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Categories:Viewed: 32 - Published at: 5 months ago
Ingredients
- Filling:
- 1 cup sugar
- 1/4 cup water
- 1 cup whipping cream
- 1 cup sweetened flaked coconut (about 2 1/2 ounces), toasted
- 1 cup thinly sliced almonds (about 4 ounces), toasted
Method
- FOR FILLING:
- Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium-low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
