First the marzipan is prepared. In a bowl, mix the water and sugar, shaking well so that the sugar dissolves. We put it on the fire for a couple of minutes and boil it.
When it boils, we leave it on the fire for about three minutes so that the syrup takes its sweet spot. Remove from the heat and pour the almond flour inside. We stir well and let cool. On a table sprinkle icing sugar and knead until smooth. You can add more icing sugar if the dough is sticky. We are forming a ball and let it rest for an hour or two.
Meanwhile we prepare the cream. Place the GOYA coconut cream and GOYA coconut milk in a microwave-safe bowl. Heat the mixture in batches of 30 seconds, stirring generously between batches, until the mixture is formed. We let it cool down to room temperature and build up.
After the resting time, divide the dough in two from the previous dough and stretch one half to a thickness of about 3 millimeters. We can help ourselves with some thin sticks or a rolling pin. Then it is cut into squares of 5cm x 5cm and we roll them, close only one end or seal with a little water pressing a little. We place the rolls on a plate, in a vertical position, and leave them in the air for several hours to dry.
Once the sticks are dry we help ourselves with a pastry bag where we will place the cream made before with the cream and coconut milk and introduce the mixture into each bone. Once filled, we prepare a glaze by adding the water and lemon juice to the icing sugar and two tablespoons of Goya Coconut Cream. We bathe each canutillo and drain it, drying them on a rack. If you wish, you can decorate on the plate sprinkling grated coconut on top. I would be ready to serve it in this season of all saints. Enjoy it!