Coconut Sweetmeats Recipes
32 BEST COCONUT DESSERT RECIPE COLLECTION
Bring a taste of the tropics to your table with these tasty coconut desserts! From bars to cakes to brownies, these easy recipes are as good as it gets.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tropical treat in 30 minutes or less!
Nutrition Facts :
COCONUT SWEETMEATS
This delicious coconut candy is from Iran.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 dozen pieces
Number Of Ingredients 6
Steps:
- Butter a 12-by-17-inch baking sheet, and set aside. Place 1/2 cup desiccated coconut in an 8-inch-square baking pan; spread in an even layer.
- Combine the sugar, cream of tartar, and the water in a small saucepan, and stir to combine. Bring to a boil over medium-high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Clip on a candy thermometer, and cook, without stirring, until the temperature reaches 240 degrees.
- Pour the sugar mixture onto the prepared baking sheet in a constant, steady stream, holding the pan close to the surface; do not allow any stray drips to fall onto the baking sheet. Allow the poured syrup mixture to sit undisturbed until just warm to the touch on the surface.
- Using a wide offset spatula, lift the sides of the jelled syrup, and fold over into the middle. Repeat this process, adding 1 1/2 cups coconut and the vanilla extract, until the mixture becomes slightly stiff and opaque white, about 3 minutes.
- Quickly press into the coconut-lined pan; flatten into an even layer. Cover with the remaining 1/2 cup coconut, and press to adhere. Let sit 5 hours or overnight.
- Invert the pan to unmold. Carefully cut the coconut sweetmeat into eight 1-inch strips using a serrated knife. Cut each strip diagonally to make diamonds. Store in an airtight container for up to 2 weeks.
COCONUT SWEETS
Chewy candies that kids really like. You can make them plain but the lime juice and cloves add an interesting twist.
Provided by KittyKitty
Categories Candy
Time 1h20m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Line a baking tray with parchment.
- Place the coconut in a pan with the water and sugar.
- Heat gently until the sugar dissolves.
- Stir in the ground cloves and lime juice and increase heat.
- Cool, stirring with a wooden spoon, until the mixture has thickened and become dark golden brown.
- Drop spoonfuls of the mixture on to the lined tray, pressing down with the back of the spoon to flatten it lightly into chunky, irregular pieces.
- Leave to cool before eating.
Nutrition Facts : Calories 65, Fat 3.9, SaturatedFat 3.5, Sodium 4.9, Carbohydrate 7.9, Fiber 1, Sugar 6.8, Protein 0.4
TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)
Provided by Daisann Mclane
Categories dessert
Time 45m
Yield Two dozen balls
Number Of Ingredients 5
Steps:
- Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
- Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
- Remove from the heat. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter. Allow to cool.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 15 grams, TransFat 0 grams
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