Best 4 Jalao Coconut And Honey Candy Recipes
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
3-INGREDIENT COCONUT CANDY
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 40m
Yield 6 candies
Number Of Ingredients 3
Steps:
- Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
- In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
- Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
- Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
- When cool and firm, wrap individually in plastic wrap.
- Store in an airtight container up to a week.
Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9
[RECIPE] JALAO DOMINICANO (COCONUT AND HONEY CANDY)
![[Recipe] Jalao Dominicano (Coconut and Honey Candy) image](https://www.tfrecipes.com/img/not-available.jpg)
Learn how to make jalao Dominicano, a honey and coconut candy ball that is easy to make, and a marvelous little treat.
Provided by Clara Gonzalez
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Cooking the candy: Grease the tray with oil. Mix in honey, coconut flakes, and ginger. Pour into a saucepan and bring to a boil over medium heat. Once it starts boiling stir vigorously until the honey has turned a very dark caramel color (about 5 minutes).Pour the mixture on the greased tray. Cool to room temperature.
- Making balls: Cover your hands with a bit of oil and make balls about 1.5 in [4 cm] in diameter. Rest on the greased tray.
- Serving: Serve at room temperature. For a bit of contrast, you can sprinkle with coconut flakes.It keeps in a tight-lidded jar for a couple of days or the fridge for a week, but always serve at room temperature because when cold they get very hard.
Nutrition Facts : Calories 551 kcal, Carbohydrate 100 g, Protein 2 g, Fat 21 g, SaturatedFat 16 g, TransFat 1 g, Sodium 15 mg, Fiber 5 g, Sugar 95 g, UnsaturatedFat 3 g, ServingSize 1 serving
JALAO (COCONUT AND HONEY CANDY)
Make and share this Jalao (Coconut and Honey Candy) recipe from Food.com.
Provided by Ck2plz
Categories Candy
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cover a cookie sheet with the oil.
- Pour honey into a saucepan and bring to a "violent" boil over medium heat.
- Mix in the coconut and pour the mixture on the oiled tray. Cool to room temperature.
- Cover your hands with a bit of oil and make balls about 1.5" in diameter. Rest on a soild surface. Serve at room temperature. For a bit of contrast you can sprinkle with coconut flakes.
Tips:
- Fresh coconut is best: Use fresh coconut for the best flavor and texture. If you can't find fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less intense.
- Toast the coconut: Toasting the coconut before using it will bring out its flavor and make it more fragrant.
- Use raw honey: Raw honey has a more intense flavor than processed honey and is also better for you.
- Don't overcook the candy: The candy is done when it reaches the soft-ball stage, which is 240 degrees Fahrenheit (116 degrees Celsius). If you overcook it, it will become hard and brittle.
- Let the candy cool completely: Before you cut and serve the candy, let it cool completely so that it has a chance to set and firm up.
Conclusion:
Jalao coconut and honey candy is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover coconut and honey, and it is also a fun project to do with kids. With its sweet and slightly chewy texture, this candy is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love