ADVERTISEMENT
Introduction:
Caramelized coconut is a delightful, sweet treat that combines the natural richness of coconut with the warm, sugary goodness of caramel. This simple recipe is perfect for snacking, garnishing desserts, or even adding a special touch to your morning oatmeal or smoothies. The process of caramelization enhances the coconut's flavor and gives it a crispy texture that's simply irresistible. Whether you enjoy it on its own or incorporate it into other recipes, caramelized coconut brings a touch of tropical sweetness to any dish.
Ingredients:
500g dried shredded coconut (unsweetened)
100g sugar (white or brown)
2 tablespoons water
1 tablespoon butter or coconut oil (optional for extra richness)
1 teaspoon vanilla extract (optional)
Directions:
Prepare the Coconut: Start by placing the shredded coconut in a large, dry skillet or frying pan. Heat the pan over medium-low heat. Stir the coconut frequently to ensure it doesn’t burn and that it toasts evenly. Continue to toast for 5-7 minutes until the coconut is golden brown and fragrant. Remove from the pan and set aside.
Make the Caramel: In the same skillet, add the sugar and water. Stir gently over medium heat until the sugar dissolves and begins to bubble. Let it simmer for 2-3 minutes, allowing the sugar to turn into a golden caramel.
Combine the Coconut and Caramel: Add the toasted coconut back into the skillet with the caramelized sugar. Stir quickly to coat the coconut evenly with the caramel. If desired, add butter or coconut oil to enrich the flavor, and mix in vanilla extract for extra depth.
Cool and Crisp: Spread the caramelized coconut onto a parchment-lined baking sheet or tray to cool. Allow it to set for 10-15 minutes at room temperature. The coconut will crisp up as it cools.
Serving and Storage Tips:
Serving: Serve caramelized coconut as a topping for cakes, cupcakes, or ice cream. It also makes a great addition to trail mix, granola, or a tropical fruit salad. For a quick snack, enjoy it on its own for a sweet, crunchy treat.
Storage: Store caramelized coconut in an airtight container at room temperature for up to 2 weeks. If you'd like to extend its shelf life, keep it in the fridge for up to a month. For the best texture, it’s recommended to consume it within a week.
Variations:
ADVERTISEMENT
