Who knows how to make Cajetas de coco?!
Hi, I am looking for a recipe for cajetas de coco!.!.!.the pink coconut one from Nicaragua!. Www@FoodAQ@Com
Answers:
2 cups condensed milk
1 cup fresh coconut, shredded
1 cup butter or margarine
1/2 cup graham wafer crumbs
1/2 teaspoon vanilla
Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon!.
Continue to cook for 5 minutes after it reaches a boil!.
As soon as it is cool enough to handle form small balls, place in paper cups!.
Store in sealed container!.
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1 cup fresh coconut, shredded
1 cup butter or margarine
1/2 cup graham wafer crumbs
1/2 teaspoon vanilla
Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon!.
Continue to cook for 5 minutes after it reaches a boil!.
As soon as it is cool enough to handle form small balls, place in paper cups!.
Store in sealed container!.
Www@FoodAQ@Com
Cajitas de Coco is a yummy mush made out of grated coconut and unrefined dark sugar!. It is a good thing to make with left over grated coconut pressings (that have been used to make coconut milk), however it also tastes really good if made with grated coconut that has not had its milk removed!.
What you need
1 Coconut
1/2 cup of unrefined sugar (or brown sugar)
2 sticks of cinnamon (or 2 teaspoons of ground cinnamon)
2 teaspoons of vanilla extract (or essence)
Method
This first part of the recipe assumes you will also make Rice and Bins with the milk extracted from the coconuts!. First blend or finely grate the flesh of one coconut!. If you are making "rice and bins", add 2 cups of water to the gratings, mix well and then press the gratings through colander or cheesecloth to extract the milk!. Make sure you squeeze the coconut gratings really well to remove all the milk, otherwise your coconut milk may end up insipid and watery!.
Next, put half a cup of unrefined sugar (or the most ‘natural’ sugar you can) in a saucepan with about half a cup of the coconut milk (or water if you are making this recipe with ‘virgin’ coconut gratings), add the cinnamon and stir until dissolved!. Now, add the coconut gratings and stir occasionally, the longer you leave the mixture boiling the thicker and sweeter it will get!. It is ready when it the liquid has all evaporated and the coconut resembles the texture of cooked rice!. Finally, add 2 teaspoons of vanilla extract, mix well, and serve on pieces of coconut shell or rolled up into balls!. Tastes amazing with vanilla ice-cream!.
Edgar Dsouza
Sr!. Lecturer
IIAS, GoaWww@FoodAQ@Com
What you need
1 Coconut
1/2 cup of unrefined sugar (or brown sugar)
2 sticks of cinnamon (or 2 teaspoons of ground cinnamon)
2 teaspoons of vanilla extract (or essence)
Method
This first part of the recipe assumes you will also make Rice and Bins with the milk extracted from the coconuts!. First blend or finely grate the flesh of one coconut!. If you are making "rice and bins", add 2 cups of water to the gratings, mix well and then press the gratings through colander or cheesecloth to extract the milk!. Make sure you squeeze the coconut gratings really well to remove all the milk, otherwise your coconut milk may end up insipid and watery!.
Next, put half a cup of unrefined sugar (or the most ‘natural’ sugar you can) in a saucepan with about half a cup of the coconut milk (or water if you are making this recipe with ‘virgin’ coconut gratings), add the cinnamon and stir until dissolved!. Now, add the coconut gratings and stir occasionally, the longer you leave the mixture boiling the thicker and sweeter it will get!. It is ready when it the liquid has all evaporated and the coconut resembles the texture of cooked rice!. Finally, add 2 teaspoons of vanilla extract, mix well, and serve on pieces of coconut shell or rolled up into balls!. Tastes amazing with vanilla ice-cream!.
Edgar Dsouza
Sr!. Lecturer
IIAS, GoaWww@FoodAQ@Com