STEP 1.Peel off the brown portion of the coconut, wash, grate and put aside.
STEP 2.Combine grated coconut, refined sugar and water during a pot and place to boil.
STEP 3.Scale back to medium flame, combine within the almond essence and therefore the salt. Stir perpetually till mixture thickens.
STEP 4.Remove a 1/3 of the mixture and add an attiny low quantity of red coloring to provide a fragile pink colour.
STEP 5.Scrape remaining coconut mixture into a lubricated casserole dish and unfold equally.
STEP 6.Spread the pink colored coconut equally over the white mixture.
STEP 7.Set aside for 25-30 minutes or till sufficiently cooled.
STEP 8.Cut into squares and serve.
Nutrition value
3855
calories per serving
281 g Fat34 g Protein304 g Carbs55 g FiberOther
Current Totals
281 g Fat
34 g Protein
304 g Carbs
55 g Fiber
MacroNutrients
Carbs
304 g
Protein
34 g
Fiber
55 g
Fats
Fat
281 g
Vitamins & Minerals
Calcium
113 mg
Iron
16 mg
Vitamin A
12 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
267 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
20 mg
Copper
3 mcg
Magnesium
211 mg
Manganese
3 mg
Phosphorus
603 mg
Selenium
36 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment