Qumbe East African Coconut Candy Recipes

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QUMBE (EAST AFRICAN COCONUT CANDY)



Qumbe (East African Coconut Candy) image

Recently I was planning an African-themed party, and I came across a recipe for a Somali snack by this name. The first version I tried was a little too sweet for me, and the consistency was all wrong for rolling into balls. I made some adjustments in the proportions, and this is the result. Yum!

Provided by Annie Douglass Lima

Categories     World Cuisine Recipes     African

Time 45m

Yield 12

Number Of Ingredients 5

2 cups unsweetened grated coconut
½ cup coconut milk
1 ⅓ cups white sugar
1 cup almond flour
¼ cup unsweetened grated coconut, or as needed

Steps:

  • Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
  • Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
  • Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.8 g, Fat 18.4 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 12.2 g, Sodium 7.7 mg, Sugar 23.9 g

3-INGREDIENT COCONUT CANDY



3-Ingredient Coconut Candy image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.

Provided by mersaydees

Categories     Low Protein

Time 40m

Yield 6 candies

Number Of Ingredients 3

2 cups sugar
1/2 cup water
2 cups fresh coconut, finely grated or 2 cups dried unsweetened coconut

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.

Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9

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