One too many dulce de coco (coconut fudge) later: “These extra pounds have to go!” I exclaim looking at myself in the mirror. Normally this would not be much of a problem if it wasn’t because I was in the middle of the holidays.
Ah, the holidays. Time to overeat, overindulge, and find excuses. Not that I have anything against it, on the contrary, dieting during the holidays goes against my most fundamental beliefs. Actually, it is the only time of the year during which I don’t feel guilty about indulging in my second favorite sin: gluttony. Nothing to worry about, soon the new year will be here and I will put “losing excess weight” on top of the list of my new year’s resolutions.
You know, that list that we always write in December and conveniently forget around January 3.
I often wonder what the world would be like if we all actually remembered our resolutions past the last drink of the holidays. Just imagine, a world full of people that actually got around to start saving, lost weight, spent more time with their kids, started going to the gym, became more patient and polite, etcetera. Ah, what a wonderful world it would be.
The fact is that we give too much importance to dates: Mondays to start diets, birthdays to start doing this or that. A very unfortunate custom I think, after all any day is a good day to change for the better. But if you are one of us, and need a special date to start improving your life, start now. Let’s make this new year the best of our lives.
After a year of changes, some not for the better, a year of incertitude and a shaky economy we owe to ourselves to take a break.
So this is the deal: why not put “Be happy” on top the list. I, for one, know that having anything else but “lose weight” on top of the list already started making me happier.
You'd think that dulce de coco (coconut fudge) would be hard to make. Wrong! As desserts go, it can't be easier. Few ingredients and great flavor.
- 1 coconut
- 4 cups of evaporated milk, or 6 cups of full milk
- 1/2 cup of sugar
- 4 cinnamon sticks
- 1 teaspoon of vanilla extract (optional)
- Crack the coconut and remove the flesh (careful with sharp edges).
- Remove the dark peel using a potato peel. Wash and pat dry.
- Pulse in the food processor until it has a fine consistency (this depends on your taste). If you don't have a food processor you can use the true and tried method of grating the coconut.
- Mix the all the ingredients in an iron pot and bring to a boil over very low heat.
- Stir regularly to avoid sticking and keep an eye on it to prevent it from overboiling.
- When it reaches yogurt-like consistency remove from the heat (it may take up to 40 minutes). Chill before serving
You can either prepare it with new coconut (the kind that still has the soft husk and water) or dry coconut. Each has a different taste and each has its fans.
Some people like the coconut grated finely, some coarsely. I prefer a combination of both.
If you are not able to procure a coconut you can use dry packaged shredded coconut, although the taste won't be the same.
Originally published January 2003.