Coconut Delight: Dulce de Coco
If you like coconut, this Dulce de Coco recipe will satisfy your taste buds. Packed with coconut flavor and boasting an amazing crunchy texture, this delightful treat is sure to become a favorite. With only a few ingredients this tasty treat can be prepared.
The coconut is complemented by the perfect amount of sweetness, creating a balance that will leave you craving more. The crunchy texture adds an exciting twist, making each bite a delightful experience. The recipe is straightforward and rewarding to make.
Imagine serving this delicious coconut delight at your next gathering or enjoying it as a special treat for yourself. Its unique flavor and texture are sure to impress your guests and satisfy their sweet tooth. Give this recipe a try, and you’ll discover just how delightful and versatile coconut can be in creating memorable treats.
Dulce de Coco
Ingredients
1 coconut
1-½ cups brown sugar*
1 cup water
1 cinnamon stick
1 lime peel or rind (optional)
*white sugar can be used. Their color will be different but the flavor will be similar.
Directions
- Pierce the eye of the coconut that is easily pierced and drain the water. Next, place coconut in a bag. Using a mallet or hammer crack open the coconut on concrete or a very hard surface. Place coconut on a baking sheet. Then place into a preheated 400 degree F oven for about 10 minutes. This will help remove the flesh from the shell. Remove from the shell and peel the back of the coconut meat using a potato peeler or knife. (optional)
- Next, grate the coconut using the large or small grate side.
- coconut makes about 2 batches of the recipe. I usually make 1 batch of small grated coconut and 1 using the larger grate side.
- In a pan over high heat add 1 cup of sugar and water. Stir to dissolve the sugar. When it begins to simmer, add about 1 cup grated coconut, cinnamon stick and lime peel. Lower heat to medium.
- When it begins to simmer again add the remaining ½ cup of sugar and stir to combine. I prefer to use a wooden spoon for this recipe.
- Stir occasionally and keep watch so it doesn’t burn.
- When the liquid is almost completely absorbed, run the cooking spoon through the center. If it is almost completely dry and doesn’t run back together quickly, it’s ready. It can take around 30 minutes but stoves may vary.
- Spread onto a plate or cookie sheet lined with parchment paper and sprayed with oil. Using a spatula, form into a square. Leave to set. If it doesn’t harden after about 15 minutes or it has a gooey consistency, return to the pan. Heat the pan to medium and leave an extra 3-5 minutes until there is hardly any liquid left. Do not leave it too long or it can burn or turn into coconut crumbles.
