Noix de Coco Caramélisée (Caramelized Coconut) is a traditional Cameroonian recipe for a classic snack of coconut flesh in a sugar caramel that's shaped into balls before serving. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Caramelized Coconut (Noix de Coco Caramélisée).
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Ingredients:
1 coconut
200g powdered sugar
200ml water
Method:
Pierce two of the eyes at the end of the coconut and drain the liquid from inside. Set aside for later.
Break the coconut in half, take out the pulp and strip off the hard back 'bark' on the outside then slice the coconut flesh.
Wash the coconut strips, place in a pan with 2 tbsp water and the reserved coconut water. Bring to a boil over medium heat, reduce to a simmer and cook until the volume of liquid has reduced by half.
At this point stir in the sugar and continue cooking over low heat until the sugar begins to caramelize.
Mix the contents so that all the coconut slices are coated in the sugar blend and continue cooking, stirring frequently to prevent burning, until you reach a blond caramel.
Take the pan off the heat and set aside to cool.
Whist still warm enough to work, take the mixture and use your fingers to shape the caramel coconut into balls. Set aside to cool and harden then store in an air-tight jar.
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