Jalao (coconut and honey candy) is love. Is there any food that says "love" better than honey? I don't think so either. So try these balls of honey and coconut delight.
Why we ❤️ it
I have always wondered why some of our dishes have been relegated to obscurity. Perhaps is the humble provenance of those dishes, something we have written about before, that keeps them away from the refined table. Maybe it's time the revolution reached the cupboards.
Jalao (Coconut and Honey Candy) is one such humble dessert that still languishes as colmado fare, and although a childhood favorite with its fresh taste and chewy texture, it is never served to guests. A shame really, because this is an amazing candy, or at least coconut lovers think so.
Jalao balls (Dominican coconut candy).
About this recipe
This recipe has few variations nationwide, the biggest ones are whether ginger or molasses are added. Neither is strictly necessary and seems to be more of a Southern Dominican Republic version.
The color of your jalaos will depend on the color of the honey you use, some people add molasses, some don't. I prefer it without, but if the honey is too pale, a bit of molasses will give it the right color.
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[Recipe] Jalao Dominicano (Coconut and Honey Candy)
- 1 tablespoon vegetable oil, to grease the tray and hands
- 2 cup freshly-grated coconut flakes, divided
- 2 cup honey, of dark color, or add a teaspoon of molasses to the honey (optional)
- 1 tablespoon of finely grated ginger
- Cooking the candy: Grease the tray with oil. Mix in honey, coconut flakes, and ginger. Pour into a saucepan and bring to a boil over medium heat. Once it starts boiling stir vigorously until the honey has turned a very dark caramel color (about 5 minutes).Pour the mixture on the greased tray. Cool to room temperature.
- Making balls: Cover your hands with a bit of oil and make balls about 1.5 in [4 cm] in diameter. Rest on the greased tray.
- Serving: Serve at room temperature. For a bit of contrast, you can sprinkle with coconut flakes.It keeps in a tight-lidded jar for a couple of days or the fridge for a week, but always serve at room temperature because when cold they get very hard.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Published Feb 9, 2011, revised