Dulce de Coco (Coconut and Milk fudge) Recipe
- 1 coconut (dried preferably)
- 6 cups of whole milk (3.5 cups evaporated)
- ½ cup of sugar
- 5 cinnamon sticks
- 1 teaspoon of per vanilla
STEP by STEP INSTRUCTIONS
- Crack open the the coconut and clean out the fleshy part.
- You can use knife or a potato peeler to remove the dark part of the peel.
- Wash the coconut and dry with a hand towel.
- Blend on puree.
- In a large pot, add all of the ingredients (above) and bring to a boil.
- Stir regularly and scrape sides to prevent burning or overboiling
- After about 35 minutes, when it reaches tapioca-like consistency, remove from the heat.
- Chill before serving
YOU MIGHT WANT TO CONSIDER
Dry and soft coconuts (the kind with milk in them) have distinctly different tastes. Dry coconuts have a more traditional coconut taste, and that’s what we use at the villa, but both have their fans.
If you can’t get your hands on a coconut (dry or soft), the grated kind will work; it’s just not as good in our opinion.
For those of you counting calories, we found some dulce de coco nutritional information too. Unfortunately, or fortunately, when you add all the sugary goodness we use in our recipe for Dulce de Coco, these numbers probably don’t apply.