Have you ever heard of coconut crackling?? It's that famous burnt coconut that I call crackling for its similar appearance! In addition to delicious, is gluten and lactose, no egg, without soy.. so the perfect recipe for allergy sufferers, intolerant and celiac.
My main tip for making this recipe is to be patient as it is made on low heat so it takes a little while.
Ingredients
- 2 cups of fresh chopped coconut (it's ok if you get a thin brown skin, because it softens with the frying)
- 1 Cup of sugar (I used demerara)
- 1/4 cup of water
Method of preparation
- Place all the ingredients in a deep pan. Mix well and turn on the heat very low.. At this first moment, you don't need to be stirring all the time., stir just to see how the amount of water is.
- Let it boil on low heat until the water dries well.. The liquid will be well reduced and the sugar thick.
- When you're at that point, stir non-stop.
- You will see that the sugar will be hardened and will form a kind of crumb. keep moving.
- Now the sugar has to melt again to completely stick to the coconut and make the crackling cone..
- At this point you may have to increase the heat so the sugar melts., increase to medium or almost medium and stir quickly so you don't burn the sugar.
- When the sugar has completely melted, turn off the heat and continue to stir until the sugar hardens and becomes dry around the coconuts. If you don't do this step, your coconut greaves will stick together.
Watch the video below for the step-by-step coconut crackling recipe
Tips to succeed in the coconut crackling recipe
- I already bought the peeled and chopped coconut. This makes the coconut a little more expensive but I think it's worth it for the work it takes to get the coconut right
- It's okay if a thin shell sticks to the coconut pieces
- I chopped my coconut into smaller pieces than they came because I think the recipe yields more and gives you the possibility to eat less (because believe, that recipe is addictive, You have to be careful not to finish it all at once.)
- Please be patient with this recipe., the first time I went to do, I turned the heat up because it was taking a long time to boil and dry the water. It just so happened that the sugar burned and the recipe went to waste., then leave it on low heat and only increase in the last part as indicated in the preparation method
- Be careful as you can splash some of the hot sugar water and it hurts a lot (I won 2 gift bubbles on the first try of the recipe), so the fire must also be low and the need to use a higher pan.
This recipe is gluten-free and lactose-free., it's also soy free, no egg (vegan). I like to emphasize so there is no doubt about who can eat this coconut among allergy sufferers, intolerant to foods other than gluten.