Papua New Guinean-inspired Nutty Coconut Turrón

Ingredients

In this Papua New Guinean adaptation of Turrón de Jijona, we incorporate local ingredients and flavors to create a unique twist. Instead of using traditional Spanish almonds, we use a combination of Papua New Guinean nuts such as macadamia, cashews, and walnuts. The addition of coconut adds a tropical touch, enhancing the overall flavor profile. The result is a dessert that pays homage to the original while embracing the vibrant tastes of Papua New Guinea. We alse have the original recipe for Turrón de Jijona, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (120g) macadamia nuts, roughly chopped 1 cup (120g) macadamia nuts, roughly chopped
• 1 cup (120g) cashews, roughly chopped 1 cup (120g) cashews, roughly chopped
• 1 cup (120g) walnuts, roughly chopped 1 cup (120g) walnuts, roughly chopped
• 1 cup (80g) desiccated coconut 1 cup (80g) desiccated coconut
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 38g (Sugars: 32g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the coconut milk, granulated sugar, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a caramel-like consistency.
2. 2.
   Remove the saucepan from heat and stir in the chopped macadamia nuts, cashews, walnuts, desiccated coconut, vanilla extract, and a pinch of salt. Mix well until all the ingredients are evenly coated.
3. 3.
   Line a rectangular baking dish with parchment paper and pour the mixture into the dish. Smooth the top with a spatula.
4. 4.
   Allow the turrón to cool at room temperature for about 1 hour, then transfer it to the refrigerator and let it chill for at least 4 hours or overnight.
5. 5.
   Once fully chilled and set, remove the turrón from the baking dish and cut it into small rectangular bars or bite-sized squares.
6. 6.
   Serve the Papua New Guinean-inspired Nutty Coconut Turrón on a platter and enjoy!

Treat your ingredients with care...

• Macadamia nuts — Gently toast the macadamia nuts in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their flavor and add a delightful crunch to the turrón.
• Cashews — If you prefer a smoother texture, you can lightly pulse the cashews in a food processor before adding them to the mixture. This will create a more consistent nutty filling.
• Walnuts — To bring out the natural oils and flavors of walnuts, roast them in the oven at 180°C (350°F) for about 8-10 minutes before chopping and adding them to the turrón.

Tips & Tricks

• For an extra tropical twist, you can sprinkle some toasted coconut flakes on top of the turrón before serving.
• If you prefer a sweeter turrón, you can increase the amount of granulated sugar in the recipe.
• Experiment with different combinations of nuts to suit your taste preferences.
• To make the turrón more festive, you can drizzle melted dark chocolate over the top before chilling.

Serving advice

Serve the Papua New Guinean-inspired Nutty Coconut Turrón as a delightful dessert after a Papua New Guinean-inspired meal. It pairs well with a cup of freshly brewed Papua New Guinean coffee or a refreshing tropical fruit salad.

Presentation advice

Arrange the turrón bars or squares on a platter, garnished with a sprinkle of desiccated coconut and a few whole nuts. This will add visual appeal and highlight the tropical flavors of the dessert.