If you’re looking to whip up a Christmas sweet in a snap, this Coconut Toffee recipe is just what you need! This coconut toffee is filled with classic Goan flavours of coconut, rose water and cardamom.
- 290 grams (1½ cups) White Granulated Sugar
- ½ cup Water
- 2 tbsp Rose Water
- 180 grams (2 cups) Unsweetened Desiccated Coconut
- ¼ tsp Salt
- 4 grams (2 tbsp) Milk Powder
- 8 grams (2 tbsp) Cashew Nut Powder, unsalted
- ¼ tsp Ground Cardamom
- 1-2 drops Gel Food Colour, of your choice
- First start by lining an 8×8 inch cake pan with parchment paper
- In a medium bowl, add the desiccated coconut, milk powder, cashew nut powder and salt and give it a quick mix.
- To a cool pot, add the sugar, water and rose water. Switch the stove on to a medium heat and allow the sugar to melt without stirring it. Swerve the pot around occasionally if need be. You want the melted sugar syrup to come to a temperature of 235F/113C degrees which is basically a softball consistency. Alternatively, you can check it by dropping a spoon full of the sugar syrup in a bowl of ice cold water and if it forms into string at the bottom, you know the sugar syrup is ready.
- Now add the food colour and give it a mix till the colour gets well blended with the sugar syrup.
- Toss in the desiccated coconut mix and the cardamom powder and mix it for about a minute or two till the coconut has hydrated and absorbed all the delicious flavours.
- Once the coconut toffee has thickened just a little, it is ready. Empty it into the prepared cake pan and allow it to cool just a little before lightly marking the pieces of coconut toffee.
- When the coconut toffee has cooled completely, brush a little butter on a sharp knife and cut the coconut toffee into pieces.
- To decorate the coconut toffee, put a dot of royal icing and place a silver bead on the top of it.
- Note: To make the royal icing take a quarter cup of icing/confectioner’s sugar and add just enough water to get it to a pipable consistency.