if you've ever been to maui and been brave enough to drive the road to
hana (i lovingly call this trek puke path) then you have probably had
the luxury of eating some of the best coconut candy eva' and it was
probably made by shane's auntie pearl (we LOVES pearl!). i don't like
coconut however i will throw punches in order to get the last bag of
this coconut candy. i'm not proud of that but the bag is mine!
i have been playing with making this candy and i think i am getting
better. there are varying levels of toastiness and sugary goodness so
you can sort of add as much as you'd like and keep it slow baking as
long as you'd like-whateva' ya flava!
here is what i use:
2 coconuts- don't even do it with just 1 it isn't worth it
natural cane sugar (i use turbinado sugar)
natural dark brown sugar
hammer and nail to crack the coconut (i just use a real hawaiian-much more effective)
true story:
1st time i made this i told my hawaiian that i needed his help in the
cracking of the coconut. i left hawaiian in the kitchen with coconut and
went to the garage to get a hammer and nail. i couldn't find a nail so i
went back to the kitchen to ask hawaiian where he keeps the nails.
hawaiian was already draining the coconut juice and drinking it. i still
have no idea what hawaiian used to crack open coconut and i am good
with not having to know. (swoon)
-be sure your hawaiian has cracked the coconut in many smaller pieces so
you can start to peel or cut away the outer brown shell. it's okay if
the thin layer of brown shell is left on the meat.
-once you have all the chunks of meat you can either take a vegetable
peeler and shave off pieces or you can cut them. i like to cut them
because i like when some of the pieces have thicker edges. thicker edges
just make the candy a little chewier in the end and that's how my
family likes it.
-put the shavings in a zip-lock back with about 1/2 cup of the turbinado
sugar and a sprinkle of the brown sugar. put this bag in the fridge for
about 20 minutes so the sugar can melt. don't leave it much longer or
it will get soggy and won't turn out.
-layer the shavings on a baking sheet and sprinkle with more brown sugar
if you'd like. i do coz we are super good friends with sugar in my
family.
-bake at lowest temp (i did 170) for about 6-8 hours. every hour you
will turn the coconut over and you sprinkle it with a little more sugar.
take it out when you feel it is as toasty as you want it. the last 3-5
minutes i pump that oven up to 350 to give it a last toast- but watch it
if you do this- it can burn quick.
taaaa-daaaa!!!!
feel that inner aloha? good stuff brah!
