Doce de Coco

Name: Doce de Coco
Yield: 4
Cuisine: Sao Tome and Principe
Ingredients: Whole Coconut, grated (about 400 g / 3 1/2 cups) — 1; Sugar — 300 g (1 1/2 cups); Water — 200 ml (3/4 cup); Cinnamon Stick — 1; Whole Cloves — 2

The Quirky Foodster Team

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Servings

Ingredients

Whole Coconut, grated (about 400 g / 3 1/2 cups) — 1
Sugar — 300 g (1 1/2 cups)
Water — 200 ml (3/4 cup)
Cinnamon Stick — 1
Whole Cloves — 2

Method

Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves.
Add the cinnamon stick and cloves.
Simmer for 5 minutes to form a syrup.
Stir in the grated coconut.
Cook over medium-low heat, stirring frequently, for 15-20 minutes until thickened and the coconut has absorbed most of the syrup.
Remove the cinnamon stick and cloves.
Spoon into a shallow dish and let cool before serving, cut into pieces if firm enough, or spooned if softer.

Introduction: A sweet, sticky coconut confection made from grated coconut simmered in sugar syrup.

Cultural Background: Coconut sweets are popular throughout Sao Tome and Principe, this simple, rich confection making full use of the islands' abundant coconut harvest for a beloved everyday treat.

Tips: Stir frequently once the coconut is added to prevent it from catching and burning on the bottom of the pan. Cook until the mixture reaches your preferred consistency, softer for spooning or firmer for slicing.

Variations: Add a few drops of vanilla extract for extra depth; some versions include a handful of chopped roasted peanuts for texture.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: This is a no-reheat sweet, served at room temperature or chilled.

Nutrition: Approx. 210 kcal, 1 g protein, 30 g carbohydrate, 10 g fat per serving.

FAQs:

Q: Can this be made with unsweetened desiccated coconut?

A: Fresh grated coconut gives the best texture, but rehydrated desiccated coconut can work as a substitute.

Q: How firm should the finished doce de coco be?

A: This is a matter of preference; cook longer for a firmer, slice-able texture or shorter for a softer, spoonable one.