Let me begin by saying that I rarely like coconut in a “processed” form. I much prefer to enjoy the fruit as removed from its hard shell, than being surprised by its presence in cookies or other baked goods. However, somehow I thought I faintly remembered liking these little treats when I was younger, and so I gave them a try. Well the result is that, while I absolutely loved the fragrant smell that overwhelmed my kitchen while they were cooking, I was not a huge fan of them. Nonetheless, if you are a lover of coconut in all of its forms, I have no doubt that you will enjoy them! One thing to note is that in the recipe that is written below, I used packaged shredded coconut, as opposed to buying a coconut and shredding the pulp myself. Had I done the latter, I would not have used any coconut milk because the shredded coconut would have contained some amount of liquid.
Coconut rocks
Print recipe| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Snack |
Ingredients
- 1 cup shredded coconut
- 1/2 cup sugar
- some Zest of lemon
- A few drop vanilla extract
Directions
| 1. | In a heavy sauce pan, place the shredded coconut, the sugar and the lemon zest. Add the coconut milk if using. |
| 2. | Heat up at medium to high heat until the mixture starts caramelizing, about 15 min. Turn often so it does not burn |
| 3. | When the mixture starts browning, add a few drops of vanilla extract |
| 4. | Keep turning until the mixture starts sticking a little, then take it off the stove. In order to figure out if it's ready, place a spoonful of the coconut mixture on a plate, it should hold itself together |
| 5. | Place a spoonful of the still warm mixture on some wax paper, shaping it a into a small pyramid. Repeat until there is no more coconut |
| 6. | Let the coconut rocks cool and store them in an airtight container. |
Recipe adapted from http://www.macuisinecreole.fr/2012/07/tablettes-coco-traditionnelles-sik-a-coco.html
