Coconut Candy, a delightfully sweet and tasty treat that is sure to please. Make ahead and store in air tight jars for up to 3 weeks in the refrigerator.
With a long weekend coming up, I decided to make a sweet treat today. Back when I was growing up, this Coconut Candy was very popular. It is pretty easy to make and relatively inexpensive as it requires only a few ingredients which most people have (except for the coconut) in their pantries.
Coconut Candy Using Dried Grated Coconut
The recipe calls for freshly grated coconut but since that is not easily available here, I used unsweetened dried grated coconut for this recipe. I am really delighted with the way the candy turned out. The Ro-Ri boys loved it!
The first time I made this candy, I used only condensed milk but not regular milk. The dried coconut was able to clump together with just the condensed milk. This time round, I used a little more coconut for a thicker candy. The dried coconut appeared really dry. I had to add half a cup of full fat milk to rehydrate it so that it could clump together. Because of that the cooking time had to be increased from 10 minutes to 20 minutes.
Similar Products Used in Making This Coconut Candy
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• T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
• Pyrex Simply Store 3-Cup Rectangular Glass Food Storage Dish
• Pyrex Prepware 1-Cup Measuring Cup
• Unsweetened Coconut Shredded, Fine Shred, 8 oz (2 Pack)
A delightfully sweet and tasty treat that is sure to please. Make ahead and store in air tight jars for up to 3 weeks in the refrigerator.
(Makes 24 cubes of coconut candy)
Grease a 7-in x 5-in (18cm x 13cm) pan or rectangular container.
Melt butter in a non-stick pan on low heat. Add coconut, sugar, milk, condensed milk, vanilla extract, and food coloring. Stir constantly until sugar dissolves and coconut clumps together, about 20 minutes.
Transfer mixture to prepared container. Level the surface with a spatula. Press down firmly with wax paper or plastic wrap. Set candy aside to cool.
After about 30 minutes, cut into cubes with a well greased knife. Allow candy to cool and set overnight.
Remove cubes from pan and store in an air-tight jar.
Keep in the refrigerator for up to 3 weeks.
If you prefer to use freshly grated coconut, please check out my Pandan Coconut Candy recipe.
NOTE: This post was updated on August 21st, 2012 with new pictures. Minor changes were made to the recipe. Video was added on April 28th, 2012.
Enjoy…..and have a wonderful day! 😎