Coconut Candy Recipe (How to Make)

❤️Why you will love this recipe

• This is a simple recipe for homemade candy and requires only  6 simple ingredients.
• This is a no bake dessert and very easy to make.
• This coconut candy recipe uses fresh coconut with loads of fresh coconut flavor. It is firm and crusty on the outside, but soft on the inside.
• The candy can be cut into bars or squares and tinted in any color you like. It can also be wrapped in pretty candy wrappers for gifting. You can make your own candy for any special occasion like parties or Valentine's Day.
• It makes a delicious treat and perfect for coconut lovers and those with sweet tooth.

📋Ingredients

• Grated coconut - this is the key ingredient in this coconut treat. Use fresh, unsweetened coconut. Dry desiccated coconut will not work for this recipe.
• Condensed milk - sweetens the candy and gives it a creamy taste.
• White sugar - sweetens the candy. Use coarse sugar.
• Butter - I use salted butter, but unsalted butter will also work fine.
• Vanilla extract - adds a lovely aroma and flavor to the candy.
• Food color (Americolor Electric pink)

🧾Substitution and Variations

• If you do not have grated coconut, you can also use fresh or frozen shredded coconut (coconut shreds) or coconut flakes, but process it to break the shreds and flakes into smaller bits. Also, make sure the coconut is not sweetened or else your candy will be too sweet and make sure the flakes and shreds are not dry coconut.
• White coarse sugar can be substituted with granulated sugar and even powdered sugar. But it really is not necessary to use fine sugar as the sugar will be cooked to dissolve it.
• Pink food coloring can be replaced with any other color of your choice. You can also leave the candy untinted.

👩‍🍳How to Make

Cooking the candy

1. Prepare the tray for the candy. Line it with parchment paper (wax paper) and apply some butter to it.
2. Measure the condensed milk into a large pot or pan.
3. Add sugar and turn on flame to low to medium heat .
4. Keep mixing until the sugar starts to melt.
5. Add in the butter and stir until the butter is melted.
6. Also, add the vanilla and food coloring at this stage.

1. Stir until the color is well distributed. Turn off the heat if the condensed milk is turning too thick.
2. Next, add the grated coconut. Mix thoroughly. Continue to cook the coconut mixture over low heat until it becomes dry. To know if the candy is ready, you will see the sugar traces at the side of the pot turning white.
3. Turn off the heat. Transfer the candy into a greased and lined tray.
4. Press the coconut candy with the back of a spoon (butter the spoon to avoid sticking) until it is packed and forms an even layer. You can also place a parchment paper on the candy and press it down with your palm. Whichever way, do it when the candy is still hot. Once the top is all flat and even, leave the candy tray to cool down completely.

Cutting the candy

1. Le the candy cool to room temperature before cutting it. Use a sharp, buttered knife (apply some butter to the knife) to cut the candy into squares or bars.
2. You can cut the candy directly in the tray or carefully lift it out onto a cutting board to cut.
3. If you see any stray strands of coconut as you cut the candy, use 2 knives to tidy them by pressing them to the sides of the cut candy.
4. Store the coconut candy in an airtight container. This candy can last at least one week, provided it does not come into contact with any moisture.

🍽️Serving & storage

• This recipe makes one block of candy measuring 12 cm by 18 cm, with a thickness of about 1.5 cm.
• The candy can be stored in any container at room temperature. It is probably best to use a flat and wide container rather than a tall and narrow cookie jar to avoid the candy from breaking from being stacked on one another. If you stack them, it is a good idea to have a piece of wax paper or parchment paper in between.
• This coconut candy lasts for a good one week. However, it is very sensitive to moisture, hence make sure the candy container is free from moisture. If you wish to keep longer, refrigerate the candy.

💡Expert Tips

• When heating up the condensed milk and sugar, keep stirring the solution all the time. The condensed milk tends to burn very quickly especially as it starts to boil and thicken, hence, always keep stirring to avoid the bottom from burning. Avoid using high heat.
• If you cut the candy while it is still warm, it will tend to stick to the knife.
• The best way to cut this candy is to wait until it has completely cooled down. This can take at least about an hour.
• Also, buttering your knife will help ensure a smooth cutting process. Buttering the knife simply means applying some butter to the knife, similar to greasing a cake tin for baking cakes.
• Once the candy is set, use a sharp knife to cut it into squares or bars. If you see any loose coconut strands after cutting, press them to the sides of the candy with the knife to tidy them up.

💭FAQs