Cajeta de Coco
The Quirky Foodster Team
Ingredients
- Grated fresh coconut — 240 g (8.5 oz)
- Sugar — 400 g (14 oz)
- Water — 240 ml (8 fl oz)
- Ground cinnamon — 1/2 tsp
- Vanilla extract — 1 tsp
Method
- Combine the grated coconut, sugar and water in a heavy-based saucepan.
- Bring to a simmer, stirring frequently, and cook over medium-low heat for 30–40 minutes, stirring often, until the mixture thickens significantly and pulls away from the sides of the pan.
- Stir in the cinnamon and vanilla extract in the final few minutes of cooking.
- Pour the thickened mixture into a greased baking dish, spreading evenly.
- Let cool completely, then cut into squares or diamonds.
Introduction: A dense, sweet coconut fudge, simmered slowly until thick and set, a traditional Nicaraguan candy enjoyed at celebrations and markets.
Cultural Background: Cajeta de coco reflects Nicaragua's love of slow-cooked sweets made from local coconut, sold at markets and prepared for festive occasions, its rich, chewy texture a favourite treat for both children and adults.
Tips: Stir frequently, especially as the mixture thickens, to prevent it catching and burning on the bottom of the pan. Let the cajeta cool and set fully before cutting for the neatest pieces.
Variations: Add a handful of chopped nuts for extra texture. Use brown sugar in place of some of the white sugar for a deeper caramel flavour.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable — served at room temperature as a set candy.
FAQs:
Q: Can I use desiccated coconut instead of fresh?
A: Fresh grated coconut gives the best texture, though rehydrated desiccated coconut can work in a pinch.
Q: How long does cajeta de coco keep?
A: It keeps well for about two weeks stored in an airtight container at room temperature.
- Grated fresh coconut — 240 g (8.5 oz)
- Sugar — 400 g (14 oz)
- Water — 240 ml (8 fl oz)
- Ground cinnamon — 1/2 tsp
- Vanilla extract — 1 tsp
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