|Recipe Name||Nigerian Coconut Candy|
|Recipe By||Nky Lily Lete|
Ingredients for Nigerian Coconut Candy
Tip: A good substitute for white sugar in this recipe is unrefined cane sugar(panela).
|Recipe Instruction||Nigerian Coconut Candy, how to make Nigerian Coconut Candy, Coconut candy, chancacas Preparation 1. Break the coconut and pry out the meat/flesh(that's if you're using whole coconut). Grate the coconut flesh and set aside. 2. Combine the water and sugar in a pot and boil on medium heat. Without stirring. 3. As the mixture begins to look thicker and the color changes to a very light brown. Reduce the heat to low. Add the coconut and mix thoroughly with a spatula, until it is well incorporated. 4. Keep on stirring until the mixture is a ''browner'' color and feels ''kind-of'' grainy on your spatula. Then Put off the heat. Tip: The sugar caramelizes faster at this stage, and can get burnt and ruin the recipe. So watch it closely. 5. Transfer the coconut candy into a wide tray/plate, spread it out and leave to cool a bit. You can mold into any shape of choice or simply leave it to cool completely and harden. Then cut into square or rectangles. Tip: Place in the freezer or refrigerator to harden faster. Enjoy! Note: To get a very hard candy, you'll have to increase the amount of sugar used(I wouldn't recommend that,but I know a lot of folks like their coconut candy hard and crunchy ☺) Nigerian Coconut Candy, how to make Nigerian Coconut Candy, Coconut candy, chancacas Recipe 2 Nigerian Coconut Candy without water * 250 gram Coconut meat/flesh or 1 medium coconut * 300 gram White Granulated/castor sugar * A Spatula for mixing Preparation 1. Grate the coconut and set aside. 2. Pour the sugar into a dry pot and spread it out. Heat up on medium heat and watch it closely 3. As the sugar starts to caramelize (change to golden brown like honey), turn down the heat to low and pour in the grated coconut; mix thoroughly until well incorporated. Put off the heat and transfer into a bowl; leave to cool a bit and mold into your shape of choice. Enjoy! Note: I prefer the recipe with water because you can easily control the caramelization of the sugar.|
|Country of Consumption||Nigeria|