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This was a happy mistake. I was on my first batch trying to make Coconut Pecan Frosting but it didn't work out. I cooked the mixtures too long and every drop of the butter separated out, so I had to try again. This is batch number two. It is sweet, maybe too sweet for your GAPS palate. But it would make non-GAPSters pretty happy. If I weren't short on ingredients I might try a third batch with half as much honey.
Coconut Almond Candy Clusters
- 1/4 cup coconut cream (this is the product that rises to the top of full fat canned coconut milk)
- 1/4 c. honey
- 2 egg yolks, beaten
- 1/2 t. vanilla
- 1 cup almonds, chopped
- 1/2 cup flaked coconut
Butter a cookie pan so that you can create the clusters. Add coconut cream and honey to a shallow pan. Warm over medium heat until the two are melted. Whisk together and add the egg yolks and vanilla. Bring to a boil and lower heat just a little bit so that the mixture is boiling, just not a rolling boil. Whisk constantly for ten minutes. The mixture will thicken and turn slightly darker and begin to smell like caramel. When ten minutes is up, remove from heat and add in the almonds and coconut. Stir together until completely mixed.
Allow to cool slightly so that you can work with the mixture with your bare hands. Form clusters and drop onto cookie pan. Refrigerate or freeze so that the clusters stay together. Bring to room temperature before serving.
This recipe made 13 tablespoon-sized clusters.