Recipe of Rosemary's Nyc East

Qumbe (East African Coconut Candy)

Laryngologist & otolaryngologist located in new york, ny.

Recipe Summary Qumbe (East African Coconut Candy)

Recently I was planning an African-themed party, and I came across a recipe for a Somali snack by this name. The first version I tried was a little too sweet for me, and the consistency was all wrong for rolling into balls. I made some adjustments in the proportions, and this is the result. Yum!

Ingredients | Rosemary's Nyc East

2 cups unsweetened grated coconut (Optional)

½ cup coconut milk

1 ⅓ cups white sugar

1 cup almond flour

¼ cup unsweetened grated coconut, or as needed (Optional)

Directions

Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.

Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.

Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

This tasty snack is gluten-free, but the almond meal could be switched out for flour (wheat, soy, whatever) if you can't eat nuts.

Coconut cream can be used in place of the coconut milk, if desired.

The mixture will be gooey, but it will probably still be easier to roll than you might expect. If it isn't, add more almond flour a little at a time till of rollable consistency.

Info | Rosemary's Nyc East

prep: 15 mins cook: 5 mins additional: 25 mins total: 45 mins Servings: 12 Yield: 36 balls

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