Description
A candied coconut with a lot of depth
Ingredients
- 2 coconuts (white meat pieces removed from shell)
- 2 large piloncillos (or panela/chancaca)
- 5 cups of water
Instructions
- Heat the coconut in the oven or over fire; it will be easier to crack.
- Remove or drink the water. Remove the chunks of fruit and rinse.
- Place all items in a pot and boil until the water and sugar become a thick caramel.
Notes
Cooking time will vary depending on your heat level, coconut size and type of sugar. In Guatemala it was 12 hours of low heat over firewood. The important part is to watch the sugar. It needs to be caramelized and deep brown like above. This can take 1-2 hours.
Once the coconut is ready you can store about 2 weeks in the fridge 
or you can seal them in jars and have them as long as you want. Enjoy.
- Category: candying
- Method: boil
Keywords: coconut, candying, caramelizing, 2 ingredients, easy, stovetop dessert