Moroccan Coconut Fudge Zucre Coco Food

ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES

Zucre Coco -- Moroccan Coconut Fudge Cakes image

Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005

Provided by Hajar Elizabeth

Categories Candy

Time 35m

Yield 1 1/2 pounds, 36 serving(s)

Number Of Ingredients 5

Ingredients

2 cups moist grated unsweetened coconut
3/4 cup evaporated milk
2 cups sugar
1 ounce butter
2 tablespoons lemon rind, grated

Steps:

Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
Stir in the butter and lemon rind and allow to cool to room temperature.
Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2

MOROCCAN COCONUT TRUFFLES

Moroccan Coconut Truffles image

These melt-in-your-mouth truffles are easy and quick to make -- the recipe uses only 3 ingredients! The time listed as cooking time is actually the time needed for refrigeration.

Provided by TasteTester

Categories Lunch/Snacks

Time 4h20m

Yield 12-16 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups dried coconut flakes, (natural, no sugar added, be sure to get medium size flakes, not the coarse or fine flakes).
14 ounces can sweetened condensed milk
12 -16 roasted almonds, (depending on how many truffles you make). you can also use walnuts or hazelnuts.
1 cup coconut flakes, for coating

Steps:

Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
Gently roll in a bowl of coconut to coat.
Place in the refrigerator for at least 4 hours. These are served cold.

Nutrition Facts : Calories 208.5, Fat 9.8, SaturatedFat 8, Cholesterol 11.2, Sodium 97.3, Carbohydrate 28.3, Fiber 0.9, Sugar 27.3, Protein 3.3

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