African Coconut Clusters Recipes

QUMBE (EAST AFRICAN COCONUT CANDY)

Steps:

• Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
• Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
• Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

COCONUT CLUSTERS

Steps:

• Melt chocolate in microwave or in double boiler.
• Stir in peanuts and coconut.
• Drop by spoonfuls onto wax paper lined tray.
• Refrigerate until firm.