Toasted Coconut Fudge - Porohuka Kokonati
A no-bake, naturally gluten free fudge made with a lightly sweetened caramel, deeply toasted coconut and your favourite nut butter.
Servings 25 pieces
Equipment
- 1 x 20 cm x 15 cm Slice or Loaf Tin
Ingredients
Toasted Coconut Fudge - Te Porohuka Kokonati
- 2 ⅓ C (185 g) kokonati pūtī (desiccated coconut)
- 65 g pata (butter)
- ½ C (100 g) huka hāura (brown sugar)
- ½ C (125 ml) kirīmi (cream)
- ¼ teaspoon tote (salt)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (80 g) puehu huka (icing sugar)
- ¾ C (200 g) pata nati (any nut butter you want, the one I used was a seeded peanut butter)
The Chocolate Icing - Te Pani Reka Tiakarete
- 140 g tiakarete parauri kua tapahia (chopped dark chocolate)
- 3 tablespoon (45 ml) kirīmi (cream) or 2 tablespoon miraka (milk)
The Decorations - Ngā Whakarākei (Optional)
- ¼ C (40 g) pīnati kua tapahia (chopped peanuts)
- 5 karamea tiakarete (chocolate caramels, chopped in to small cubes)
- 3 poihanapere tauraki-tio (freeze-dried boysenberries)
Instructions
Preheat the Oven:
- Preheat the oven to 140 °C bake setting or 130 °C fan bake setting.
Toast the Coconut:
- Sprinkle the kokonati pūtī (desiccated coconut) on to a baking tray and bake for around 10 minutes. This can also be done in a dry frying pan, set over medium heat. Heat and stir regularly to stop it from burning.
- Once the kokonati pūtī (desiccated coconut) has toasted, remove it from the heat and set it aside.
Make the Caramel:
- Add the pata (butter) to a pot or pan and gently melt it.
- Once it has melted add the huka hāura (brown sugar) and simmer until the butter and sugar have united in to a simple caramel.
- Pour in the kirīmi (cream) and tote (salt).
- Simmer over medium heat for 3-4 minutes until thick, stirring occasionally.
- Once it is thick, remove from the heat and cool for 5 minutes.
Combine all the ingredients:
- Add the toasted kokonati pūtī (desiccated coconut) and puehu huka (icing sugar) in to a bowl. Kaurorhia (stir it up).
- Add in the slightly cooled karamea (caramel), wanira (vanilla) and pata nati (nut butter) and stir it all together.
Add the Toasted Coconut Fudge to the Tin:
- Press the fudge firmly in to a 20 cm x 15 cm slice tin lined with baking paper.
- Whakamātaohia (refrigerate) as you make the topping.
Melt the Chocolate Topping:
- Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the kirīmi (cream) or miraka (milk).
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
- Melt all of the ingredients together, stirring occasionally until smooth.
Add the Chocolate on to the Fudge:
- Pour the kirīmi tiakarete (chocolate ganache) over the slightly chilled porohuka kokonati (coconut fudge). Spread it out to so covers all of the porohuka (fudge).
- Sprinkle over the pīnati (peanuts), karamea tiakarete (chocolate covered caramels) and poihanapere tauraki-tio (freeze-dried boysenberries).
Refrigerate:
- Whakamātaohia (refrigerate) for 20 - 30 minutes, until the chocolate is set.
Store the Toasted Coconut Fudge:
- This will keep well in a sealed container in the fridge for around a week.