0 Jamaican Coconut Drops

these chunky little glistening globs are deeeelicious!

three ingredients...fresh coconut, fresh ginger and brown sugar.

they are definitely a labor of love...BUT they are totally worth the effort.

each ingredient shines on it's own, but together they make a fresh almost healthy tropical treat.  

 i have yet to go to Jamaica, but i discovered these are a very traditional treat and found just about everywhere...maybe as common as our chocolate chip cookie...? 

they sound easy enough to make, with only three ingredients...but it's  those three ingredients that are a bit of a bear...the cubed coconut meat, diced fresh ginger and cooked down brown sugar.  still, i say well worth it.

here are some tips i have found very helpful...

#1...THE COCONUT...getting to the meat of the matter

buy the brown dried coconut and shake it to make sure it still has it's coconut water.  poke holes in the eyes of the nut (the three indentations at one end).  drain water and reserve for a cool refreshing drink.  now, whack the coconut on the ground to get a nice crack in it,  place on a sheet pan in a 400 F degree oven for about 10 - 15 minutes.  remove and let cool to the touch.  whack it again on the ground or with a hammer to break open and into large pieces.  the meat should now be easily removed from the shell.  gently pry out the meat with a butter knife or i use the end of a screw driver.  the meat will still have a brown outer layer...use a potato peeler to remove this and you will have beautiful white coconut meat ready for dicing.

#2  THE GINGER...to peel...simply use the edge of a spoon to scrape off the outer skin.  it's much easier than a paring knife and less wasteful.

#3  THE BROWN SUGAR...can't help ya there.  reducing the brown sugar mixture just takes time,  near continuous stirring and a watchful eye.

JAMAICAN COCONUT DROPS

helpful information and other Jamaican recipes found HERE

1 lb. coconut meat diced...from 1 1/2 0r 2 brown coconuts

i used almost 4 cups

4.5 ounces (125g) fresh ginger diced...about 1 cup

2 cups packed golden brown brown sugar

3 cups water

spray a large cookie sheet with non stick spray (or i used parchment).  combine all ingredients in a large heavy bottom sauce pan. stir ingredients over medium heat until sugar dissolves and mixture comes to a boil.  attach a candy thermometer to the pan or just stick it in to check where your at. boil until the mixture starts to thicken and the temperature reaches 295 F degrees.  use a large spoon to continuously stir so as not to burn on the bottom or the sides of the pot...stir more towards the thickening stage.  one of the recipes said 15 minutes, but mine took more like 40 minutes.  

NOTE...it is hard to get a proper read on the thermometer when it is almost done.  look for the sugar to caramelize, sugar begins to form at the bottom of the pot and it becomes very hard to stir.

lower the heat to the lowest flame or setting...working quickly, drop about 2 tablespoons of mixture for each coconut drop onto prepared baking sheet.  let sit until cool and firm.  

these are best eaten within a few days.  i noticed the sugar becomes more crystallized the longer they sit, but still yummy.