Cooking was my mum’s way of showing us how she loved us, her dishes are love and nostalgia for me.
Every six months or so my aunts would gather in our London kitchen from around the country. There would be music, dancing, laughing, and the old stories – us kids were banned because they used too many cuss words. During this time they’d be stirring and stirring, and we could smell the sweet, sticky delight of the coconut ginger drops. I’ve added rum to the recipe; don’t tell my mum and aunts!
— Jax Hamilton
Coconut and Ginger Drops
- 1/2 cup crystallized ginger, finely chopped (this is easiest in a blender or small food processor)
- 1/4 cup freshly grated ginger
- 1 cup brown sugar
- 2 1/4 cups shredded coconut, divided
- 1 1/2 cups water
- 15g butter
- 2 tbsp white rum (optional)
- 100g dark chocolate
Line a baking tray with greaseproof paper.
Mix both gingers, sugar, 2 cups of the coconut, and water together in a medium-sized non-stick saucepan. Bring to a rapid boil then reduce the heat to low and simmer, stirring occasionally, for about 40 minutes until the mixture dries out, begins to stick together, and starts to come away from the sides of the pan.
Whilst still on the heat stir in butter, then the remaining quarter-cup of coconut and the rum, if using.
Remove pan from the heat and spoon mixture into 12 equal heaps on the prepared tray. Let cool for a few minutes, then gently squeeze and press to make each drop more compact.
Refrigerate for 1 hour or up to 24 hours to set.
Melt chocolate in 30 second bursts in a microwave or in a heatproof pan over a little simmering water. Dip in the bottoms of the drops to give them a generous chocolate bottom, return to the lined tray chocolate side down, and refrigerate until set.
Drops will keep in the refrigerator in an airtight container for up to one week.