Jamaican Restaurants   eatjamaican.com Caribbean Restaurants   The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | chat | reviews | jamaican groceries | links | home Jamaican Recipes  JAMAICAN FRIED JERK FISH RECIPE  JAMAICAN COCONUT DROPS RECIPE  TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN ACKEE AND SALTFISH RECIPE  JAMAICAN STEAMED CALLALOO  JAMAICAN COCONUT FILLING FOR GIZZADA  JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN VEGATABLE RUNDOWN  SIMPLE RICE AND PEAS RECIPE  JAMAICAN MACHEREL RUNDOWN  CURRY SHRIMP RECIPE  OXTAIL RECIPE  CURRY FISH RECIPE  BEEF PATTY RECIPE  JAMAICAN PEPPER POT SOUP RECIPE  JAMAICAN CURRY CHICKEN RECIPE rastafarian cooking  ital recipes  ital foods JAMAICAN COCONUT DROPS RECIPE Ingredients: I cup chopped ginger 2 cups of brown sugar 3 cups firmly packed coconut residue from the traditional Jamaican coconut rundown recipe or 3 cups of freshly chopped coconuts 3 cups of water Jamaican coconut drops is usually made with coconuts that is finely diced by hand. We are substituting the coconut residue for the rundown recipe above. The residue has less oil. Or you can use three cups of freshly chopped coconuts. We are keeping the sugar to a minimum by suggesting only two cups of brown sugar. Both ginger and coconuts are natural remedies for stomach ailments. In addition ginger is said to be a remarkable remedy for colds. Therefore coconut drops which is made from coconuts and ginger is as healthful as candy gets. Process Chop a quarter of a pound of pealed fresh ginger that has been cut into small pieces in a blender using the chop setting. Use only enough water to make the blender operate smoothly. In a large uncovered cooking pot mix one cup of this chopped ginger and water, 2 cups of brown sugar, 3 cups of firmly packed coconut and 3 cups of water. Bring to a rapid boil and reduce the flame to medium to high. Allow the mixture to cook until it thickens. Reduce the flame to low to medium. Use a large spoon to continuously turn the mixture to prevent it from burning or sticking to the cooking pot. The idea is to cook the mixture until the sugar begins to caramelize. When sugar begins to form at the bottom of the cooking pot and it is very difficult to turn the mixture with the spoon, reduce the flame to the lowest setting. Use a tablespoon to spoon the mixture and drop it onto the smooth side of aluminum foil or into a baking pan. You may use more fancy methods such as special forms to shape the drops in any desired shape. Allow to cool. coconut drops BACK TO RECIPE PAGE International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky  Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New  Hampshire New Mexico Wyoming New Jersey New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington Washington-DC West Virginia Wisconsin Phone: 206-339-9034 Fax: 206-339-9034 E-mail: eatjamaican@eatjamaican.com  ©eatjamaican.com, 2008