2 cups sugar
½ cup water
85 g glucose or
¼ tsp cream of tartar
2 cups desiccated coconut
1 tsp vanilla essence
1 tsp rose water
red colouring (cochineal)

  • Combine the sugar, water and glucose in a saucepan.
  • Stir till the sugar has dissolved and then boil the mixture until it forms a soft ball when tested in cold water.
  • Keep the sides of the saucepan free from sugar crystals with a wet pastry brush.
  • Cover the saucepan tightly for 1 minute when the mixture begins to boil, so as to allow the steam to dissolve the crystals around the sides.
  • Remove from heat and cool slightly.
  • Divide the mixture into two equal parts and add 1 cup of coconut and vanilla to the one part. Beat until thick and creamy.
  • Pour into greased pan.
  • Add the rest of the coconut to the other half and flavour with rosewater.
  • Colour with the red colouring to a delicate pink.
  • Beat until thick and creamy and pour onto the top of the first mixture.
  • Allow to set.
  • Cut into squares as required.


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