BonBon Coco
INGREDIENTS
3 cups/250g fresh shredded coconut or desiccated coconut (unsweetened)
1 cup/200g palm sugar or white cane sugar
1 cup/200g water
a pinch of sea salt

In a medium saucepan combine the water and the coconut and cook over medium heat for 10 minutes to rehydrate the coconut. Add the sugar and continue stirring until the sugar begins to caramelize. This will take between 20 and 35 minutes. If it’s getting too dry and still not caramelizing, add a teaspoon of water to it, as you continue to cook it. It will brown eventually. When your candy is medium brown remove it from the heat. While it’s hot scoop out walnut sized balls with two spoons and arrange them on a sheet of parchment paper to cool. When they are fully cool transfer them to a container with a tight fitting lid.

If you don’t caramelize the sugar enough, the candy will be sticky and uninteresting. You want the sugar to be dark caramel in places with an overall medium brown color. These may take a little practice, but they’re so worth it. If you can get ripe fresh coconuts, shred them with a fine cheese grater or a coconut scraper (see link below) for the best results.

NOTE: Sweetened coconut will NOT WORK. It’s covered in anti caking agents that creates a gelatinous goo. I’ve tried it and it’s gross.

USEFUL ITEMS
My favorite kitchen scale: [ Ссылка ]
Camper flatware: [ Ссылка ]
Composite cutting board 6x8”: [ Ссылка ]
My chef’s knife: [ Ссылка ]
My ‘camper’ knife: [ Ссылка ]
Not paper ‘paper’ plates: [ Ссылка ]
French blue melamine bowls: [ Ссылка ]
Camper stockpot: [ Ссылка ]
My favorite wooden spoon: [ Ссылка ]
Silicone measuring cup: [ Ссылка ]
1/4 sheet pan: [ Ссылка ]
Unbleached parchment paper: [ Ссылка ]

INGREDIENTS USED
Desiccated coconut: [ Ссылка ]
Palm Sugar: [ Ссылка ]
Sea salt: [ Ссылка ]

HELPFUL LINKS
For more Fresh P: [ Ссылка ]
To Subscribe to Fresh Princess: [ Ссылка ]

MUSIC
Cafe Con Leche by Silent Partner

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