2 lbs. icing sugar (sifted)
1 1/2 tblsp. gelatine
4 tblsp. water
1/4 cup glucose syrup
1 tsp. glycerin
1 tsp. coconut essence/flavoring, if you have
1/2 cup coconut cream
2 tblsp. coconut creole liqueuer (optional)
Sprinkle the gelatin into the water which is placed in a heat-resistant bowl. Bloom your gelatine in the water for 5 minutes. Melt this over a double-boiler, but make sure it's not so hot that it's boiling. Add the glucose syrup. Stir gently to blend. Add the glycerin. Remove from heat.
Make a well in the sifted icing sugar. Pour the above liquid in, together with the coconut essence, cream and liqueuer. Knead till well-blended. Scrape this into cling-film, and keep in an air-tight container overnight to allow the flavors to develop and to make the fondant more manageable.
Re-knead when you take it out to work. If this is too soft, just add some more sifted icing sugar until it isn't sticky.
Submitted By: Choo Teck Poh
Date: December 4, 2003