Recipe: Dulce de Coco recipes - 4

Perhaps Gladys or one of our other great cooks has a tried and true recipe? In the meantime, I post these.

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DULCE DE COCO (COCONUT DELIGHT)

1 coconut
Small piece ginger
1/4 cup evaporated milk
1 tsp. vanilla
Sugar

Grate the white meat of the coconut and grate the ginger. Mix with 3 cups of water, vanilla and cook at medium-low for 30 minutes.

Then, add sugar, 1/4 cup first and add more sugar slowly until you can see a brownish color.

Then add milk. Mix and leave it for 3-5 minutes more. Ready to serve.

Source: Cooks

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DULCES DE COCO (COCONUT CANDIES)

3 c. light brown sugar
1/4 tsp. salt
1 c. evaporated milk
2 tbsp. butter
2 tsp. vanilla
1/2 tsp. cream of tartar
2/3 c. fresh shredded coconut

In a mixing bowl, combine sugar, salt and milk. Heat over low heat until sugar is dissolved. Increase heat and cook slowly until smooth. Stir occasionally. Remove from heat, add butter, vanilla and cream of tartar; let cool.

When cool, beat until creamy smooth. Add coconut. Mix until thick. Pour into buttered square pan, chill. Cut into squares.

Source: Cooks

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COCONUT CANDY BARS (DULCE DE COCO)

3 cups grated coconut
3 cups white sugar
2 cups fresh milk
1 teaspoon grated lemon zest (or 1/2 teaspoon grated ginger)
1/8 teaspoon salt
1/4 teaspoon white vinegar

In a thick aluminum pot combine all the ingredients and cook on high heat until boiling. Reduce to medium heat and cook for another 50 minutes or until the sides and bottom do not stick from the pot when you turn it. Turn it occasionally, 3 to 4 times only. Do not scrape the pot.

When done pour on a butter cookie sheet or over wax paper. Give it a rectangular shape with two wet knives. Let it cool for 25 minutes and cut into bars, the size you desire.

Source: Rosa's Place - Puero Rican Cooking

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DULCE DE COCO

4 cups Dulce De Coco En Almibar (recipe follows)
2 tbsp. melted butter
2 egg yolks
1/2 cup diced almonds
1/8 tsp. salt

* Prepare 'dulce de coco en almibar' recipe and let it cool.

Heat oven to 350 degrees F. Grease an 8 x 8 x 2 mold.

Mix all ingredients together and pour in mold.

Bake for 25 minutes. Cool and cut into squares.

DULCE DE COCO EN ALMIBAR

3 cups shredded coconut
3 cups sugar
3 cups water
1 tsp. ground ginger
1/4 tsp. salt

Run the shredded coconut (store bought is ok) in the food processor to grate. In a medium caldero cook all the ingredients together over medium heat for one hour or until the candy reaches 222 degrees F. Let it cool and pour into a glass mold. Refrigerate until needed.

Source: elboricua