Image may be NSFW.
Clik here to view.
Standing time 15 minutes
Preheat oven to 220C.
To open fresh coconut, if using, pierce a hole in the soft eye, then roast for 25 minutes or until coconut opens. Grate flesh.
Place sugar in a large frying pan over medium heat. Cook, without stirring, for
3 minutes or until melted and caramel in colour. Add fresh and shredded coconut.
Cook, stirring, for 2 minutes or until combined. Stand for 15 minutes to cool.
When cool enough to handle, roll with wet hands into 28 small balls. Place on a lined oven tray. Cool. Refrigerate for up to 1 week.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.
Clik here to view.
Standing time 15 minutesPreheat oven to 220C.
To open fresh coconut, if using, pierce a hole in the soft eye, then roast for 25 minutes or until coconut opens. Grate flesh.
Place sugar in a large frying pan over medium heat. Cook, without stirring, for
3 minutes or until melted and caramel in colour. Add fresh and shredded coconut.
Cook, stirring, for 2 minutes or until combined. Stand for 15 minutes to cool.
When cool enough to handle, roll with wet hands into 28 small balls. Place on a lined oven tray. Cool. Refrigerate for up to 1 week.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.
