Fudgy coconut squares take most of us on a trip down memory lane! Making up a batch of these takes a few minutes…store them in the refrigerator and bring them to room temperature before serving. I am a lover of anything with coconut…coconut ice, coconut clusters…coconut creme brulees and coconut THESE squares.
Click on the link here for the eggless coconut cupcakes: https://yudhikayumyum.com/2013/08/26/eggless-faking/
Click here for the coconut and lemongrass creme brulee recipe: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-lemongrass-creme-brulees/
200ml cold water
5ml freshly ground cardamom
260g desiccated coconut
200g Klim milk powder
Pistachios and gold leaf, to decorate
Line a square casserole with butter, and a layer of plastic wrap.
Let the plastic wrap drape over the sides of the dish.
Grease the top of the plastic with butter.
Place the sugar and water in an AMC pot on medium heat.
Stir continuously until the sugar dissolves and bring to the boil for 2 – 3 minutes.
Add the ground cardamom, desiccated coconut and milk powder.
Stir well until the mixture starts to leave the sides of the pan and form a ball.
Press the warm mixture into the greased dish. Fold the plastic wrap over the surface.
Use your fingertips to smooth the surface.
Once the mixture has cooled, cut into squares.
Decorate with pistachios and gold leaf.