Moroccan Coconut Fudge Zucre Coco Food
ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES
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
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 FUDGE-ZUCRE COCO
This is a popular Moroccan sweet. I found this on a website called Cooking Up Peace. Posted for ZWT9
Provided by AlaskaPam
Categories Candy
Time 40m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8"x8" pan with foil.
- Combine coconut, condensed milk, and sugar in a large sauce pan. Gently simmer until it reaches the "soft ball stage" which is 235F-245°F.
- When the mixture is the right temperature stir in the butter and lemon rind. Allow to cool to room temperature and then beat the mixture until it is thick and glossy. Pour into the pan lined with foil and chill. Once it is chilled, cut into small squares.
Nutrition Facts : Calories 56.5, Fat 2.4, SaturatedFat 1.9, Cholesterol 2.2, Sodium 8.8, Carbohydrate 8.8, Fiber 0.4, Sugar 8.4, Protein 0.5
THE MOJITO COCO
Another coconut mojito from somewhere out on the web. Purported to be so good that you should make these by the pitcher
Provided by Kitchen Witch Steph
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Muddle the mint with the lime juice in a cocktail shaker.
- Add rum, syrup and coconut cream, and shake well with ice.
- Strain into tall glasses and top off with club soda.
- Garnish with extra mint leaves.
Nutrition Facts : Calories 520.7, Fat 5, SaturatedFat 4.5, Sodium 16.7, Carbohydrate 3.8, Fiber 0.7, Sugar 2, Protein 0.8
THE PUNCH COCO!
Slightly different from another coconut punch, this has grenadine to give it color and extra flavor. Simple and cooling..but be careful it has a kick. Taken from Cooking with AAF: King Creole...of the Sunny Islands
Provided by MarraMamba
Categories Punch Beverage
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients well,.
- Serve over crushed ice.
- Repeat until you have trouble measuring :).
COSTA RICAN COCONUT FUDGE (CAJETA DE COCO
I have not made this recipe but it was given to me when I was in Costa Rica several years ago and everyone that tried them loved them - I think you need a sweet tooth for this one.
Provided by Bergy
Categories Candy
Time 35m
Yield 20-30 balls
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
- Continue to cook for 5 minutes after it reaches a boil.
- As soon as it is cool enough to handle form small balls, place in paper cups.
- Store in sealed container.
Nutrition Facts : Calories 202.9, Fat 13.4, SaturatedFat 8.7, Cholesterol 34.8, Sodium 130.7, Carbohydrate 18.9, Fiber 0.4, Sugar 17.6, Protein 2.8
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