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Ingredients Edit

Directions Edit

  1. In a medium-sized heavy iron skillet, melt the sugar, stirring constantly.
  2. Before the sugar starts to caramelize, add the coconut cream, cinnamon and salt.
  3. Beat for about 30 seconds.
  4. Pour into a 12 x 9-inch pan, which has been lined with waxed paper.
  5. Cut into 1½-inch squares or diamonds while still hot.
  6. Cool until the kashatas are set.
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