Coconut Pralines
Ingredients
- 1 cup white corn syrup
- 2 cups powdered sugar
- 1/2 cup evaporated milk
- 2 cups shredded coconut
- 1/2 cup roasted pecans (optional)
Step-by-Step Instructions
- In a heavy medium aluminum saucepan or a non-stick saucepan (my favorite), combine the corn syrup, powdered sugar and evaporated milk and bring to a boil until the soft ball stage (234°F on a candy thermometer, or until a soft ball forms when a small amount is dropped in a cup of cold water).
- Remove from heat and beat until it begins to cream, then add the coconut (and roasted pecans if using) and drop by good-sized teaspoonfuls onto buttered waxed paper or parchment paper. Store in an airtight container.
Common Problems and Solutions
Q: Why didn't my pralines set up properly?
A: This usually means you didn't cook the mixture to the proper soft ball stage (234°F). Use a candy thermometer for accuracy, or test by dropping a small amount in cold water—it should form a soft ball that flattens when removed.
Q: My pralines are too grainy, what went wrong?
A: Graininess occurs from sugar crystallization. Make sure to stir constantly while beating after removing from heat, and work quickly once the mixture begins to cream. Don't scrape the sides of the pan when pouring.
Q: How do I know when to stop beating the mixture?
A: Beat until the mixture starts to lose its gloss and thickens slightly—it should still be pourable but starting to cream. If you beat too long, it will harden in the pan; too short and the pralines won't set.
Tips and Techniques
Work quickly once you start beating the mixture, as pralines can set up fast. Have your buttered waxed paper or parchment ready before you begin cooking, and consider having a helper to drop the pralines while you beat.
Ingredient Substitutions
- evaporated milk: heavy cream or half-and-half
- white corn syrup: light corn syrup
- shredded coconut: sweetened or unsweetened shredded coconut
Equipment Needed
- Heavy-bottomed saucepan or non-stick saucepan
- Candy thermometer
- Wooden spoon or heat-resistant spatula
- Waxed paper or parchment paper
- Butter for greasing paper
Historical Context
Pralines arrived in Louisiana with French settlers, who adapted the French recipe (almonds and caramelized sugar) using local pecans and cream. This coconut version became popular in South Louisiana where both coconut and praline-making are beloved traditions.
