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Coconut
Loozena
- 7 oz of coarse desiccated coconut
- 1 cup of sugar
- 3 tablespoons of hot water
- l capful of essence of vanilla
- a few ground cardamom seeds
- a few drops of food coloring
Moisten, but do not soak, 7 oz of coarse desiccated coconut in enough
cold water to resemble the consistency of a freshly grated coconut
(about 2 tablespoons).
Dissolve 1 cup of sugar in 3 tablespoons of hot water.
Bring to the boil and simmer for five to ten minutes when the
sugar should form threads.
Add the coconut and stir constantly until the mixture leaves the
sides of the pan.
Turn off the heat and add l capful of essence of vanilla (or to
taste), a few ground cardamom seeds (optional) and a few drops
of food coloring (also optional).
Flavoring with cardamom seeds is very popular with the Iraqi-Indian
community but this could be an acquired taste.
Turn out the mixture onto a sheet of baking paper and flatten
the surface with a broad-bladed knife until it is halfinch thick.
When the mixture cools slightly cut into diamond shapes.
Separate the pieces when they are quite cold.
Store in an air tight container in a cool place.
Serve with black coffee as an after-dinner treat.
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