)
INGREDIENTS
1 Cup Shredded Coconut (fresh)
½ Cup Suga
Water
)
)
)
READ MORE
METHOD
Grate the hard coconut flesh using the bigger holes of the grater.
Dry toast the grated coconut until lightly brown.
Line a baking tray with baking sheet.
Place the sugar in a pot, add the water and stir. Place the pot on the hob on medium heat.
Stir gradually until the sugar starts to melt and the caramel colour start to form.
As the caramel forms, lower the heat and pick up the pot and swirl it.
Place the pot back on the heat and repeat step 6 until the sugar has all melted and a brown caramel has formed.
Remove from the heat, add the toasted coconut and stir quickly until all is well coated.
Using a soup spoon and teaspoon scoop spoonfuls of the kube cake. Use the teaspoon to roll it off the spoon onto the baking sheet. Roll the kube cake into a ball using the spoons to help.
Work quickly to prevent the kube cake cooling down and hardening. If it starts to get hard, place on medium heat and work quickly.
Let the kube cake cool down and store in air tight containers and serve.
Source: aftradvillagekitchen