Hello everyone!
Coconut preserves are a traditional sweet of our Venezuelan cuisine, it is ideal to taste after a delicious lunch, you can also share it with your guests and it serves as a snack for the little ones of the house, it has very few ingredients and they are very easy To prepare. You can add dyes and give color to your preserves, you can replace the sugar by panela, which will give it that brown color and with an irresistible flavor.
Coconut preserves bring me beautiful memories of my childhood, my mother prepared us every time, they were undoubtedly his favorites, when he did them, they did not last at all, they ended in a two by three, hahaha, its flavor is irresistible. When I prepare them I remember my beautiful mother and it is a way to keep her always present, I am equally rich, but hers were unique, I do not surpass her at all.
The coconut is very versatile, you can prepare different sweets with this fruit, like the majarete, coconut kisses, delicacy, the famous politos, sweet breads, among others. In Easter many families prepare these preserves, it is a tradition that comes from generation to generation. Come with me and see your preparation.
• 1 large coconut
• 2 cups of liquid milk
• 300 grams of sugar
Ingredients:
• 2 cups of liquid milk
• 300 grams of sugar
preparation:
Chop the coconut and grate, place it in a pot with sugar and milk, we take it to the fire and when it starts to boil, we lower the flame, move with a wooden paddle constantly, let it dry, when we see that it is detached from the pot we turn it off.
In a tray with waxed paper, place tablespoons of the mixture to form our preserves, let cool to harden. You can also place it complete and extend it, when cool short in squares of the desired size. Ready the coconut preserves, serve and enjoy this delight.
All the photos are of my authorship, edited in power point 2007.
Thank you for reading my post, greetings and until next time.
Enjoy your meal!