varieties of potatoes. Jeeminy! I’ll have to check out the new Melissa’s cookbook. But first, I’ll be checking out (up close and personal) your DYP coconut fudge! Yum!

    Reply
    • Cathy Arkle

      December 18, 2014 at 5:52 pm

      Thanks Leslie, you are too funny! I really like the cookbook and think you will too.

      Reply
  4. Lentil Breakdown

    December 18, 2014 at 7:54 pm

    Wow, it all looks so impressive, but those chilis!! l think they’re coming on to me. I can’t wait to be alone with them.

    Reply
    • Cathy Arkle

      December 19, 2014 at 8:57 pm

      LOL Adair. You will love them.

      Reply
  5. cookingontheweekends

    December 19, 2014 at 1:08 am

    Yum and wow, what a photo!

    Reply
    • Cathy Arkle

      December 19, 2014 at 8:57 pm

      Thanks, they were fun to photograph.

      Reply
  6. Tanaya's Table

    December 19, 2014 at 2:38 pm

    What a creative use of potatoes! I’m also looking forward to your stuffed poblanos post… I would definitely try that! 🙂

    Reply
    • Cathy Arkle

      December 19, 2014 at 8:56 pm

      Thanks Tanaya! You can check out the poblano recipe at http://www.shepaused4thought.com/stuffed_poblano/

      Reply

Trackbacks

  1. Poblanos Stuffed with Goat Cheese Mashed DYPs | She Paused 4 Thought says:
    December 19, 2014 at 8:54 pm

    […] Click here for the DYPs Coconut Fudge Recipe. No matter what your potato style is, there is a recipe for you in this versatile cookbook. …and then, she paused for thought. […]

    Reply

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Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

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