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Zanzibar Kashata
Like peanut brittle but better. Like a dreamy island trip, packed full of fresh coconut and the sweet, sweet tastes of paradise. Softer than your regular brittle, the freshly toasted coconut melts in the mouth and sends you straight to this dreamland.
SERVES 6-8
1T vegetable oil, for greasing
2 cups peanuts
1 cup shredded coconut, toasted
2 cups sugar
½ cup coconut milk
¾t ground cardamom - OR - ground cinnamon
½t salt
KASHATA: Grease a 20 x 25cm pan with a light coating of vegetable oil. Toast your coconut in a frying pan until golden brown. Watch out as it can catch and burn pretty fast! Set aside, along with your peanuts, before you start your caramel.
In a medium pot add the sugar, coconut milk, cardamom and salt and bring to a boil.
Turn the heat down and swirl the pan until the sauce thickens. Turn off the heat and immediately add in the peanuts, and shredded coconut. Stir well and spoon it into the greased baking pan. Press it smooth with a spatula and with a sharp knife, while still warm, cut into squares.
2 cups peanuts
1 cup shredded coconut, toasted
2 cups sugar
½ cup coconut milk
¾t ground cardamom - OR - ground cinnamon
½t salt
KASHATA: Grease a 20 x 25cm pan with a light coating of vegetable oil. Toast your coconut in a frying pan until golden brown. Watch out as it can catch and burn pretty fast! Set aside, along with your peanuts, before you start your caramel.
In a medium pot add the sugar, coconut milk, cardamom and salt and bring to a boil.
Turn the heat down and swirl the pan until the sauce thickens. Turn off the heat and immediately add in the peanuts, and shredded coconut. Stir well and spoon it into the greased baking pan. Press it smooth with a spatula and with a sharp knife, while still warm, cut into squares.
