How to make delicious, less sweet coconut milk lemon nougat that is easy to make

How to make Coconut Milk Lime Nougat Candy

• 1

  Roast the nuts

  Preheat the oven to 170 degrees Celsius for 20 minutes.

  Evenly spread 130gr almonds and 90gr cashews on a baking tray, then roast at 170 degrees Celsius for 6 – 7 minutes until the nuts are fragrant and cooked.

  Tip: You can roast the nuts in a pan over low heat for about 10 minutes.

  
• 2

  Dried Coconut

  Spread the shredded young coconut evenly on the baking tray and then place it in the dehydrator at 110 degrees Celsius for 50 – 60 minutes until the coconut is dry but still chewy.

  
• 3

  Melting Marshmallow Candy

  Place a pan on the stove, add 50gr unsalted butter, 50gr coconut cream, and stir well over low heat until combined.

  Next, add 300gr marshmallow candy. Stir the candy over the lowest heat until completely melted.

  Note:

  It is advisable to use an electric stove or an infrared stove for cooking, avoid using a gas stove as it may cause the mixture to burn quickly, resulting in a hard product.

  Reasons why the candy doesn’t melt:

  • If during the process, the marshmallow does not melt completely and the candy turns hard instead of soft, it may be because you cooked the candy at too high a temperature. This will cause the candy to burn before it melts into the butter. Therefore, you should cook on the lowest heat and continuously stir to prevent the candy from burning.
  • If the candy burns, it cannot be fixed, so you need to be careful during the process.

  

  

  

  
• 4

  Mix coconut powder

  Divide 220g of coconut powder into 2 – 3 portions, add each portion to the candy pan and mix well until the powder is almost fully dissolved.

  Note: Only add the next portion of powder when the first portion has completely dissolved.

  At this point, add 2 tablespoons of finely grated lime zest and continue mixing until the candy thickens and becomes chewy.

  Note:

  • Do not add lime zest when the marshmallow is still very hot as it will make the lime bitter.
  • However, do not add lime zest when the candy mixture is too thick, as the zest will be difficult to incorporate.

  

  

  
• 5

  Mix dried fruits and nuts

  Next, add the roasted nuts and dried coconut and mix well until the mixture is slightly dry and can be removed from the pan.

  

  
• 6

  Pour into the mold and wrap the candy

  Prepare a mold lined with parchment paper and quickly spread the candy evenly.

  Next, press some almonds, dried coconut, and cookies firmly, and sprinkle a little grated lemon zest on top of the candy.

  Cover the candy with a layer of parchment paper and use a tray to press lightly to flatten the candy.

  Finally, place the candy in the refrigerator for 5 – 6 hours to harden.

  After 6 hours, use a knife to cut the candy into bite-sized pieces and wrap them in parchment paper.

  

  

  

  
• 7

  Product

  This version of Nougat is not too strong in dairy flavor, has a chewy texture, and a moderate sweetness. Especially, with the combination of young coconut, roasted nuts, and grated lemon zest, it makes the candy even more delicious and appealing.