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Peter Greweling

Coconut Squares

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Preparation info
  • Yield:

    182 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Water 75

Method

  1. Combine the 75 g of water, invert sugar, and salt in a saucepan. Bring to a boil. Pour the hot sugar water over the coconut and allow to hydrate for 30 minutes.
  2. Combine the glucose syrup, sugar, and 165

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