Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 1/2 cup chopped pecans
- Cooking spray
Special equipment needed:
- 9x9 inch baking dish
- Candy thermometer
Step-by-step instructions:
1. Preheat oven to 350°F. Spray a 9x9 inch baking dish with cooking spray and set aside.
2. In a medium saucepan, combine granulated sugar, unsalted butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until the mixture reaches 240°F on a candy thermometer.
3. Remove the mixture from heat and stir in vanilla extract.
4. Add shredded coconut and chopped pecans to the mixture and stir until well combined.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes, or until the edges are golden brown.
7. Remove from the oven and let cool completely before cutting into cubes.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 16-20 caramel coconut cubit.
Nutritional information:
Calories: 180
Fat: 13g
Saturated Fat: 8g
Cholesterol: 25mg
Sodium: 90mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 15g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
- You can use chopped almonds or walnuts instead of pecans.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- Add 1/2 cup of chocolate chips to the mixture before baking for a chocolatey twist.
- Add 1/2 cup of dried cranberries or raisins for a fruity flavor.
Tips and tricks:
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature.
- Let the caramel coconut cubit cool completely before cutting into cubes to prevent it from falling apart.
- Store the cubit in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cubit in an airtight container at room temperature for up to a week.
Reheating instructions:
The cubit can be reheated in the microwave for a few seconds to soften it.
Presentation ideas:
Serve the cubit on a platter with a sprinkle of shredded coconut and chopped pecans on top.
Garnishes:
Sprinkle shredded coconut and chopped pecans on top of the cubit.
Pairings:
Serve the cubit with a cup of coffee or tea.
Suggested side dishes:
The cubit can be served as a dessert on its own.
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of heavy cream and stir until well combined.
- If the cubit is too soft, bake it for an additional 5-10 minutes.
Food safety advice:
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature.
- Let the cubit cool completely before cutting into cubes to prevent it from falling apart.
Food history:
Caramel coconut cubit is a classic dessert that has been enjoyed for generations.
Flavor profiles:
The cubit has a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve the cubit as a dessert on its own or with a cup of coffee or tea.
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Taste: Sweet, Creamy, Nutty, Caramelized