Ingredients with Measurements:
- 1 cup cornstarch
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup powdered sugar
- 1/2 cup dark chocolate chips
- 1/4 cup coconut oil
- 1/4 tsp salt
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. In a medium-sized saucepan, combine cornstarch, water, granulated sugar, and salt. Whisk until smooth.
2. Place the saucepan over medium heat and stir continuously until the mixture thickens and starts to pull away from the sides of the pan.
3. Remove the saucepan from heat and stir in shredded coconut.
4. Pour the mixture into an 8x8 inch baking dish lined with parchment paper. Smooth the surface with a spatula.
5. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until firm.
6. Once the mixture is firm, remove it from the baking dish and cut it into small squares.
7. In a double boiler or microwave, melt the dark chocolate chips and coconut oil together until smooth.
8. Dip each square of lokum into the melted chocolate, then place it on a parchment-lined baking sheet.
9. Sprinkle powdered sugar over the top of each chocolate-covered lokum.
10. Let the chocolate set at room temperature or in the refrigerator for about 30 minutes.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
- Cooling time: 2 hours
Temperature:
- Medium heat
Serving size:
- Makes about 24 pieces
Nutritional information:
- Calories: 100
- Fat: 5g
- Carbohydrates: 15g
- Protein: 1g
- Fiber: 1g
- Sugar: 11g
Substitutions for ingredients:
- You can use desiccated coconut instead of shredded coconut.
- You can use milk chocolate or white chocolate instead of dark chocolate.
Variations:
- You can add chopped nuts or dried fruit to the lokum mixture before refrigerating.
- You can use different flavors of chocolate, such as mint or raspberry.
Tips and tricks:
- Use a candy thermometer to ensure that the mixture reaches the correct temperature.
- Grease the parchment paper with coconut oil to prevent sticking.
- Use a sharp knife to cut the lokum into squares.
Storage instructions:
- Store the chocolate-covered coconut lokum in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The lokum can be eaten cold or at room temperature.
Presentation ideas:
- Arrange the chocolate-covered lokum on a platter and sprinkle with powdered sugar.
Garnishes:
- You can garnish the lokum with additional shredded coconut or chopped nuts.
Pairings:
- Serve the chocolate-covered coconut lokum with a cup of coffee or tea.
Suggested side dishes:
- The lokum can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the lokum mixture is too thick, add a little more water.
- If the lokum mixture is too thin, add a little more cornstarch.
Food safety advice:
- Make sure to use a clean saucepan and utensils when making the lokum.
- Store the lokum in the refrigerator to prevent spoilage.
Food history:
- Lokum, also known as Turkish delight, is a sweet treat that originated in Turkey in the 1700s.
Flavor profiles:
- The lokum has a sweet and chewy texture with a coconut flavor. The chocolate adds a rich and decadent taste.
Serving suggestions:
- Serve the chocolate-covered coconut lokum as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish
Taste: Sweet, Coconutty, Chocolatey, Rich