Best Cajeta De Coco Coconut Fudge Recipes
CAJETA DE COCO (COCONUT FUDGE)
If you love Dulce de Leche, you will also love cajeta!
Provided by Jo Anne Sugimoto
Categories Candies
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan, combine all the ingredients except for 1 cup of the shredded coconut.
- 2. On medium heat bring the ingredients to a boil, stirring constantly, then simmer for an additional 5 minutes until it comes together and you can see the bottom of the pan when you stir. Let the mixture cool down completely.
- 3. Take a spoonful at a time and form into 1 1/2 balls and place them on waxed paper.
- 4. Put the remaining shredded coconut in a small pan and toast it over medium heat until it just starts to turn brown.
- 5. Put the coconut in a shallow dish and roll the balls in it, coat it completely.
- 6. You can put the covered balls in mini cupcake liners. Chill.
COSTA RICAN COCONUT FUDGE (CAJETA DE COCO
I have not made this recipe but it was given to me when I was in Costa Rica several years ago and everyone that tried them loved them - I think you need a sweet tooth for this one.
Provided by Bergy
Categories Candy
Time 35m
Yield 20-30 balls
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
- Continue to cook for 5 minutes after it reaches a boil.
- As soon as it is cool enough to handle form small balls, place in paper cups.
- Store in sealed container.
Nutrition Facts : Calories 202.9, Fat 13.4, SaturatedFat 8.7, Cholesterol 34.8, Sodium 130.7, Carbohydrate 18.9, Fiber 0.4, Sugar 17.6, Protein 2.8
CAJETA CARAMEL FUDGE
Create the perfect combination of flavor and crunch with this homemade candy. Rich chocolate fudge layered with cajeta caramel, cashews and a sprinkle of sea salt-a recipe to impress.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 36
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil. Spray lightly with cooking spray.
- In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
- In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 18 g, TransFat 0 g
PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO
This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com
Provided by momaphet
Categories Tarts
Time 40m
Yield 10 tarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
- Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
- In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
- In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
- Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.
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