Christmas came this year with many great gifts from friends and family. And one of the most simple yet best, was a gift in which I received from my fiancee’s Brother and Sister-in-law. Two words, Coconut Sugar.
After dipping my finger into the baggie full of off white powder, I instantly felt like the character George Jung from the movie “Blow”. I gently touched my finger tip to my tongue and instantly basked in the flavor of sweet coconut melting into my mouth.
When combined with Chocolate Thai Kief, the flavors of chocolate and coconut swirl about your mouth in a beautiful dance. Enjoy anywhere that requires a little sprinkling of this delicious fairy dust.
Mise en place:
4 ounces raw coconut sugar
4-8 grams Chocolate Thai kief
Directions:
- For the raw version, simply pulse the coconut sugar and kief in a blender. Do not over process or you will end up with powdered sugar.
- For the infused method, activate your kief, crumble it onto a clean baking tray. Preheat the oven to 220 degrees. Once the oven is hot, add the pan to the oven and bake for 25 minutes. Pull from the oven when the time is up and let cool.
- When it is done, let the tray cool completely and using the back of the spoon, work the kief into the sugar by pressing and pulling the spoon across the sugar. Keep doing this until the kief becomes distributed throughout the sugar. You can also use the edge of the spoon to cut the kief into the sugar in addition to the back of the spoon.
- Want a simple method? Then add this mixture to a food processor and pulse until the kief is evenly distributed. It is now ready to be stored in an airtight glass container and to be used in any culinary application. Be sure to store your Chocolate Thai Coconut Sugar in a cool dark place. Enjoy!