The sugar will solidify after adding the coconut, but don’t worry, the sugar will re-melt. Add the coconut to the caramelized sugar. Use the back of your spoon to smush any stray lumps of sugar (like the ones shown right).ģ. Whew! FINALLY the sugar is melted with a nice caramel color. Keep cooking (and stirring) over low heat……and…cooking/stirring……and cooking/stirring some more. Don’t worry if yours looks like this - keep cooking the sugar over low heat and those clumps will melt right out. The photo right shows a bit of clumping of unmelted and melted sugar. Second, you’re moving the unmelted sugar to the hotter spots on the pan to begin melting. You’re doing this for a couple of reasons - first, you want to keep the melted sugar from browning too fast and burning. Using a heavy duty spoon or heat-safe rubber spatula, scrape the sugar from the edge of the pan to the middle. Leave the sugar alone until you see it begin to melt. Place the sugar into a large frying pan set over low heat. Ahh…how I miss those days when I could just go out to the back yard and husk open coconuts that just fell off the trees. And to think I paid about $2 for each coconut….įor those of you living on Guam or in a place where coconut trees abound and you don’t have to pay an arm and a leg for them, be thankful. The other bad coconut, after cracking it open, had mold growing between the meat and shell (more yuck!). In one of the coconuts, the liquid smelled sour (a sure sign of spoilage) and the meat felt slimy (yuck). However, the coconuts must have sat in the store for who knows how long. The coconuts I bought–the ones that ended up being bad–had liquid in them when I shook them. A coconut that either has very little liquid sloshing around or feels light (compared to the weight of other coconuts) are an indicator that the coconut meat inside is dried out or spoiled. The coconut should also feel rather heavy. If you don’t hear and feel any liquid while shaking the coconut, do NOT buy it–it’s gone bad already. You should hear (and feel) liquid sloshing around inside. Sure enough, two of them ended up being spoiled and moldy inside.īefore buying coconuts, shake them. For this batch, I actually bought four coconuts knowing I only needed two. If you live in the states, it’s sometimes difficult to find coconuts that haven’t already spoiled. On Guam, we either cut the coconuts off the trees or pick up the brown ones (niyok) off the ground, then shake them vigorously, listening for the telltale sloshing of the coconut juice. If you can’t find fresh coconuts or don’t have a kåmyu (coconut grater), you can buy frozen grated coconut–make sure you use the UNsweetened kind.īefore continuing with the directions, I think it’s important to explain how to choose fresh coconuts. You should get roughly 4 cups of grated coconut from 2 large coconuts. Finely grate the coconut the smaller/finer the coconut flakes, the better. I’m sure they’d love making AND eating it. Give my recipe a try…get the kids involved in making them too.
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