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Cajeta de Coco
A classic Tico coconut fudge — milk, sugar, and grated coconut cooked down to a chewy, caramelized sweet. Sold at turnos and ferias and made at home for the holidays.
Ingredients
- 2 cupsgrated coconut (fresh or dried)
- 2 cupssugar
- 1 cupmilk
- 1 cancondensed milk (14 oz)
- 1 tspvanilla
- 1 pinchsalt
Instructions
- 1
Combine the milk, condensed milk, sugar, and a pinch of salt in a heavy-bottomed pot over medium heat, stirring until the sugar dissolves.
- 2
Add the grated coconut (fresh is best) and bring to a steady simmer.
- 3
Cook, stirring almost constantly, until the mixture thickens, deepens in color, and pulls away from the bottom of the pot when you drag a spoon across it, about 25 to 30 minutes.
25:00 - 4
Stir in the vanilla. Working quickly, spread onto a buttered tray or drop spoonfuls onto parchment.
- 5
Let cool and set until firm, then cut into squares or leave as rustic mounds.
Notes
A heavy pot and constant stirring near the end are essential — once it thickens it scorches in seconds. The longer you cook, the darker and chewier the fudge. For a two-tone cajeta, divide the batch and cook half longer for a caramel layer. Keeps well in an airtight tin.
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