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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Lever-press citrus juicer — maximum juice, no seeds
Half-sphere cast iron for Thai coconut-rice pancakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Lever-press citrus juicer — maximum juice, no seeds
Half-sphere cast iron for Thai coconut-rice pancakes
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Line a square 8-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside. Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and mixture is smooth. Remove from heat. Stir in lime zest and juice. Stir in the coconut. Spread mixture evenly into the prepared pan. Cover and chill for two hours or until firm. Lift the fudge from the pan using the edges of the foil. Peel off the foil and use a knife to cut the fudge into pieces. (These are pretty rich so go on the small side of pieces. You can always go get another piece). Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months.