Recipe for cooking coconut penuche
Desserts to Go with Coffee and Tea :: Penuche
Coconut Penuche2 c. firmly packed brown sugar
1 c. sugar
1/2 tsp. salt
1 1/3 c. milk
1/4 c. butter or butter replacement
2 tsp. vanilla extract or flavoring
1 1/3 c. sweetened flaked coconut Line an 8-in. square baking pan with lightly buttered wax paper or aluminum foil. Set aside. Combine sugars, salt and milk in lrg. saucepan. Cook over med. heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking until a sm. amount of mixture forms a soft ball in cold water (or to a temperature of 236 degrees F / 110 degrees C), stirring frequently after mixture begins to thicken. Remove from heat. Add butter and vanilla extract or flavoring. Cool until lukewarm (110 degrees F / 45 degrees C) without stirring. Add coconut. Beat with heavy wooden spoon until mixture loses its gloss. Turn out at once into greased pan. Allow to cool at room temperature. Cut into squares.
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