Monday, December 11, 2017
Wednesday, March 23, 2011
Alegria de Coco
ALEGRIA DE COCO (COCONUT JOY)
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]
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]
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