If you are trying to increase your daily consumption of selenium using whole foods, one to three Brazil nuts will cover your daily needs. Brazil Coconut Candy reminds me of marzipan.

Part of the reason I am doing so many recipes with creamed coconut is to try the different brands and see which ones I like the best. I find the Let’s Do… Organic creamed coconut to have the most gritty texture of the coconut creams I have tried. This product would be most suitable for coconut candies using nuts and dried fruit where a smooth silky texture is not required.

200g Let’s Do… Organic creamed coconut
2-3T local raw honey
1/2c organic Brazil nuts, chopped
pinch sea salt
Prepare a tray with a layer of wax paper. Heat water in a sauce pan big enough to accommodate a 2c Pyrex measuring cup. Put the creamed coconut into a 2c Pyrex measuring cup and gently warm until melted. Add the Brazil nuts. Remove from heat and add the honey and sea salt. Mix very well. Pour the mixture onto the wax paper and spread until fairly thin. You may find the nuts release a bit of their oils while you are spreading the mixture. Cool in the fridge until solid and then break into pieces. Brazil Coconut Candy reminds me of marzipan.

Melt the creamed coconut and add the chopped Brazil nuts before removing from heat. Add the honey and salt and mix well before pouring onto wax paper.

Remember, it’s that time of year again. If you want to place your yearly order with Rancho Vignola for nuts, seeds and dried fruit, now is the time. They have a line of certified organic products too. Orders must be placed between September 10 to 27, 2012.