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zucre coco moroccan coconut fudge cakes


literally this translates into coconut sugar. i have added the word fudge here as these are most commonly called "cakes." also, for ease i have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. most home cooks evaporate their own milk, if they can afford milk. this is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. this sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. this is quick to make and if you love coconut, this is for you! cut into very small squares though; moroccans adore things extremely sweet. enjoy! c.\2005


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  1. Line an 8x8 pan or similar sized round pan with foil or waxed paper
  2. In a heavy bottomed 2qt
  3. Saucepan combine coconut
  4. Evaporated milk and sugar
  5. Simmer gently to soft ball stage
  6. 238 degrees
  7. Here we test in cold water and do not use a thermometer
  8. The cooking time is my best guess as i have never made this using a western stove
  9. Stir in the butter and lemon rind and allow to cool to room temperature
  10. "beat until thick and glossy as you would for fudge but beating to glossy not until it loses its gloss"
  11. Pour into prepared pan and chill 2 hours
  12. Cut into 1 / 2" to 1" squares

Step 11

Total Time in Minute 35

Ingredients Count 5

cooking zucre coco    moroccan coconut fudge cakes

See More Relate Photo


Unsweetened coconut

Evaporated milk



Lemon rind

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