Candied coconut
How else to start the year than with some coconut recipe;) For a long time I want to make candied coconut at home, I was just waiting for some coconut to fall into my kitchen. And lo and behold, I could hardly wait for that to happen, and the result is more than excellent.
Preparation steps
- Open the coconut and separate the flesh from the shell. Peel a squash, grate it and squeeze the juice. * Here's how I most easily "break" coconut;)
- Put coconut strips in a larger pot and pour enough water to cover the strips. Bring to a boil and cook for about 5 minutes, to get some of the fat out of the coconut. Discard the water and drain the coconut.
- In the same pot, mix 75 ml of water, 150 g of sugar and a pinch of salt and bring to a boil. Add the coconut strips and reduce the heat. After a while, the water with the sugar will turn into a syrup, so gently stir the coconut to cover it with the syrup on all sides.
- Cook the coconut in the syrup until the syrup almost evaporates and the sugar crystals start to stick to the coconut, about 15 minutes. Be careful not to burn it, ie it does not start to brown. If you notice this, remove the coconut from the heat immediately.
- When the syrup has evaporated, pour the coconut on a baking sheet covered with baking paper, sprinkle with 2-3 handfuls of crystal sugar, stir a little and allow to cool completely. Once cooled, store the candied coconut and store in hermetically sealed jars or plastic boxes.
