Goan Catholic Style Coconut Lokum

Recipe

Goan Catholic Style Coconut Lokum

Coconut Delight: A Goan Twist on Turkish Lokum

4.7 out of 5

Indulge in the flavors of Goan Catholic cuisine with this unique twist on the traditional Turkish Lokum. This recipe combines the rich sweetness of coconut with the soft and chewy texture of Lokum, creating a delightful treat that will transport you to the sunny beaches of Goa.

Jan Dec
Dessert› Lokum
Asian cuisine› Arab cuisine› Turkish cuisine
Asian cuisine› Indian cuisine› West Indian cuisine› Goan cuisine› Goan Catholic cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

2 hours 50 minutes

Yields

12 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan-friendly sugar), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Keto, Paleo, Low-carb, High-protein, Sugar-free

Ingredients

In this adaptation, we replace the traditional flavors of Turkish Lokum with the tropical essence of coconut, which is a staple ingredient in Goan Catholic cuisine. The addition of coconut gives the Lokum a distinct Goan Catholic touch, adding a creamy and nutty undertone to the dessert. We alse have the original recipe for Lokum, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 3g, 2g
  • Carbohydrates (total, sugars): 38g, 30g
  • Protein: 1g
  • Fiber: 1g
  • Salt: 0g

Preparation

  1. 1.
    In a large saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly, until the sugar has dissolved.
  2. 2.
    Add the desiccated coconut, cornstarch, coconut milk, rose water, and lemon juice to the saucepan. Stir well to combine.
  3. 3.
    Continue cooking the mixture over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This should take about 15-20 minutes.
  4. 4.
    Remove the saucepan from heat and let the mixture cool for a few minutes.
  5. 5.
    Line a square baking dish with parchment paper and pour the mixture into the dish, spreading it evenly.
  6. 6.
    Let the mixture cool completely at room temperature, then refrigerate for at least 2 hours or until firm.
  7. 7.
    Once the Lokum has set, remove it from the baking dish and cut it into small squares or rectangles.
  8. 8.
    Dust the Lokum with powdered sugar to prevent sticking.
  9. 9.
    Serve and enjoy!

Treat your ingredients with care...

  • Desiccated coconut — Make sure to use unsweetened desiccated coconut for an authentic Goan Catholic flavor.
  • Rose water — Use a high-quality rose water to ensure a fragrant and floral taste in the Lokum.

Tips & Tricks

  • To add a Goan twist, you can sprinkle some finely chopped cashews or almonds on top of the Lokum before it sets.
  • For a more vibrant flavor, you can add a few drops of coconut extract to the mixture.
  • Store the Coconut Lokum in an airtight container in a cool place to maintain its freshness.

Serving advice

Serve the Goan Catholic Style Coconut Lokum as a sweet treat after a Goan Catholic meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Coconut Lokum on a platter and dust it generously with powdered sugar for an elegant and inviting presentation. You can also garnish it with a sprinkle of desiccated coconut for an extra touch of Goan flair.

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