- Shredded Coconut4 CupsYou can use store bought unsweetened shredded coconut or make it yourself by using a grater to grate a coconut after removing it from its shell. Be sure to use the large part of your grater to grate the coconut. I grated 2 coconuts to get 4 cups of shredded coconut.
- Brown Sugar1/2 CupsQuantity depends on how sweet you want it. These candies were really sweet but if you want is sweeter, use more sugar. You can also use white sugar
- Honey2 Tablespoons
- Water1/4 CupsGenerally for every 1/2 to 1 cup of sugar you use, use 1/4 cup of water.
- Butter1 Tablespoons
- Nonstick Sauce Pan or Pot
Making coconut candy is very easy and takes very little time. Plus it gives off a great aroma when cooking. The only drawback is that it has a lot of sugar, so it may not appeal to those who are diabetic or who would like to cut back on sugar. These candies are usually made with white sugar but I wanted a healthier version so I substituted white sugar with brown sugar and honey. Feel free to stick to the traditional recipe and use white sugar only if you want. If using white sugar, you can increase to 3/4 cup or 1 cup if you want it really sweet. The more sugar you use, the harder your candy.
You can also skip the butter and again stick to the traditional recipe which is just white sugar and water. Choice is yours 🙂 This recipe makes about 10 candies.
Step 1. Add the sugar, honey and butter to a nonstick sauce pan, add water, give it a good stir and bring the mixture to a boil on medium to low heat until the sugar caramelizes. You will know it has caramelized when all the sugar has completely melted/dissolved and you have a bubbling thick, sticky brown, syrupy mixture. See 3rd picture for what it looks like.
***After the first initial stir, don’t stir it again. Just leave it to boil and caramelize. But be sure to watch it carefully because once the sugar caramelizes, and starts to burn quickly after this.
Step 2. After caramelizing the sugar, lower the heat, add in the shredded coconut and stir it in until the whole coconut is coated with the syrupy mixture.
Step 3. Let that simmer on low heat until everything has combined together, the coconut has browned, no extra liquid remains and everything is sticky and dry. Once your candy gets dry and sticky, don’t cook for too long because it will start to burn pretty quickly after this.
Step 4. Immediately use a spoon or scoop 1/4 cup of the coconut candy on to a baking tray or plate. Do this until you have scooped and transferred everything from the pan. Make sure it is well spaced out so everything wont stick together.
Step 5. Once it cools slightly and you can comfortably hold the candies in your palm, mould it into a ball or any shape of choice. The usual shape is a round ball but you can be as creative as you want. The candies will harden once they have cooled off.
***Don’t let the candies completely cool or get cold before you mould them otherwise they will harden and you won’t be able to mould them.
Done. Your coconut candy is ready. Wait until it cools completely and harden before eating. You can make as many as you want and put it in the fridge. It will last for a while and it tastes even better the next day 🙂
PS. If you have some left over candy sticking to your pan after you are done, immediately pour hot water into your pan. It would make it easier to wash the pan.