How To Make Trini Coconut Fudge
Kez learns how Arlene prepares her oh-so-irresistible Coconut Fudge:
Yield: 8 to 12 Servings
Warm Water - ½ cup
Coconut Milk Powder – ½ cup
White Sugar – 1 cup
Condensed Milk – 1 cup
Margarine - ½ tbsp + 1 tbsp
Ginger - ½ tsp (finely grated)
Coconut Essence – 1 tsp
Aromatic Bitters – 2 dashes
Coconut - ¼ cup (finely grated)
Coconut - ¼ cup (toasted)
Line a 6inch pan with greased wax paper and set aside.
Mix warm water and coconut milk powder together.
Heat a medium sized pot over medium to high heat.
Once heated, add coconut milk mixture, sugar, condensed milk, margarine and remaining coconut.
Allow to cook for 30 mins, stirring occasionally.
When mixture has reduced to half, add ginger, essence and bitters.
Continue to stir and allow to cook for about 10 mins or until mixture has been reduced to half.
Remove from heat and pour into prepared pan.
Let cool for 2-3 mins and cut into desired squares.
Let cool completely for about 1 ½ hours.