Coconut Caramel Fudge with Wild Flour is a modern British recipe for a classic sweet or candy of coconut and coconut blossom sugar fudge with coconut milk thickened with bean or wild ingredient flour. The full recipe is presented here and I hope you enjoy this classic British version of: Coconut Caramel Fudge with Wild Flour.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Here's a very interesting version of coconut caramel fudge that incorporates pea flour, gram flour or various dried wild flours to vary the flavour and up the protein content.
400g coconut flakes
200g coconut blossom sugar
400ml tin of full-fat coconut milk
100g agave syrup
1/4 tsp vanilla bean paste
50g pea flour, gram flour (or see above for a list of wild flours you can use)
Method:
Place a small non-stick pan over low heat. Add the coconut flakes and toast, stirring until they start to turn golden (you may need to do this in batches). As each batch finishes toasting turn out onto a plate to cool.
Transfer the toasted coconut flakes to a blender or food processor and blend until smooth an buttery. Scrape into a bowl and set aside.
Scrape the coconut milk into a pan and combine with the coconut sugar and vanilla. Place over low heat and cook, stirring until just blended.
Pour in the agave syrup and continue cooking over low heat for 15-20 minutes, stirring constantly during this time. You should end up with a thin but sticky caramel.
Pour the caramel liquid into a bowl, add the coconut butter that you prepared earlier and whisk to combine.
Now add in your choice of bean or wild ingredient flour and mix to combine with a spoon. Press the resultant mixture into a square cake tin that's been greased and covered in clingfilm.
Transfer to your refrigerator and allow to cool and set over night.
The following day use the clingfilm to release the fudge from the tin. Slice into squares then keep at room temperature in an air-tight tin.
