Kaleve Niu (Coconut Toffee)

Name: Kaleve Niu (Coconut Toffee)
Yield: 6
Cuisine: Tokelau
Ingredients: Coconut cream — 500 ml (2 cups); Sugar — 200 g (1 cup); Salt — 1/4 tsp; Desiccated coconut, toasted — 100 g (1 cup)

The Quirky Foodster Team

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Servings

Ingredients

Coconut cream — 500 ml (2 cups)
Sugar — 200 g (1 cup)
Salt — 1/4 tsp
Desiccated coconut, toasted — 100 g (1 cup)

Method

Combine the coconut cream, sugar and salt in a heavy-bottomed saucepan over medium-low heat.
Stir until the sugar dissolves, then bring to a gentle simmer.
Cook, stirring frequently, for 20–25 minutes, until the mixture thickens considerably, darkens slightly, and starts to pull away from the sides of the pan.
Stir in the toasted desiccated coconut and mix well to combine evenly.
Pour the thick mixture onto a parchment-lined tray and spread into an even layer, about 1.5 cm (1/2 in) thick.
Let cool and set at room temperature for at least 1 hour, then cut into small squares to serve.

Introduction: Kaleve niu is a simple coconut toffee made by slowly reducing coconut cream and sugar into a thick,
chewy sweet, a treat that makes good use of the islands' most abundant natural resource and requires
little more than patience and a watchful eye at the stove.

Cultural Background: Kaleve niu is a simple coconut toffee made by slowly reducing coconut cream and sugar into a thick,
chewy sweet, a treat that makes good use of the islands' most abundant natural resource and requires
little more than patience and a watchful eye at the stove.

Tips: Stir frequently, especially toward the end of cooking, as the mixture can catch and burn on the bottom of the pan. The toffee is ready when it visibly thickens and starts pulling away from the sides of the pan as you stir.

Variations: Add a few drops of vanilla extract for extra fragrance. Roll the cooled toffee pieces in extra toasted coconut before serving. Naturally vegan and vegetarian.

Storage: Store in an airtight container at room temperature for up to a week.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: How do I know when the toffee is ready?

A: It should be visibly thickened, slightly darker in colour, and starting to pull away from the sides of the pan when stirred.

Q: Can I use fresh grated coconut instead of desiccated?

A: Yes, though desiccated coconut gives a slightly chewier, more concentrated texture.

Q: How long does it keep?

A: Stored in an airtight container at room temperature, it keeps well for about a week.