Dominican coconut candy (Jalao)

Jalao is a sugar and coconut candy. Its name literally means 'pulled' because of its sticky texture when pulled apart. Quick trips to the colmado (corner store) to buy jalao were a daily occurrence back home. Its fresh sweet taste and chewy texture make this amazing candy a childhood favorite.

Credit: Rock Point / Vanessa Moto

• makes

  16

• difficulty

  Easy

Ingredients

• 1 cup (220 g) packed light brown sugar
• 3 cups (300 g) fresh shredded coconut (see Note)
• 1½ tsp fresh ginger, grated
• ½ tsp vanilla extract
• 1/8 tsp salt

You will need 16 mini cupcake liners.

Instructions

1. In a medium saucepan, heat the sugar over medium-low heat for 10 to 15 minutes, or until the sugar is completely melted and golden brown, stirring the sugar continuously to keep it from burning.
2. Add the coconut and ginger, stirring well to make sure the coconut is completely coated with the caramel.
3. Stir in the vanilla extract and the salt and cook for 10 to 15 minutes, or until the coconut’s juices have evaporated. The goal is to get a soft, sticky consistency.
4. Remove from the heat and transfer the coconut mixture to a bowl. Let cool for 15 to 20 minutes.
5. 5 Using a cookie scoop, scoop about 1 tbsp of the coconut mixture and place it in a mini cupcake liner. (You can also shape the mixture into small balls by rolling it with your hands; this is how it
6. is traditionally done.) Repeat this step with the remaining coconut mixture and cupcake liners.
7. Serve at room temperature.

Note

• Use fresh coconut for this recipe. Prepackaged sweetened shredded coconut is not ideal to use because the recipe benefits from the moisture the fresh coconut provides for a smooth texture.

Image and text from The Dominican Kitchen by Vanessa Mota, published by Murdoch Books. Photography by Vanessa Mota.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.