How to make it

  • Line an 8" pan with parchment and sprinkle with the coconut.Set aside.
  • In a small pot warm the coconut milk, corn syrup, salt and ginger until steaming, stirring until smooth. Keep warm.
  • In a large pot, cook the sugar with the water, without stirring, until it registers 230F on a candy thermometer.
  • Stir in the hot coconut milk mixture and continue to simmer, stirring constantly, until the mixture reaches 260F.
  • Remove from heat and immediately pour into the lined pan.
  • Let set 8 hours before cutting and wrapping (depending on the heat/humidity, you may find it easiest to chill these first).

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 36.7
    Total Fat: 1.0 g
    Cholesterol: 0.0 mg
    Sodium: 41.1 mg
    Total Carbs: 7.3 g
    Dietary Fiber: 0.0 g
    Protein: 0.1 g
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes