makes
16
difficulty
Easy
makes
16
serves
difficulty
Easy
level
Ingredients
- 1 cup (220 g) packed light brown sugar
- 3 cups (300 g) fresh shredded coconut (see Note)
- 1½ tsp fresh ginger, grated
- ½ tsp vanilla extract
- 1/8 tsp salt
You will need 16 mini cupcake liners.
Instructions
- In a medium saucepan, heat the sugar over medium-low heat for 10 to 15 minutes, or until the sugar is completely melted and golden brown, stirring the sugar continuously to keep it from burning.
- Add the coconut and ginger, stirring well to make sure the coconut is completely coated with the caramel.
- Stir in the vanilla extract and the salt and cook for 10 to 15 minutes, or until the coconut’s juices have evaporated. The goal is to get a soft, sticky consistency.
- Remove from the heat and transfer the coconut mixture to a bowl. Let cool for 15 to 20 minutes.
- 5 Using a cookie scoop, scoop about 1 tbsp of the coconut mixture and place it in a mini cupcake liner. (You can also shape the mixture into small balls by rolling it with your hands; this is how it
- is traditionally done.) Repeat this step with the remaining coconut mixture and cupcake liners.
- Serve at room temperature.
Note
• Use fresh coconut for this recipe. Prepackaged sweetened shredded coconut is not ideal to use because the recipe benefits from the moisture the fresh coconut provides for a smooth texture.
Image and text from The Dominican Kitchen by Vanessa Mota, published by Murdoch Books. Photography by Vanessa Mota.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
