COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
COCONUT CARAMEL TART
Make and share this Coconut caramel tart recipe from Food.com.
Provided by Dolphin
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place pastry onto a lightly greased 20cm pie plate.
- Trim and decorate edges.
- Bake in hot (200c) oven for 10 mins, cool slightly.
- Beat eggs and sugar together in a large bowl.
- Stir in sour cream and coconut, and mix well.
- Pour into pastry case and bake 25-30 minutes.
- cool.
- Dust with icing sugar.
- Serve with any fruit you have on hand.
Nutrition Facts : Calories 615.1, Fat 41.1, SaturatedFat 21.2, Cholesterol 186.3, Sodium 335.7, Carbohydrate 53.6, Fiber 4, Sugar 28, Protein 10.4
COCONUT TART
The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
- Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.
Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
CHOCOLATE CARAMEL COCONUT TARTS
Yummy and oh so tasty! The marshmallows make this nice and light and no one would guess that they are in there. Try not to serve these warm or at room temperature so the caramel isn't in one chewy chunk!
Provided by Nif_H
Categories < 60 Mins
Time 40m
Yield 24-30 tarts
Number Of Ingredients 10
Steps:
- Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
- In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
- At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
- In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
- Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
- Let cool for 10 to 15 minutes before handling. Serve warm if possible.
Nutrition Facts : Calories 164, Fat 10, SaturatedFat 5.6, Cholesterol 15.8, Sodium 37.4, Carbohydrate 19.5, Fiber 1.6, Sugar 15.2, Protein 2.5
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- Using a stand mixer fitted with a paddle attachment, cream butter, sugar, and salt until smooth on medium speed. Scrape down sides of bowl as needed to ensure thorough mixing. Add egg and mix until well combined.
- Line a quarter-sheet baking pan with plastic wrap, making sure the sides of the pans are covered. Set aside.
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- To make the chocolate crust, add the coconut and walnuts to a food processor and mix until mostly broken down and grainy. Add the dates and cocoa powder and process into a thick, crumbly dough.
- Prepare 12 thin strips of parchment long enough to lay around each mini muffin cup. This is optional but it makes it really easy to pop the tarts out once done.
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