Coconut Drops
Chunks of dry coconut cooked in ginger sugar syrup and dropped to set.
- Préparation
- 15 min
- Cuisson
- 30 min
- Total
- 45 min
- Pour
- 10
- Difficulté
- Facile
- Type
- Dessert
Ingrédients
- Dry coconut, diced400 g
- Brown sugar300 g
- Water250 ml
Préparation
- 1
Simmer coconut, ginger, sugar and water until the syrup thickens and darkens.
- 2
Stir constantly at the end to avoid burning.
- 3
Drop spoonfuls onto a greased surface and let set.
Nutrition
Valeurs par portion · Calculées
- calories
- 212 kcal
- protéines
- 1.6 g
- glucides
- 32 g
- lipides
- 9 g
- fibres
- 2.8 g
- sucres
- 29 g
- sodium
- 24 mg
Coconut
Caribbean PantryMilk, water, oil and flesh — one fruit feeding four different techniques.
- Origine
- Indo-Pacific, established across the Antilles for centuries
- Saveur
- Sweet, milky, faintly nutty with a rich mouthfeel
- Calories / 100 g
- 354 kcal
- Saisonnalité
- Year-round
L'histoire de cet ingrédient
Coconut milk gives rice and peas its silk, callaloo its body and countless curries their sweetness. In many islands, grating coconut by hand remains a Sunday morning sound.
Cet ingrédient compte pour eux
Shelly-Ann Boyce
Trinidad & Tobago · Callaloo, curries and doubles
“Callaloo is the one pot where every island ancestor sits together.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
Callaloo & Coconut
A four-session course on Caribbean greens, coconut extraction and one-pot cooking.
- Sat, 3 Oct 2026, 16:00 · 240 min
- Port of Spain, Trinidad · Sur place · TTD 850
