golden coconut candy
August 6th, 2008
You might not think it is possible to lose weight while on a eating plan which includes golden coconut candy but it is achievable. The key is to not eat golden coconut candy or other high calorie desserts every day but in moderation.
This is what I do, I allow myself moderately high calorie food once per week. I eat a calorie controlled diet for most of the week, say 1400 to 2000 calories per day, and then on the last day, I eat anything - within moderation of course.
I have been sticking to this diet for the last 4 weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise plan or taken any pills or diet food. I have simply been aware of what I eat most days of the week and then eat whatever I feel like one day a week.
I also feel it makes things easier if you have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to show you how to monitor your progress and achieve your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make golden coconut candy which is one of my favourite|most admired|most adored|best loved southwestern recipes.
Golden Coconut Candy
This is a Mexican convent recipe.
2 1/2 cups coconut, shredded
1 1/4 cups granulated sugar
1/2 cup water
1 stick cinnamon
2 tablespoons butter
3 egg yolks
2 cup milk
Preheat oven to 375 degrees F.
Place coconut on a cookie sheet lined with aluminum foil. Toast for 15 minutes, turning occasionally to brown on all sides. Cool and set aside. Grease an 8-inch square pan, line with parchment paper, then grease the paper.
In a large pot, combine sugar, water, cinnamon and butter. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from sides of the pan. Uncover, stir in shredded coconut and, when it appears transparent, add the egg yolks beaten with the milk. Beat, stirring constantly, until the bottom of the pan is visible. Transfer into the prepared cake pan.
Preheat oven to 375 degrees F.
Bake candy for 45 minutes, or until golden brown. Remove from the oven and let cool for 1 day. Cut into squares and wrap with plastic wrap. Place candy in an airtight container with parchment paper lining the bottom. Seal the container tightly and put in a dry place. The candy will keep for several weeks before you use it.
Makes 24 1-inch squares.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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