A popular Christmas toffee prepared in Catholic homes. Today, it took me down memory lane when I was first struggling to master it. So easy to make with the usual process of stirring the coconut mixture over the fire. Ready within 30 minutes made with either fresh, frozen or unsweetened desiccated coconut. Enriched with milk, condensed milk, sugar and cashewnuts. The flavour enhanced with vanilla extract though choice of essence either rose, coconut or cardamom can be used. Incredibly delicious and it will be one of the best coconut toffee that you have ever tasted. Try it to believe it!!!
When selecting a fresh coconut, pick one with no cracks or mold on the outer shell. Check the three eyes, they should be clean and brown. The coconut should feel heavy and full. Shake it to ensure that it has some liquid. A mature coconut will have more white flesh, while a green one will be filled with more water. Finally, a fresh coconut will have a sweet aroma.
When selecting a fresh coconut, pick one with no cracks or mold on the outer shell. Check the three eyes, they should be clean and brown. The coconut should feel heavy and full. Shake it to ensure that it has some liquid. A mature coconut will have more white flesh, while a green one will be filled with more water. Finally, a fresh coconut will have a sweet aroma.
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Coconut Toffee
(Yields 30 pieces - 550 grams)
Ingredients:
340 grams grated fresh or frozen coconut (white flesh only)
1 cup full-fat milk
1/2 cup condensed milk
3/4 cup white granulated sugar
1/3 cup cashewnuts (chopped)
1 teaspoon vanilla extract
1 tablespoon butter + extra for greasing
a few drops of edible red food colour
Method:
Grease a surface or dish and set aside.
In a heavy bottomed pan, add milk, condensed milk and sugar. Mix and heat on low fire. Stir in the coconut with a wooden spoon and combine well. Include few drops of food colour.
Continue stirring until most of the moisture has evaporated and mixture starts to come in the centre. Incorporate the vanilla extract and cashewnuts.
Keep stirring and when the sides of the pan start to turn white indicating crystallization, mix in butter. Don’t be in a hurry to take out the mixture. Ensure that all the moisture has dried up. Less sugar has been added so stir a bit longer. Take a small piece of the mixture and try to form a round ball. It should not feel sticky and hold its shape.
Remove the mixture onto the prepared surface, flatten and smoothen the top.
Set to cool and then, cut into squares or diamonds.
Store in an airtight container. Refrigerate or freeze after a week for a longer shelf life.
Note:
(Yields 30 pieces - 550 grams)
Ingredients:
340 grams grated fresh or frozen coconut (white flesh only)
1 cup full-fat milk
1/2 cup condensed milk
3/4 cup white granulated sugar
1/3 cup cashewnuts (chopped)
1 teaspoon vanilla extract
1 tablespoon butter + extra for greasing
a few drops of edible red food colour
Method:
Grease a surface or dish and set aside.
In a heavy bottomed pan, add milk, condensed milk and sugar. Mix and heat on low fire. Stir in the coconut with a wooden spoon and combine well. Include few drops of food colour.
Continue stirring until most of the moisture has evaporated and mixture starts to come in the centre. Incorporate the vanilla extract and cashewnuts.
Keep stirring and when the sides of the pan start to turn white indicating crystallization, mix in butter. Don’t be in a hurry to take out the mixture. Ensure that all the moisture has dried up. Less sugar has been added so stir a bit longer. Take a small piece of the mixture and try to form a round ball. It should not feel sticky and hold its shape.
Remove the mixture onto the prepared surface, flatten and smoothen the top.
Set to cool and then, cut into squares or diamonds.
Store in an airtight container. Refrigerate or freeze after a week for a longer shelf life.
Note:
- Frozen grated coconut was used. Thaw well and ensure to stir a bit longer to get rid of all the moisture.
- For a firmer toffee, add more sugar and omit the condensed milk.
