Pâtisserie
Coconut Candy
A traditional sweet made from thin slices of fresh coconut cooked with sugar and coconut water until caramelized, then shaped into balls. They keep for several days in an airtight jar.
Prep20 min
Cooking40 min
Total1 h
Servings6
DifficultyEasy
Calories230 kcal
Preparation
1 h- Collect the coconut water by piercing 2 of the coconut's 3 eyes and reserve this water for later. Crack the coconut and remove the black skin on the flesh, then cut the flesh into very thin slices.
- Wash the coconut slices and put them in a pot with 20 cl of water and the coconut water you had reserved. Cook over medium heat.
- When the water has reduced by half, add the sugar, mix and let cook over low heat. When the caramel starts to form, mix the contents so that all the coconut slices are well coated. Continue cooking while stirring regularly to prevent it from burning at the bottom of the pot.
- When you obtain a nicely golden caramel, remove from the heat and let it cool slightly. Then quickly, with your fingers, shape the caramelized coconut slices into balls. You can keep this treat for several days in an airtight jar.
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