Caribbean Coconut Cakes
AuthorsefordCategoryBermudian dishes, Candies, Dairy Free, DessertsDifficultyIntermediateThis Caribbean treat is vastly known by many names but one thing's for sure its one of the tastiest ways to eat coconut.
Heat sugar and water in a large saucepan. Cook on medium heat stirring occasionally until the sugar has dissolved.
Once sugar has bubbles and dissolved, add the ginger, and flavor essence ( If your adding food coloring, add it here). Incorporate your coconut and continue to stir slowly to avoid burning.
*WARNING: this recipe involves hot sugar which can be dangerous. Please use caution when preparing alone or with young children
Turn the head down to a low setting and continue to stir until the mixture has thickened.
After the coconut has thickened, test the mixture by dropping a spoonful onto a wet board or baking tray to check for hardness when the candy cools. When this is achieved spoon 2-3 tablespoons onto a non stick surface and allow to cool completely.
When they have hardened and cooled they are ready to serve.
Ingredients
Directions
Heat sugar and water in a large saucepan. Cook on medium heat stirring occasionally until the sugar has dissolved.
Once sugar has bubbles and dissolved, add the ginger, and flavor essence ( If your adding food coloring, add it here). Incorporate your coconut and continue to stir slowly to avoid burning.
*WARNING: this recipe involves hot sugar which can be dangerous. Please use caution when preparing alone or with young children
Turn the head down to a low setting and continue to stir until the mixture has thickened.
After the coconut has thickened, test the mixture by dropping a spoonful onto a wet board or baking tray to check for hardness when the candy cools. When this is achieved spoon 2-3 tablespoons onto a non stick surface and allow to cool completely.
When they have hardened and cooled they are ready to serve.
