If there is one thing that can be used in different forms in the West Indies, it’s the coconut. From cakes to soberts, any Caribbean will show you how resourceful a coconut can be. This recipe will particularly seduce anybody who has a sweet tooth.
So what really is Sik a coco? When Guadeloupean talk about Sik a coco – commonly known as Coconut sugar cake in Trinidad and Tobago -, they are referring to sweets made of coconut and sugar, reduced to an almost sticky consistency through a process of caramelization.
Though a lot of islands have their own recipe of it, we decided to introduce you to the Guadeloupean Sik a coco.
PREPARATION An hour
COOKING 45 minutes
130g cane sugar
1 cinnamon stick
1 vanilla pod
3 pinch of nutmeg
1 coconut (around 180g coconut pulp)
1. Break the coconut, extract the pulp and take off the brown part.
2. Wash and shred the coconut using a grater. Make sure to use the large holes of your grater for shredding. Set aside.
3. In a saucepan, incorporate the sugar, lime zest, vanilla pod and the cinnamon stick.
4. Add water and bring it to a light boil.
5. Add the nutmeg and coconut
6. Mix well. Leave to cook over medium heat. Stir occasionally until the coconut pulp is evenly coated, and no syrup is left in the saucepan. This step should take 45 min.
7. Take off the cinnamon stick, lime zest and vanilla pod and mix well to caramelize the coconut pulp. If needed, add 3-4 tablespoon of water. The coconut pulp is ready when it’s a little brown and between dry and humid.
8. Immediately drop spoonfuls on your parchment paper. Allow to cool and harden completely.
You can store them in an airtight container for three weeks.
If you're brave enough and didn't finish them all, you can store them in an airtight container for three weeks.