About: Zucre Coco

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1. Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper. 2. In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and Sugar. 3. Simmer gently to soft ball stage; 238 degrees. . 4. Stir in the butter and lemon rind and allow to cool to room temperature. 5. Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss. 6. Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

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rdfs:label	Zucre Coco
rdfs:comment	1. Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper. 2. In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and Sugar. 3. Simmer gently to soft ball stage; 238 degrees. . 4. Stir in the butter and lemon rind and allow to cool to room temperature. 5. Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss. 6. Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
dcterms:subject	Recipes that need photos Evaporated milk Recipes Coconut Recipes Central African Desserts Central African Recipes
abstract	1. Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper. 2. In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and Sugar. 3. Simmer gently to soft ball stage; 238 degrees. . 4. Stir in the butter and lemon rind and allow to cool to room temperature. 5. Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss. 6. Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

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