Coconut Halva

Ghanaian Coconut Halva Recipe with Almonds

Region / culture: Ghana | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Coconut Halva is a delicious and traditional dessert that is popular in many Middle Eastern and South Asian countries. This sweet treat is made with simple ingredients like butter, sugar, flour, semolina, coconut, and almond milk, creating a rich and flavorful dessert that is perfect for any occasion.

History

Halva has been enjoyed for centuries in various cultures around the world. The word "halva" comes from the Arabic word for "sweet," and this dessert has been a staple in Middle Eastern and South Asian cuisine for generations. Coconut Halva is a variation of the classic halva recipe, adding a tropical twist with the addition of grated coconut.

Ingredients

0.5 cup unsalted butter
0.75 cup sugar or turbinado sugar
0.5 cup unbleached flour
1.25 cup semolina
1.5 cup grated coconut
0.75 cup milk or almond milk
1 tsp baking powder
1 tsp almond extract
handful of whole almonds, for decoration

How to prepare

1. To prepare the simple syrup, place the sugar, water, and lemon juice into a pan. Stir to mix and bring to a boil. Simmer for about 6–8 minutes until the syrup has slightly thickened. If desired, stir in rosewater. Allow the syrup to cool, then chill.
2. Preheat the oven to 350°F (177°C). In a saucepan, melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder, and almond extract. Mix thoroughly, making sure not to let it burn.
3. Pour the mixture into a buttered 8" square baking pan. Flatten the top and bake in the oven for 30–35 minutes or until the top turns golden.
4. Remove the halva from the oven and cut it diagonally to create diamond-shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate each diamond-shaped piece with a whole almond. Serve hot or at room temperature.

Variations

Add chopped pistachios or cashews for extra crunch.
Substitute almond milk with coconut milk for a more intense coconut flavor.

Cooking Tips & Tricks

Make sure to stir the mixture constantly while cooking to prevent burning.

- Be sure to pour the simple syrup over the halva while it is still warm to allow it to soak in and add extra sweetness.

- Decorate each piece of halva with a whole almond for a beautiful presentation.

Serving Suggestions

Coconut Halva can be served as a dessert on its own or paired with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to constantly stir the mixture while cooking to prevent burning.

- Allow the halva to cool slightly before cutting and serving.

Ingredient Substitutions

You can use ghee instead of butter for a richer flavor.

- Substitute almond extract with vanilla extract for a different flavor profile.

Make Ahead Tips

Coconut Halva can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Coconut Halva on a decorative platter garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Coconut Halva pairs well with a cup of hot chai tea or a scoop of creamy vanilla ice cream.

Storage and Reheating Instructions

Store any leftover Coconut Halva in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Coconut Halva contains approximately 250 calories.

Carbohydrates

Each serving of Coconut Halva contains approximately 30 grams of carbohydrates.

Fats

Each serving of Coconut Halva contains approximately 15 grams of fats.

Proteins

Each serving of Coconut Halva contains approximately 5 grams of proteins.

Vitamins and minerals

Coconut Halva is a good source of iron, calcium, and vitamin E.

Alergens

Coconut Halva contains dairy (butter) and nuts (almonds).

Summary

Coconut Halva is a sweet and indulgent dessert that is high in carbohydrates and fats, making it a delicious treat to enjoy in moderation.

Summary

Coconut Halva is a delicious and indulgent dessert that is perfect for any occasion. With its rich and sweet flavor, this dessert is sure to be a hit with family and friends. Enjoy this traditional treat and savor the tropical flavors of coconut in every bite.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day and I was visiting my dear friend Maria in her quaint little village in Greece. We were sitting in her charming kitchen, sipping on homemade lemonade and sharing stories of our childhood. As we reminisced, Maria suddenly got up and rummaged through her old recipe box.

"Ah, I think I have just the thing for you," she exclaimed with a twinkle in her eye. She pulled out a faded piece of paper and handed it to me. "This is my family's recipe for Coconut Halva. It's a traditional Greek dessert that has been passed down for generations. I think you'll love it."

I was intrigued. I had never heard of Coconut Halva before, but I trusted Maria's judgement when it came to cooking. She had a way of infusing love and tradition into everything she made. As I read through the recipe, I could almost taste the sweet, nutty flavors on my tongue.

The next day, Maria and I set out to gather the ingredients for the Coconut Halva. We visited the local market, picking out the ripest coconuts, the freshest honey, and the finest almonds. As we walked through the bustling streets, Maria shared with me the story behind the recipe.

"Our family has been making Coconut Halva for as long as I can remember. It's a dessert that we serve during special occasions and holidays. The sweetness of the coconut mixed with the crunch of the almonds is a flavor combination that is truly unforgettable," Maria explained with a smile.

Back in Maria's kitchen, we got to work on making the Coconut Halva. We grated the coconut, roasted the almonds, and simmered the honey until it reached a thick, syrupy consistency. The fragrant aroma that filled the air was intoxicating. I felt like I was being transported back in time to my own grandmother's kitchen, where the scent of baking bread and simmering stews always lingered.

As we poured the mixture into a pan and let it cool, Maria and I shared stories of our childhood and the recipes that had been passed down to us. I realized then that cooking was more than just a way to nourish our bodies – it was a way to nourish our souls, to connect with our past and our loved ones.

When the Coconut Halva was finally ready, we cut it into squares and served it on delicate porcelain plates. The first bite was pure bliss. The sweetness of the honey, the crunch of the almonds, and the subtle coconut flavor all melded together in perfect harmony. I closed my eyes and savored the taste, feeling grateful for the friendship and the recipe that had brought me so much joy.

Since that day in Maria's kitchen, Coconut Halva has become a staple in my own recipe collection. I make it for family gatherings, for holidays, and whenever I want to feel a connection to my Greek roots. Each time I prepare it, I think of Maria and the special bond we share over a love of cooking and tradition.

As I sit here now, writing this story and reminiscing about that warm summer day in Greece, I am filled with gratitude for the recipe that brought me closer to my friend and to my heritage. Cooking has a way of bringing people together, of creating memories that last a lifetime. And for that, I am truly thankful.