Toasted coconut brittle

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Crunchy shards of caramelised coconut brittle are a doddle to make and perfect for either sprinkling over desserts or, more likely, snacking on as soon as they've cooled!

This recipe is taken from Fire Islands: Recipes from Indonesia by Eleanor Ford (£25, Murdoch). Photography by Kristin Perers.

First published in 2020

This gorgeous amber rubble is my secret ingredient. Sprinkled over shop-bought coconut ice cream it makes an instant fuss-free dessert, lifting an already sumptuous treat to new heights.





Line a baking tray with parchment. Put 60ml of water, the sugar, golden syrup, butter and salt into a large pan and cook gently without stirring until the sugar melts. Turn the heat to high. Cook as the sugar first bubbles, then caramelises and eventually reaches the hard-crack stage or 154°C on a sugar thermometer
Immediately remove from the heat and mix in the coconut flakes. Quickly add the vanilla and the bicarbonate of soda and stir to incorporate them without over-mixing
Quickly tip the mixture onto the baking tray and use the back of a spoon to smooth it out thinly, not worrying about being neat or even. Leave to cool and harden
Snap into pieces or smash to a rubble in a mortar. Store the brittle in an airtight container. It will keep for a couple of months
First published in 2020

Eleanor Ford is an award-winning author writing about food and travel.

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