Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 cups moist grated unsweetened coconut
- 3/4 cup evaporated milk
- 2 cups sugar
- 1 ounce butter
- 2 tablespoons lemon rind, grated
Directions
1. Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
2. In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
3. Simmer gently to soft ball stage; 238 degrees. .
4. Stir in the butter and lemon rind and allow to cool to room temperature.
5. Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
6. Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
Category:Central African Recipes
Category:Central African Desserts