Coconut caramel with sugar cane (brown sugar as well) is one of our favorite sweets. The Coconut caramel is one of the traditional desserts of Costa Rican cuisine, and it is also one of the favorites of many dessert lovers.

Ingredients

-Juice of the two coconuts or coconut milk
-1/2 cup Water
-To taste Cinnamon stick
-4 cloves
-Pinch Nutmeg
-250 g tapa de dulce, piloncillo o panela (sugar cane sugar or regular brown sugar)

Instructions

Step 1
Extract the coconut and juice, and grate the extracted coconut.
Step 2
In a wave pot, over low heat, add the water, the juice extracted from the coconut, and the sweet cover.
Step 3
Let it boil, until when you raise the spoon it forms a small thread, at this point the coconut is incorporated, stirring until the coconut takes on the color of the sweet cover.
Step 4
Leave over low heat, stirring occasionally, until it evaporates and the mixture thickens.

Step 5
When the mixture is dry so that when making a hole in the center of the pot with the spoon, it will take a while for the mixture to come together again or when it already has a very sticky consistency, remove it from the heat and let it cool for a while. bit.

Step 6
In a mold or on a flat surface we spread icing sugar or grease it and spread the mixture by crushing it with the spoon until it is approximately 1 cm thick and let it cool.

Ready to enjoy!