Simple and divine. I love everything about this.
It combines fresh, homemade coconut milk with toasted coconut, green cardamom, salt and sugar. Ratios? I use 3 cups coconut milk to 3 cups toasted coconut to 1/2 – 1 cup of sugar, a good inch of salt and as many cardamom pods as I like.
When I have an excess of coconut, which is often, I freeze what’s left over. I like to peel off the brown back.
The aim is to chop up it up till it is shredded.
I began with 3 cups of shredded coconut, done in my blender.
On to a tray with a sprinkling of sea salt. Then into an oven set to 220 degrees centigrade.
I dreamt about a coconut lassi once upon an August and this was another chance to give it a careful go.
Every 8 – 10 minutes, I would turn the flakes to keep them from burning.
Just before it’s done, I add half a cup of sugar to the toasted coconut and stir well to combine.
Then, its back in the oven for no more than 5 minutes, the sugar dissolves and there’s the aroma of toasted caramel. But don’t let that take you far away. We need you.
Gently remove pan from oven and pour over the coconut milk. About 3 cups milk to 3 cups toasted in this case.
Let it sit and scent like heaven. And cool down as well – about 30 minutes. Then blend, till the milk turns ‘brown’.
Look at the ‘juice’…
Pass that through a strainer.
Doesn’t it look amazeballs? All magically separated into 3 layers – thick cream, milk and water.
I didn’t realise just how creamy it became.
So much so that when we made ice pops, the salted coconut caramel formed two layer.
The flavour is outstanding. Everything it says in its name – salted. coconut. caramelly goodness.
Thankful for mercies and discoveries.
BTW, this is great blitzed with ginger and dates for another variation. I love the drink with chia seeds. And whatelse?