Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium dried coconut (it must be a dried coconut )
- 5 tablespoons minced or shredded ginger
- 3 cups dark unprocessed sugar
- 1 cup Water
Directions
Use a sharp point to puncture the three eyes of the coconut and drain the water
Break the coconut using a hammer and remove the hard outer shell.
Using a small knife dice the coconut flesh into ½ x ¼ inch cubes.
Combine the diced coconuts cubes and ginger
Place in a deep pot with the sugar and water.
Put stove on high and boil
Boil until water gone and the sugar is like carmel and sticky.
Place a sheet of greased paper (can also use moistened foil paper) on a flat surface (kitchen counter) close by. (In Jamaica some use Banana leaves instead of greased paper)
Stir the mixture in the pot with a large spoon to be sure it does not stick to the bottom.
Use the spoon to scoop out mixture to create 1-1/4-inch wide mounds on the greased paper.
Each 1-1/4-inch wide mound should be placed in a separate heap on the greased paper.
Let the drops cool and harden.
Category:Jamaican Recipes
Category:Jamaican Desserts