Post by chief_cook2 on Mar 3, 2003 16:55:54 GMT -6
30 vanilla wafers
5 C. coconut, shredded
4 T. water
4 C. sugar
2 C. water
1 stick cinnamon
Red food coloring
Grease an 8-inch square pan and line it with the wafers. In a blender, grind the shredded coconut with
4 tablespoons water into a fine paste.
In a large pot, combine sugar, 2 cups of the water and the cinnamon stick. Cook over low heat, stirring
gently, until sugar dissolves.
Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from the sides of the
pan.
Uncover; continue cooking to the soft ball stage (234ºF) or until syrup forms a soft ball that flattens
when removed from cold water.
Remove from the heat and mix in the ground coconut. Transfer to a large mixing bowl and beat at medium
speed of an electric mixer until the mixture forms a paste. Divide in half. Add a few drops of red food
coloring to one portion and leave the other white.
Fill the pan half full with the white coconut mixture and then top with the pink coconut mixture. Let
cool in a dry covered container for 1 day. Slice into approximately 6 x 2-inch shapes. Wrap in plastic
wrap and store in a dry container until ready to eat. This will keep up to 4 weeks. Makes four 6-inch
rectangles.
5 C. coconut, shredded
4 T. water
4 C. sugar
2 C. water
1 stick cinnamon
Red food coloring
Grease an 8-inch square pan and line it with the wafers. In a blender, grind the shredded coconut with
4 tablespoons water into a fine paste.
In a large pot, combine sugar, 2 cups of the water and the cinnamon stick. Cook over low heat, stirring
gently, until sugar dissolves.
Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from the sides of the
pan.
Uncover; continue cooking to the soft ball stage (234ºF) or until syrup forms a soft ball that flattens
when removed from cold water.
Remove from the heat and mix in the ground coconut. Transfer to a large mixing bowl and beat at medium
speed of an electric mixer until the mixture forms a paste. Divide in half. Add a few drops of red food
coloring to one portion and leave the other white.
Fill the pan half full with the white coconut mixture and then top with the pink coconut mixture. Let
cool in a dry covered container for 1 day. Slice into approximately 6 x 2-inch shapes. Wrap in plastic
wrap and store in a dry container until ready to eat. This will keep up to 4 weeks. Makes four 6-inch
rectangles.