Ghanaian Caramel Coconut Balls
Ghanaian Caramel Coconut Balls also called as kube cake is one amazing snack eaten in bother Ghana and Nigeria.
All you need is coconut, sugar and a little lemon juice to enable you get a soft caramel.
Stay with me as we go through how to make the wonder snack for the family. It is easy to prepare and as that has great nutrients too.
HEALTH BENEFITS OF COCONUT
Coconut water is also low in calories, carbohydrates, and sugars, and almost completely fat-free. In addition, it is high in ascorbic acid, B vitamins, and proteins.
The soft meat or flesh, inside the coconut helps to restore oxidative tissue damage and contains a source of healthy fats, proteins, and various vitamins and minerals.
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EQUIPMENT
Wooden ladle
Grater
Cooking pot
INGREDIENT NEEDED TO MAKE GHANAIAN CARAMEL COCONUT BALLS
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice(optional)
1 teaspoon butter or margarine
DIRECTIONS NEEDED TO MAKE GHANAIAN CARAMEL COCONUT BALLS
Crack a fleshy matured coconut, remove the brown bark.
Wash and grate the coconut into as larger shreds. This will contribute to a chewy texture. Set aside
On a low heat, place sugar in a saucepan, add lemon juice and some water.
Stir gently and continuously using a wooden ladle to dissolve mixture and bring to a boil.
Allow the caramel to boil from 5 to 10 minutes without stirring, which will prevent granules from forming. Keep an eye on the mixture, as caramel can burn quickly.
Once the caramel is deep brown, add the shredded coconut and cook for 5 minutes, stirring occasionally.
When the mixture is sticky, remove from the heat and allow it to cool slightly.
Grease a plate with butter or margarine.
Form balls using your hands, two spoons, or a small scoop.
Place on the greased plate and allow to cool completely. Serve warm or cold
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 matured coconut
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice(optional)
1 teaspoon butter or margarine
Instructions
- Crack a fleshy matured coconut, remove the brown bark.
- Wash and grate the coconut into as larger shreds. This will contribute to a chewy texture. Set aside
- On a low heat, place sugar in a saucepan, add lemon juice and some water.
- Stir gently and continuously using a wooden ladle to dissolve mixture and bring to a boil.
- Allow the caramel to boil from 5 to 10 minutes without stirring, which will prevent granules from forming. Keep an eye on the mixture, as caramel can burn quickly.
- Once the caramel is deep brown, add the shredded coconut and cook for 5 minutes, stirring occasionally.
- When the mixture is sticky, remove from the heat and allow it to cool slightly.
- Grease a plate with butter or margarine.
- Form balls using your hands, two spoons, or a small scoop.
- Place on the greased plate and allow to cool completely. Serve warm or cold
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Ingredients
1 matured coconut
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice(optional)
1 teaspoon butter or margarine
Instructions
- Crack a fleshy matured coconut, remove the brown bark.
- Wash and grate the coconut into as larger shreds. This will contribute to a chewy texture. Set aside
- On a low heat, place sugar in a saucepan, add lemon juice and some water.
- Stir gently and continuously using a wooden ladle to dissolve mixture and bring to a boil.
- Allow the caramel to boil from 5 to 10 minutes without stirring, which will prevent granules from forming. Keep an eye on the mixture, as caramel can burn quickly.
- Once the caramel is deep brown, add the shredded coconut and cook for 5 minutes, stirring occasionally.
- When the mixture is sticky, remove from the heat and allow it to cool slightly.
- Grease a plate with butter or margarine.
- Form balls using your hands, two spoons, or a small scoop.
- Place on the greased plate and allow to cool completely. Serve warm or cold