No oven to work with I decided to use the stove top to create these ginger fuelled nibbles which instantly transported me back to my childhood. Growing up in Jamaica, with punitive import taxes and an equatorially high average temperature, chocolate was not a widely available sweet treat. As a result we had these ‘drops, (so called as there is a drop onto a surface at the end) along with tamarind seeds rolled in sugar, on a regular basis.
The coconuts were won by my son at the local school fair. These are very easy to make.
- 3 cups chopped coconut (nuggets)
- 4 cups sugar
- 1/2 cup fresh ginger (fine dice)
- 1/2 cup water
Boil everything until you feel the sugar start to crystallise (30 mins), stirring occasionally to prevent sticking and burning. The pan will look like this after you’ve dropped dollops onto a baking sheet. It should form and hold this shape very quickly, a bit like scottish tablet.
Can’t wait to get my new oven though.