From the recipe collection
Ginaok
A traditional Filipino coconut toffee made by reducing coconut milk and muscovado until thick, glossy, and chewy.
- Prep time
- 10 min
- Cook time
- 35–45 min
- Yield
- 20–24 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Line a heatproof tray with banana leaf or grease it lightly.
- Combine coconut milk, muscovado, and salt in a wide heavy pan and stir until the sugar dissolves.
- Bring to a gentle boil, then lower to medium-low and stir frequently as the water evaporates.
- When the mixture thickens, stir continuously and scrape the bottom and corners to prevent scorching.
- Cook until glossy, very thick, and able to hold a mound; a small drop on a cool plate should set chewy rather than run.
- Stir in coconut oil or butter and cook 1 minute more.
- Spread onto the prepared tray or, when safe enough to handle, pull and shape into short ropes or pieces.
- Cool completely before cutting and store airtight.
