Kashata ya nazi

Name: Kashata ya nazi
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 8
Cuisine: Tanzanie
Ingredients: 160 g unsweetened dried shredded coconut; 160 g sugar; 80 ml water; 1 g ground cardamom; 1 g salt; 5 ml oil for the tin

🥥 Small coconut and sugar sweets pressed and cut into squares.

Ingredients

160 g unsweetened dried shredded coconut
160 g sugar
80 ml water
1 g ground cardamom
1 g salt
5 ml oil for the tin

Preparation

Lightly oil an approximately 18 cm tin and prepare a heatproof spatula. Mix coconut, cardamom and salt.

Dissolve sugar in 80 ml water in a heavy saucepan, then boil without stirring to about 118 °C using a sugar thermometer.

Lower heat and carefully add coconut mixture. Stir for 3–5 minutes until thick and pulling more clearly from the base without burning.

Transfer with a spatula and press to an even layer. Never touch or taste the hot sugar mixture. Cool about 10 minutes, mark 16 squares with a lightly oiled knife and cool another 50 minutes.

Separate only when cold and serve 8 small portions of 2 pieces. Setting varies with coconut moisture and syrup concentration

this version contains no peanuts.