How to make coconut toffee step by step?

Let's make it Boil sugar and MILKMAID together. Add grated coconut and cook until the mixture comes off the sides of the pan. Add few drops of colouring. When done spread the mixture on a greased board. Cut into squares before it hardens.

What is the benefit of coconut toffee?

Coconuts are packed with essential nutrients, including vitamins, minerals, and healthy fats. They are known to improve heart health, boost the immune system, and promote healthy digestion. Incorporating coconut into your diet can also help with weight management and provide an energy boost.

How long does homemade toffee last?

Conservatively, our toffee will keep well in the refrigerator for three weeks (take care to guard against moisture getting to it), and three months in the freezer .

What are the ingredients in Toffifee coconut?

Sugars [sugar, Glucose Syrup (wheat), Cane Sugar Syrup], Modified Palm Oil And Modified Shea Oil, Hazelnuts, Skim Milk Powder, Sorbitol Syrup, Cocoa Mass, Condensed Partly Skimmed Milk, Coconut Flakes, Condensed Whey, Dried Coconut Milk, Cocoa Butter, Butter Fat, Whey Powder, Natural And Artificial Flavours, Soy ...

Is it okay to eat coconut every day?

One can consume about 40g coconut per day, and it is okay as long as it is uncooked . Its cholesterol content increases only when you grate it and extract milk and then boil it. The same goes for coconut dry kernel, certain foods taste better when coconut dry kernel is used, but it is not good for health.

Is coconut toffee healthy?

They are rich in protein and because of its high calorie and fat content; it is a healthy food to consume for those who are trying to gain weight . Coconut provides quick and lasting boosts of energy. Making of Coconut toffee is simple and easy.

Is shredded coconut bad for cholesterol?

Coconut meat contains coconut oil, which may boost HDL (good) cholesterol and reduce LDL (bad) cholesterol . Improvements in these markers may reduce your risk of heart disease ( 7 ).

Why are Thai coconuts sweeter?

Ratchaburi Province, home to Copra's factory and source of all its coconuts, is an agricultural powerhouse in Thailand because of its soil and weather. Its dark, mineral-rich soil, abundant water and year-round sun ensure that the coconuts are extremely sweet.

Does coconut sugar get hard?

Please note that like brown sugar, coconut sugar has a tendency to clump and harden . A certain degree of this effect may occur on the shelves, but if it is rock solid and does not break up easily, it may be a sign that it has been stored improperly, or has been sitting on the shelf too long.

What is coconut candy made of?

Chewy coconut candies are made with just milk, sugar, coconut and vanilla .

What is Mexican coconut candy made of?

Made from only 2 ingredients! Sweetened coconut and sweetened condensed milk —this Mexican coconut candy recipe is a favorite festive treat that are easy to make and fun to gift.

How do you make coconut flour stick together?

Since coconut flour doesn't contain gluten proteins that bind and create structure, eggs are usually used to hold the product together without crumbling . Using coconut flour in egg-free baking can be tricky but not impossible! Flax eggs, bananas, and apple sauce can also be used to bind and add structure.

How do you crack and shred a coconut?

Grating Coconut with a Box Grater Remove the white coconut flesh from the skin. Pry the coconut from the skin by shoving a flathead screwdriver in between the white flesh and the brown skin. ... Hold the grater by the handle. ... Hold the coconut against the holes and move it back and forth.

Coconut toffee bark (recipe). (2024)

The Get Your Chef On (GYCO) challenge is back for round two, and this time the secret ingredient is coconut! I was so excited to see that Julie and Jen chose coconut this go around, because it is one of my favorite sweet treats. I'm excited to collect some new wonderful coconut recipes from my fellow participants. You can also check out thelemon souffleI made for the last GYCO challenge.

I was scrolling through my Pinterest boards looking for inspiration for a new coconut recipe when I found Red Couch Recipes' recipe forGrandma Utahna Felix's English Toffee. I love toffee (maybe even more than coconut - blasphemy, I know), so I knew I had to give this a try. I substituted toasted coconut for the toasted pecans, and dark chocolate for the milk chocolate. I didn't change the toffee itself at all though.

My first attempt at this was less than successful. I poured the hot toffee over the coconut (as you would with the nuts), and the mixture did not set up at all. I think this was a combination of the sugar on the coconut causing the mixture to sugar and crystalize, and of me not cooking the mixture for long enough. I went back to the kitchen and started a second batch; this time I layered the chocolate in between the toffee and the coconut, and all was well again.

Making candy can be intimidating (at least it is to me), and this was my first time making toffee. I was surprised at how quick it was to make this (not counting the cooling time). It is a recipe that requires some finesse and a great deal of attention while the toffee is cooking, but it is not nearly as difficult as I thought it would be.

Toast the coconut until it is golden, crunchy, and delicious.

3 tablespoons water

1 cup shredded, sweetened coconut flakes

1 cup chocolate chips (I used mini semisweet morsels)

Instructions

1) Preheat the oven to 350 degrees f, and spread the coconut evenly across a baking sheet. Toast the coconut for 8-12 minutes, stirring every two to three minutes. The coconut is ready when it is golden brown and slightly crunchy.

2) Prepare your pan by greasing it; I used a spring form pan for easy removal, and that is what I recommend. The original recipe calls for a pyrex dish, but I had a very difficult time trying to remove my first batch from the dish.

3) Cut the butter into small chunks. Combine butter, sugar, and water in a medium saucepan over high heat. Stir gently with a wooden spoon for the entire cooking time. Use a wet pastry brush or cloth to wipe down the sides of the pan in order to dissolve any sugar crystals (this helps prevent sugaring/crystallization). Cook the mixture until it reaches an amber color, it starts to pull away from the sides of the pan, and it is smoking slightly (about 10 minutes on my electric stovetop). Do not undercook the toffee.

4) Pour the hot toffee mixture into your prepared pan. Do not scrape the saucepan out into the candy, as this can cause sugaring. Allow the toffee to set and cool for about 10 minutes, then sprinkle the chocolate chips over the top. Allow the chocolate chips to melt for a few minutes, then spread them out evenly across the mixture with the back of a spoon. Sprinkle the toasted coconut over the top, and gently press it down into the chocolate.

5) Allow the candy to cool completely before removing it from the pan (this will take several hours to overnight). Since it's warm out, I had to refrigerate mine to get it to set up completely. Remove the candy from the pan, and break up into bite sized chunks (I just used my hands to break it up).

Enjoy the fruits of your labor (but don't forget to share!).

This is how my first batch came out... putting the coconut and the toffee together caused the toffee to sugar, and prevented it from setting up fully. It still tasted good, but the texture and appearance left a lot to be desired.

As I mentioned at the start, I am submitting the recipe to the Get Your Chef on Challenge hosted by Jen from Four Marrs and One VenusandJulie fromWhite Lights on Wednesdays. I am also submitting it to theUnique Sweetsparty. Additionally, I am linking up to thenormal parties. Also sharing atMom on Timeout:Iron Chef Chocolate

Coconut toffee bark (recipe). (2024)

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