The international guide to Jamaican restaurants and Caribbean restaurants
contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | blog | reviews | jamaican groceries | links | home
rastafarian cooking ital recipes ital foods
Jamaican Recipes JAMAICAN FISH SOUP (FISH TEA) RECIPE JAMAICAN FRIED JERK FISH RECIPE JAMAICAN PEPPER POT SOUP RECIPE JAMAICAN STEAMED CALLALOO RECIPE SIMPLE RICE AND PEAS RECIPE JAMAICAN ESCOVEITCH FISH RECIPE JAMAICAN ACKEE AND SALT FISH RECIPE CURRY SHRIMP RECIPE CURRY FISH RECIPE TRADITIONAL JAMAICAN RUNDOWN RECIPE JAMAICAN VEGETABLE RUNDOWN JAMAICAN MACKEREL RUNDOWN ITAL CURRY EGGPLANT RUNDOWN RECIPE JAMAICAN TRIPE AND BEANS RECIPE OXTAIL RECIPE JAMAICAN JERK CHICKEN RECIPE JAMAICAN CURRY CHICKEN RECIPE JAMAICAN FRIED DUMPLINGS RECIPE ACKEE AND CRAB CRUSTED GROUPER RECIPE BEEF PATTY RECIPE JAMAICAN SHRIMP PATTY VERSATILE AVOCADO ITAL CURRIED LIMA BEANS RECIPE POTATO-SALTFISH-CAKE-RECIPE JAMAICAN-STEW-PEAS-RECIPE JAMAICAN-GRILLED-RIPE-PLANTAINS-RECIPE Cakes and Desserts BLACK CAKE RECIPE SIMPLE CARIBBEAN HOLIDAY CAKE RECIPE CARROT SWEET POTATO CASSEROLE JAMAICAN COCONUT DROPS RECIPE TRADITIONAL JAMAICAN COCONUT DROPS RECIPE JAMAICAN COCONUT FILLING FOR GIZZADA SIMPLE CASSAVA BREAD RECIPE CASSAVA WAFFLES RECIPE JAMAICAN EASTER SPICE BUN DRINKS JAMAICAN HOT CHOCOLATE JAMAICAN SORREL RECIPE SIMPLE JAMAICAN RUM PUNCH RECIPE
TRADITIONAL JAMAICAN COCONUT DROPS RECIPE
traditional coconut drops
I cup chopped ginger
2 cups of brown sugar
2 medium-sized dried coconuts (available in Caribbean or Latino food stores) chopped to yield 3 cups of freshly chopped coconuts
3 cups of water
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 and a very effective anti-inflammatory. Therefore coconut drops which is made from coconuts and ginger is as healthful as candy gets.
Recipe by ©eatjamaican.com
1) Break open the coconuts. Taste to ensure they coconuts are fresh. Remove the coconut meat from the shell with a knife. This is dangerous as you run the risk of cutting yourself. Therefore you should proceed cautiously until you get the hang of it. Cut the coconut meat into pieces approximately two inches in diameter or smaller. Cut these into very small pieces of approximately 1/8 of an inch by cutting the coconut into 1/8 vertical strips that remain intact at the bottom of the larger piece of coconut, then cut across in 1/8's of an inch down to get very small pieces that are approximately 1/8 inch square front to back. (If cutting the coconut by hand is too much for you an alternative is to chop it up in a blender using the chop setting. That will work fine but it wont be the traditional way.)
2) 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.
3) 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. Allow to cool.
International Pages USA Pages
Phone: 206-339-9034 Fax: 206-339-9034