Ingredients
4 1/2 cups Water
4 cups Brown Sugar
4 cups Diced Coconut
4 Tbsp fresh Ginger, minced
1 Tbsp Vanilla Flavouring
1/4 tsp Salt
4 1/2 cups Water
4 cups Brown Sugar
4 cups Diced Coconut
4 Tbsp fresh Ginger, minced
1 Tbsp Vanilla Flavouring
1/4 tsp Salt
Method
1. Remove flesh from about two medium coconuts and dice into small pieces using small knife
2. Line a baking sheet with greased parchment paper
3. Pour water in large nonstick saucepan (I use a cast iron pot) add sugar and bring to boil
4. Add coconut, ginger, vanilla, salt and stir
5. Continue stirring on High heat; the water will reduce and mixture thicken; continue stirring. (How will you know when it’s time to drop them? When the mixture is stiff, sticky and bubbling in the pot like caramel; it will take about an hour to get it to this consistency so be patient.)
6. When it is ready, drop heaps of mixture on baking sheet using large spoon and let cool
2. Line a baking sheet with greased parchment paper
3. Pour water in large nonstick saucepan (I use a cast iron pot) add sugar and bring to boil
4. Add coconut, ginger, vanilla, salt and stir
5. Continue stirring on High heat; the water will reduce and mixture thicken; continue stirring. (How will you know when it’s time to drop them? When the mixture is stiff, sticky and bubbling in the pot like caramel; it will take about an hour to get it to this consistency so be patient.)
6. When it is ready, drop heaps of mixture on baking sheet using large spoon and let cool
Makes about 10 medium drops
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