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Coconut candy
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Source:
| Coconut Candy | |
| 3 cups | Coconut, grated |
| 2½ cups | Sugar |
| ¾ cup | Evaporated milk |
| 1 tsp | Butter |
| a pinch | Salt |
Vanilla paste 1 tsp (optional)
Pandan leaves 2 leaves (optional)
Method:
Mix all the ingredients and cook under low heat until the sugar has dissolved (if you have added pandan leaves, remove them once the sugar has melted). Stir constantly to prevent from burning, and increase the heat once the sugar has melted.
Cook the mixture until it attains a lumpy consistency that doesn’t cling to the side of the pan.
Once the mixture begins to caramelize (turn brownish), add vanilla (the original recipe uses vanilla, but if you want a more Asian flavor, you can use pandan leaves instead of vanilla) and stir thoroughly. Do not over-cook or the mixture will harden due to caramelization of sugar. If that happens, just add a bit of evaporated milk to soften the texture again.
Pour the candy into a pan that has been lightly greased with butter. Without pressing the candy, use a wooden spoon to spread it out evenly on the pan, leaving a roughly level surface.
When it has cooled slightly, cut into pieces with a knife but do not separate the pieces.
Once hardened, simply break the candy into pieces with your hand.
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