I saw someone make this on a cooking show and wanted to give it a shot. They didn't give a recipe, only a general description, but I think I got the general idea and figured what the heck.
The very simple ingredient list is only fresh coconut, fresh ginger, and brown sugar. I bought a whole coconut and, me being a weakling, I had a hard time busting into the coconut and separating it from the husk. But, I finally did it, and cooked them up with sugar and ginger.
It's almost like a brittle, although in lumps instead of flat sheets. Give it a try if you are in the mood for a new type of sweet, or if you love coconut and ginger.
Coconut-Ginger Drops
1 whole coconut, chopped, about 3 cups
2 cups brown sugar
1 cup minced fresh ginger
Heat coconut and ginger in a large saucepan. Stir in brown sugar. Heat over low heat for at least 10 minutes, and up to 30. The sugar will melt and form a syrup. Over time the coconut will become more of a golden color and the syrup will thicken and start to foam and bubble. When those things happen, it's done. If you overcook it, you will see the brown sugar syrup start to become granular.
Pour the coconut-ginger mixture by spoonfuls onto a silpat or waxed paper. You can spray it with cooking spray if you are worried about sticking. Let the drops cool and harden for several minutes - the fridge helps that along, if you want. Then just eat. That's it.
Happy eating!
I cannot handle fresh ginger...the first and only time I tried it was when G'ma Hudgins had ordered sushi and told me to try the ginger...not good. Sushi=good Ginger=baaad. :)
ReplyDeleteGinger isn't baaaaad. It is just heavy to eat stright-up. (Although some people still like it that way). Cooked, or as a flavoring, it's delicious. It can be sweet, and it has a spicy kick to it. It's great in Indian food and in a lot of sweet western dishes, like cookies. Trust me, you've probably had lots of things with ginger in it, even sushi, and you didn't even know.
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