V0: described, not machine-verified
Coconut Sweets
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Ingredients
- desiccated coconut1/2 kg
- Sugar2 cups or less
- Water1 cup
- Chopped nutsto taste
- Raisinsto taste
- pistachiosto taste
Allergens (inferred from ingredient names): nuts
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 4, fat 30, carbs 62, fiber 7, sugar 56
Original steps
- Combine the sugar and water in a pot and heat over medium heat for two minutes until boiling and the syrup thickens slightly.
- Place the coconut in another bowl, then add the sugar syrup once it has cooled slightly and mix well.
- Spread the coconut mixture into a medium tray and press it down firmly by hand.
- Top with raisins, chopped nuts, and pistachios, pressing them firmly into the coconut mixture.
- Place in the refrigerator until cold and firm, then cut into squares.
- Alternatively, toast the coconut in a non-stick pan without butter until golden, then prepare as described in the previous steps.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking