Coconut Burfi

[Guest guest]

4 cups milk

½ cup heavy cream

1/3 cup turbinado sugar

1/3 cup shredded or flaked coconut (unsweetened)

1 teaspoon vanilla

In large heavy saucepan (preferable nonstick) put milk and cream.

Bring to a boil over medium-high heat, stirring occasionally to

prevent sticking. Stirring often and scraping the bottom of the

saucepan, keep the milk boiling (but reduce the heat if the milk

starts to boil over). The milk will begin to thicken after

approximately ½ hour. When the boiling action slows to a rolling

boil, reduce heat and add the sugar and vanilla. Continue cooking,

stirring constantly until a small amount of the mixture dropped into

very cold water forms a small, soft ball. Stir in coconut and cook

just 3 minutes longer.

Empty burfy onto a flat, buttered tray and mold into a square

½-inch

thick. Cool at room temperature. Cut into desired portions.

 

This burfy can be made up to 2 days in advance of serving, but must

be refrigerated. Remove from refrigerator 1 hour before serving.