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Dushi Bikina (coconut and syrup treat, Curaçao): recipe illustration
Desserts

Dushi Bikina (coconut and syrup treat, Curaçao)

A small treat from Curaçao made of grated coconut cooked in a cane syrup flavoured with ginger and cinnamon. Soft and sticky, it is nibbled as a dessert or an afternoon snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Put the cane syrup, sugar, water, cinnamon stick, ginger and salt into a saucepan.
  2. Heat gently, stirring, until the sugar has completely dissolved.
  3. Add the grated coconut and the raisins if using, then mix well.
  4. Cook over low heat for 15 to 20 minutes, stirring often, until the mixture is sticky and the liquid is almost fully absorbed.
  5. Remove the cinnamon stick and stir in the lime zest.
  6. Let it cool slightly, then shape small balls or diamonds with damp hands.
  7. Leave to cool completely on a sheet of baking paper before serving.

Variations and tips

Toasted version. Toast the coconut for 5 minutes in the oven at 160 °C before cooking for a more toasted flavour.

Using what's available. Without cane syrup, black treacle or maple syrup gives a similar result.

More ideas

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Original Ecomely recipe.