From the recipe collection
Cocoong Cashew
A chewy coconut and cashew confection cooked with muscovado and coconut milk until glossy, nutty, and sliceable.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- Makes 24 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Line a small tray with softened banana leaves or brush it lightly with coconut oil.
- Toast the chopped cashews in a dry pan for 2–3 minutes until fragrant, then transfer them to a plate so they do not burn.
- Combine grated coconut, muscovado, coconut milk, and salt in a heavy pan and cook over medium heat until the sugar dissolves.
- Lower the heat and stir steadily as the mixture thickens, scraping the corners where coconut caramel catches first.
- Fold in the toasted cashews and butter when the mixture is glossy and beginning to pull from the sides.
- Continue cooking until a spoonful holds its shape on a cool plate, then spread the confection evenly in the prepared tray.
- Cool completely, cut into small diamonds or squares, and store airtight in the refrigerator.
