Coconut Candy
Learn how to make this super delicious coconut candy with simple ingredients and easy steps. It's quick and delicious, so don't miss it!
Servings: 1 7 inches by 11 inches block of candy
Calories: 2921kcal
Ingredients
- 120 g desiccated coconut dry and unsweetened
- 250 g castor sugar
- 250 g sweetened condensed milk
- 50 g butter
- ½ teaspoon rose essence
- Pink food coloring or any other color of choice
Instructions
- 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.
Nutrition
Calories: 2921kcal | Carbohydrates: 414g | Protein: 28g | Fat: 140g | Saturated Fat: 108g | Cholesterol: 193mg | Sodium: 721mg | Potassium: 1579mg | Fiber: 20g | Sugar: 394g | Vitamin A: 1917IU | Vitamin C: 8mg | Calcium: 753mg | Iron: 4mg