Doce de Coco is a traditional Cape Verdean recipe for a classic sweet (candy) of grated coconut flesh cooked with sugar and flavoured with lemon zest that's shaped into squares or diamonds. The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: Doce de Coco.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Cape Verdean version of a grated coconut and sugar candy, versions of which can be found in many West African countries.
Ingredients:
900g freshly-grated coconut
900g sugar
200g brown sugar
freshly-grated zest of 3 lemons
Method:
Add the brown sugar to a large frying pan and toast until the sugar just begins to scorch. Stir-in the freshly-grated coconut and carefully add 5 tbsp water. Stir to combine then add the remaining sugar. Cook until the sugar has dissolved and the mixture thickens. Take off the heat then stir-in the lemon zest.
Transfer to a mortar and pound the mixture well for 5 minutes. Immediately place on a buttered surface and flatten out to about 2cm thick. Cut into squares with a sharp knife then set aside to harden completely.
)
Click on the image, above to submit to Pinterest.