APRON AND PANS - COCONUT CANDY
Ingredients
250 gram coconut meat/flesh or 1 medium coconut
200 gram white granulated/castor sugar
125 ml (half cup) water
*You can substitute white sugar with unrefined cane sugar (panela).
Preparation
Break the coconut and pry out the meat/flesh (if you're using whole coconut). Grate the coconut flesh and set aside.
Combine the water and sugar in a pot and boil on medium heat. Without stirring.
As the mixture begins to look thicker and the color changes to a very light brown. Reduce the heat to low.
Add the coconut and mix thoroughly with a spatula, until it is well incorporated.
Keep on stirring until the mixture is a ''browner'' color and feels ''kind-of'' grainy on your spatula. Turn off the heat. The sugar caramelizes faster at this stage, and can get burnt and ruin the recipe. So watch it closely.
Transfer the coconut candy into a wide tray/plate, spread it out and leave to cool a bit. You can mold into any shape of choice or simply leave it to cool completely and harden. Then cut into square or rectangles. Alternatively, place in the freezer or refrigerator to harden faster.
Enjoy!
Note: To get very hard and crunchy candy, you'll have to increase the amount of sugar used. This is not recommended, however.
250 gram coconut meat/flesh or 1 medium coconut
200 gram white granulated/castor sugar
125 ml (half cup) water
*You can substitute white sugar with unrefined cane sugar (panela).
Preparation
Break the coconut and pry out the meat/flesh (if you're using whole coconut). Grate the coconut flesh and set aside.
Combine the water and sugar in a pot and boil on medium heat. Without stirring.
As the mixture begins to look thicker and the color changes to a very light brown. Reduce the heat to low.
Add the coconut and mix thoroughly with a spatula, until it is well incorporated.
Keep on stirring until the mixture is a ''browner'' color and feels ''kind-of'' grainy on your spatula. Turn off the heat. The sugar caramelizes faster at this stage, and can get burnt and ruin the recipe. So watch it closely.
Transfer the coconut candy into a wide tray/plate, spread it out and leave to cool a bit. You can mold into any shape of choice or simply leave it to cool completely and harden. Then cut into square or rectangles. Alternatively, place in the freezer or refrigerator to harden faster.
Enjoy!
Note: To get very hard and crunchy candy, you'll have to increase the amount of sugar used. This is not recommended, however.
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