Ingredients
1/2 pound palm sugar
1 cup butter
1 cup flaked coconut, divided
1/4 cup dark chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Measures sugar concentration for jams, syrups, fermentation
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Unrefined whole cane sugar — Indian sweets, chai, payasam
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Measures sugar concentration for jams, syrups, fermentation
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Unrefined whole cane sugar — Indian sweets, chai, payasam
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
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Line a baking sheet with parchment paper. Melt sugar and butter together in a saucepan over medium heat. Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat. Stir 3/4 of the coconut into the butter mixture. Spread butter-coconut mixture into the prepared baking sheet. Sprinkle chocolate chips over the top. When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut. Cool completely before breaking into pieces.