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Preparation : 10 min Cooking : 5 min Standing : 8 h

Ingredients

2 cups water 500 mL
1/2 cup lemon juice, freshly squeezed 2 3/4 lemons
1 cup sugar 200 g
1/2 cup unsweetened coconut milk 125 mL

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Low Sodium | Halal | Kosher | Vegan | Vegetarian | Freeze/Chill

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