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🥥 Coco Sucré (Senegalese coconut treat)
Ingredients
- Coconut:
- 1 fresh coconut (flesh removed from the shell).
- The Syrup:
- 250 g of sugar.
- 1/2 glass of water.
- Aromas:
- A pinch of salt.
- Optional: A drop of vanilla essence or a little lime zest for flavor.
Instructions
1. Prepare the coconut Remove the coconut flesh from its shell. You can either grate it coarsely or cut it into very fine shavings using a knife or peeler, depending on the texture you prefer.
2. Start the caramel In a saucepan or heavy-bottomed frying pan, combine the sugar and water. Place over medium heat. Stir until the sugar dissolves and begins to boil.
3. Add the coconut Once the syrup begins to thicken slightly, add the prepared coconut. Stir constantly to make sure each piece of coconut is coated in the sugar syrup. Add the pinch of salt at this step.
4. Cook until caramelized Continue cooking over low-medium heat. The water will evaporate and the sugar will start to take on a beautiful golden brown (caramel) color. Keep stirring so the sugar doesn't burn. The coconut is ready when it is sticky, golden brown and the sugar has completely crystallized or caramelized around the pieces.
5. Shaping While the mixture is still warm and pliable, use two spoons to form small portions and place them on a baking tray lined with parchment paper or a lightly oiled surface. You can also spread the entire mixture flat and cut it into squares once it has cooled slightly.
6. Cooling Let him Coco Sweet cool completely to room temperature. The pieces will harden as they cool, becoming perfectly crunchy on the outside and soft on the inside.