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Food Monster - Recipes

7-Ingredient Coconut Toffee [Vegan]

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Coconut toffee is a popular Indian sweet. You need only four basic ingredients to make this yummy dessert - coconut, semolina, sugar, and vegan ghee. You can either flavor it with cardamom powder, rose extract or vanilla extract.

7-Ingredient Coconut Toffee [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

24

Cook Time

20

Ingredients

  • 1 1/2 cup unsweetened desiccated coconut
  • 1/4 cup fine semolina
  • 1 1/4 cup sugar
  • 3/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon vegan ghee and more for greasing the tray
  • 3-4 drops of red food color (optional, you can also substitute this for beet juice for a more natural food color)

Preparation

  1. Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.
  2. Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.
  3. Add few drops of food color.
  4. Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.
  5. Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes.  It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.
  6. As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds.
  7. Remove and transfer to a greased plate.
  8. Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Once it has set completely, the toffee will harden, run the knife again, separate the pieces and transfer it to an airtight container.

Notes

Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container. It stays good for 2-3 weeks at room temperature.

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AUTHOR & RECIPE DETAILS


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Hi! I'm Freda, a pharmaceutical associate by profession and currently a food blogger, food stylist and photographer. I live in US with my husband and 2 kids. This site is an effort to document all my family recipes, authentic Indian recipes and recipes from various other cuisines.


 

 

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6 comments on “7-Ingredient Coconut Toffee [Vegan]”

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Susie Day
4 Months Ago

Chris Day


Reply
Anya Tenner
4 Months Ago

So which 4 of the 7 should i use? don't really want red food dye and sugar. Also, can you really call ghee vegan?


Reply
Friederike von Raumer
15 Jan 2018

Don't use the red food dye then, or use beet juice. And there is vegan ghee made from vegetable oil.

Σπυριδουλα Πολιτη
4 Months Ago

Nope. Way too much sugar.


Reply
O'Linda Villarreal
4 Months Ago

I see 7 ingredients.


Reply
Tanya Lee
4 Months Ago

Maire Hynes


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