I have a Latin American recipe that calls for grated coconut in heavy syrup. Apparently, you can commonly buy it in cans in Latin America, but not here in the USA. Can I substitute some mixture of dry coconut and syrup? What kind of syrup, in what ratio?
I have some sweetened dry coconut and light corn syrup on hand; if there's a way to make it work with those, that would be great, but if not that's OK too 🙂
Best Answer
Typically when things are "canned in syrup" it's cane sugar and water.
I'd guess soak dried coconut in water (or coconut water) to rehydrate it; drain & save excess water, add twice as much sugar (volume or weight as you like, close enough to the same) as water, heat to dissolve, add coconut back to it, stir - should be close-ish.