Wednesday, March 23, 2011

Alegria de Coco


2 whole coconuts GRATED/or equivalent
(pre-shredded; try not to get the candied coconut most commonly sold but rather the really fresh, unsweetened coconut since you'll be sweetening it up)

1 12 oz bottle of melao/molasses

6.5 ounces of honey

cinnamon powder/sticks

Place ingredients in a saucepan.

Cook and stir over medium heat until it begins to detach from the bottom of the pan.

Continue simmering, until it has formed into a easily molded mass.

For Yemaya, you may remove by the spoonful and mold into 7 balls, or present as a full dish on jicara/gourd or plate.

Allow to cool.

[Note: honey and cinnamon are variants; it is often made with just molasses]

Amala Ila


Torre de Name