Coconut Sugar Cakes (Caribbean Fudge)

Ingredients

• 2 cups Grated coconut
• 1 cup Brown sugar
• 1/2 cup Granulated sugar
• 1/2 cup Coconut milk
• 1 tsp Vanilla extract
• 1/4 tsp Ground cinnamon
• Pinch Salt

Instructions

1. 1In a large, heavy-bottomed saucepan, combine the 2 cups of grated coconut, 1 cup of brown sugar, and 1/2 cup of granulated sugar.
2. 2Pour in the 1/2 cup of coconut milk and stir everything together until it is well combined.
3. 3Place the saucepan over medium heat (around 300°F/150°C). Cook the mixture, stirring constantly, for 30 to 40 minutes. The mixture will thicken and begin to pull away from the sides of the pan. You will notice it becoming a deep golden brown color.
4. 4Remove the saucepan from the heat. Stir in the 1 tsp of vanilla extract, 1/4 tsp of ground cinnamon, and the pinch of salt until fully incorporated.
5. 5Carefully pour the hot mixture into a greased 8x8 inch pan. Spread it out evenly.
6. 6Let the mixture cool completely in the pan at room temperature. This is important to allow it to set properly, which will take at least 2 hours.
7. 7Once completely cool, cut the set mixture into 16 squares.

Substitutions

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