Best 3 Candy From Bahamas Coconut Crèmes Recipes
Embark on a culinary adventure to the sunny shores of The Bahamas, where the irresistible allure of "Coconut Crèmes" beckons. These delightful treats are not just ordinary candies; they are embodiments of Caribbean charm, embodying the vibrant spirit of the islands. Discover the secrets behind crafting these heavenly morsels, as we guide you through a journey of flavors and textures that will leave your taste buds tantalized. Unleash your inner chef and prepare to create a symphony of sweetness that will transport you to paradise with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
COCONUT CREAM CANDY
Got this recipe from my aunt and just tried it to put on my candy tray i give my neighbors for Christmas. This is so rich buttery coconut flavor i hated to give it away. Its fast and easy to make with few ingredients you have in your kitchen.
Provided by LISA BOGER
Categories Other Snacks
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a heavy sauce pan, slowly bring to a low boil the sugar, milk, and butter. stirring often boil on med to low (you do not want a rapid boil) a slow boil for 9 1/2 to 10 minutes (no MORE), take off heat and add vanilla and coconut and beat with a mixer till creamy then pour into a 8x8 butter dish and let cool completely cut and serve..enjoy!!
CANDY FROM BAHAMAS - COCONUT CRèMES
This recipe has been posted here for play in CQ3 - Bahamas. Found at website: http://trubahamianfoodtours.com/tru-bahamian-must-eats/bahamian-fruit-desserts/ The plethora of coconut palm trees on the islands allows for creativity in cooking and baking. With just a handful of simple ingredients, you can create these...
Provided by Baby Kato
Categories Candies
Time 15m
Number Of Ingredients 5
Steps:
- 1. First, lightly grease a baking pan.
- 2. Next bring your water to boil, then add your grated coconut and sugar in a thick bottomed saucepan over medium heat and cook.
- 3. Keep it cooking until the water evaporates and your mixture is sticky.
- 4. Next, remove from heat and mix with a wooden spoon until your concoction slightly hardens, or can hold together for a few minutes.
- 5. Add mixture to your prepared pan, pressing lightly with the back of a wooden spoon.
- 6. Repeat process to make a second batch, this time adding a couple of drops of red food coloring.
- 7. Spread on top of the original batch.
- 8. Once set, cut into bite-size squares (the traditional Bahamian way)
Tips:
- To make your coconut crèmes extra special, use fresh, shredded coconut. You can find it in the refrigerated section of most grocery stores.
- If you don't have sweetened condensed milk, you can make your own by simmering 1 cup of sugar and 1/2 cup of butter in a saucepan over low heat until the sugar dissolves. Then, stir in 1 cup of milk and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the mixture has thickened.
- For a fun twist, try adding a teaspoon of rum or vanilla extract to the coconut filling.
- If you're short on time, you can use store-bought graham cracker crusts. Just be sure to press them into the pan firmly so that they don't crumble.
- Coconut crèmes are best served chilled. Store them in the refrigerator for up to 3 days.
Conclusion:
Coconut crèmes are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet and creamy coconut filling and their crunchy graham cracker crust, they're sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give coconut crèmes a try. You won't be disappointed!
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