Growing up, we craved coconut candy we were always excited to eat them, we become loyal and obedient once the candy is promised. Now we want to make candies ourselves, we want to make it to our taste and explore it the way we want. If you want to make coconut candy and you do not know how this article is for you. You just have to follow the instruction.
Ingredients for making coconut candy
- 120 g desiccated coconut dry and unsweetened
- 250 g castor sugar
- 250 g sweetened condensed milk
- 50 g butter
- ½ tsp rose essence
- Pink food coloring or any other color of choice
How to cook coconut candy
- The process starts with melting butter and sugar in a pot over low heat and heating up the condensed milk. I put all the 3 ingredients together instead of the butter and sugar first, and then the milk. Either way is fine.
- The sugar, milk, and butter needs to be cooked until the sugar is almost melted. Do that over a very low heat so that you don’t burn the mixture. And continue stirring the mixture as you wait for the sugar to dissolve.
- It is also useful to remember to use a pot that is of a size that can fit all the ingredients, especially the desiccated coconut. Too small a pot will make it hard for you to mix all the ingredients in. A larger pot should not be an issue.
Notes before making your coconut candy
- The coconut candy should be sticky when cold. It should not be dry.
- You can store it in the freezer for up to a month.
- This is supposed to be a very sweet snack that is why all that sugar is used in the preparation but feel free to reduce the quantity of sugar.
- The caramel from the sugar can be tough to wash off the pot when it has cooled down. The best way to wash this off very hot water as soon as you are done with making the snack.
How to make coconut candy
- Grease a 7 inches by 11 inches rectangle tin with butter or cooking spray. Line it with parchment or wax paper and grease again with butter or cooking spray. Set aside.
- Measure butter, sugar and condensed milk into a pot. Heat the 3 until sugar is almost melted, stirring continuously.
- Add in rose essence and food color. Mix to combine. Add in the desiccated coconut, a little at a time and mix until it is all well incorporated into the sugar mixture. Continue cooking over very low heat until the mixture is well thickened.
- Transfer the candy mixture into the prepared tin and press it down with the back of a spoon (apply some butter to the spoon to avoid the candy from sticking to it) until the candy is well spread in the tin.
- Level the surface further by placing parchment paper on the candy surface and pressing it down with a spatula or spoon.
- When the candy is all leveled up, carefully lift the candy out of the tin onto a flat workspace.
- Using a sharp knife that has been brushed with butter, cut the candy into desired sizes.
- Let the cut candies cool completely at room temperature before storing them in an airtight container.
- The candies can last for 2 weeks at room temperature and longer if stored in the refrigerator.
How to store coconut candy
- This candy lasts quite well. I have had it stored at room temperature in an airtight container for 2 weeks at its longest. The candy was still as good as on the day it was made.
- It is important to make sure that no traces of water or anything damp touches the candy when handling it as that can reduce its shelf life.
