Coconut Fudge

[Guest guest]

Coconut Fudge

Source: VegRecipes

 

4 cups fresh grated coconut (from one medium coconut)

3 cups sugar

1 cup soy milk

seeds from 8 green cardamom pods -- ground

10 raw almonds -- coarsely chopped

1 tsp vanilla extract (alcohol free/Bickford's)

1 tsp melted vegan margarine -- for brushing

 

Combine the coconut and sugar in a large heavy skillet or dutch oven. stir

on medium-high heat untill the sugar dissolves, 3 to 4 minutes. add the

milk and cook uncovered, stirring occasionally, for 15 minutes. Reduce the

heat to medium and continue cooking and stirring until all of the liquid

is absorbed, another 12 to 15 minutes. stir in the cardamom, almonds, and

vanilla, mix well, and remove from heat. Crush a large platter or 2 dinner

plates with margarine. pourthe coconut mixture in the center. spread

evenly into a 1/4 inch / 7 mm thick layer. cool and cut into 2 inch / 5 cm

squares. cover tightly if not serving immediately.

 

 

Per Serving (excluding unknown items): 2449 Calories; 8g Fat (3.0%

calories from fat); 7g Protein; 605g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 80mg Sodium. Exchanges: 1 Lean Meat; 1 Fat; 40 1/2 Other

Carbohydrates.

 

NOTES : Known as nariyal burfi in northern India and khobri

meethai in the south, this delectable dessert is featured

on festive occasions or at teatime, teamed with hot spicy

snacks. these are traditionally made colorful with the

addition of red, yellow, or green food color. Can be dipped

in chocolate for variety.

 

 

" I send you love and good dishes --- from my house to yours! "

[Guest guest]

>>>Like the recipe but we are soy allergic....could it work with homemade

rice milk???

 

I think it would work fine, Sue. . .although rice milk isn't as rich as soy

milk. Coconut milk would also work well in this recipe (since it is " coconut "

fudge).

 

LaDonna