Coconut Candy – a delicious recipe with brown coconut, water, Sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the coconut meat into 1/4 inch squares. The more uniform the better.
2
Combine the water and sugar into a saucepan and bring to a low boil.
3
Add fresh coconut. Boil for 1 hour at a very low boil. Stir occasionally. The coconut should be transparent.
4
Preheat the oven to 275F. Prepare a large cookie sheet by lining it with parchment paper.
5
Stir in extract if using. Use a slotted spoon to remove the coconut from the syrup and spread onto the prepared cookie sheet. Make sure the coconut is a single layer and has some space between the pieces. Save the syrup in the refrigerator (works great as a substitute for simple syrup or on pancakes).
6
Bake the coconut until lightly golden brown. Stir every 20 minutes. Depending on the moisture of the individual coconut this could take between 30 minutes to 2 hours.
7
Store in an airtight container.
297
kcal
Calories
75
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 meat from fresh brown coconut, 3/4 cup water, 1 1/2 cups Sugar, 2 teaspoons vanilla extract (optional).
Yes, Coconut Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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