Grated Coconut Candy Tablet Kokoye Graje Food

GRATED COCONUT CANDY (TABLET KOKOYE GRAJE)

Steps:

• 1. Lightly grease a large baking sheet. Set aside
• 2. Mix sugar and evaporated milk in heavy 3-quart saucepan. Mix in condensed milk, salt, cinnamon, and grated coconut. Bring to a boil over high heat.
• 3. Reduce heat to medium and cook for 40 minutes, stirring and scraping the bottom of the pan often during the first 25 minutes, then constantly during the last 5 minutes to prevent scorching. The mixture should be very thick, and should turn a beautiful ivory color. Do not let caramelize.
• 4. Remove from heat. Drop by tablespoons on prepared baking sheet. Cool at room temperature. Will keep one week in an airtight container. Yields about 30 (Tablet Graje)

3-INGREDIENT COCONUT CANDY

Steps:

• Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
• In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
• Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
• Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
• When cool and firm, wrap individually in plastic wrap.
• Store in an airtight container up to a week.

COCONUT CANDY (TABLET KOKOYE)

Steps:

• 1. Bring water to a boil and add coconut, cinnamon and brown sugar.
• 2. Cook/boil coconut mixture for 5- 10 minutes on medium low heat.
• 3. Add vanilla extract and 1/2 c. of carnation milk to coconut mixture.
• 4. Remove from heat and add remaining ingredients.
• 5. Stir constantly and cook for an additional 25 minutes on low heat until liquid is a little low and mixture hardens a bit.
• 6. Place spoonfuls on a plate, foil paper or wax sheet and allow to cool and harden.

COCONUT CANDY

Steps:

• Grease a 7-in x 5-in (18cm x 13cm) pan or rectangular container.
• Melt butter in a non-stick pan on low heat. Add coconut, sugar, milk, condensed milk, vanilla extract, and food coloring. Stir constantly until sugar dissolves and coconut clumps together, about 20 minutes.
• Transfer mixture to prepared container. Level the surface with a spatula. Press down firmly with wax paper or plastic wrap. Set candy aside to cool.
• After about 30 minutes, cut into cubes with a well greased knife. Allow candy to cool and set overnight.
• Remove cubes from pan and store in an air-tight jar.
• Keep in the refrigerator for up to 3 weeks.

COCONUT CANDY (FROM SINGAPORE)

Steps:

• Put everything except the vanilla into a sturdy pan.
• Cook over slow fire until the sugar has dissolved and the pot contents are boiling.
• Stir constantly to stop the mixture from burning.
• I used a long wooden spoon.
• Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.
• Add colouring (if using) when the mixture is about to be taken off the fire.
• Add vanilla and stir well.
• Spread mixture on buttered tin (we used a square 1" high tin) Do not press down too much.
• Cut the mixture into squares when it has cooled slightly.
• When it has cooled down (it'll be hard), use a knife and cut through the grooves and separate the pieces.

COCONUTS: OPENING, GRATING AND LIQUADO

Steps:

• Opening Coconuts: Open the coconuts by flinging them onto a cement or rock surface (this is how the monkeys do it!) Don't worry about losing the liquid, as it's not the coconut milk called for in cooking. Each coconut should break in 3 to 4 pieces. It is also possible to open a coconut by piercing the eyes of the coconut with a screwdriver or ice pick, draining the liquid through the holes and placing the coconut in a 400 degrees F oven for 20 minutes. Wrap the coconut in a towel and hit it with a hammer to loosen the shell and split it into pieces.
• Pry out the white meat and then pare off the dark skin.
• Grating Coconut Meat: To grate the white meat, put the meat through the grating disk of a food processor or use a hand grater. You should get about 7 cups of grated coconut from the two coconuts, which will keep in the refrigerator for 2 to 3 days.
• Reserve 4 cups of the grated coconut for the pie crust and filling.
• Coconut Liquado: To make the coconut milk, combine the remaining 3 to 4 cups of loosely packed grated coconut with the milk (use 3/4 cup of coconut for each 1 cup of milk) in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.