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Coconut Candy

Mexican.Chef's picture
  Coconut/2 cups shredded coconut 1 , frozen
  Coconut/2 cups shredded coconut and 2 cups canned or frozen coconut milk 1
  Water 2 Cup (32 tbs) (To Make Coconut Milk From Coconut)
  Sugar 4 Cup (64 tbs)

Make holes in the eyes of coconut; drain and reserve liquid.
Crack coconut; remove brown husk and finely shred meat to make 2 cups.
Set shredded coconut aside.
Add enough water to coconut liquid to make 2 cups (or use purchased coconut milk).
Place coconut liquid mixture and sugar in a pan, and cook over high heat, stirring until mixture is clear.
Wipe syrup spatter from pan sides with a brush dipped in water.
Continue to cook, without stirring, on high heat until temperature is 240° on a deep-fat frying thermometer; wipe pan sides once or twice with wet brush.
Immediately remove pan from heat, wipe pan sides again, and quickly place the thermometer where syrup is to be poured.
Pour syrup onto marble slap or into a ceramic tray or platter that is at least 10 by 12 inches, making sure to cover tip of thermometer; do not scrape pan.
Let stand undisturbed until cooled to at least 110° or no colder than 90° (if thermometer is not in syrup, get an accurate reading by tipping it or turning it face down to immerse mercury bulb, then check).
Avoid movement in syrup as much as possible, or it may become grainy.
Stir cooled syrup with a firm metal spatula or wooden paddle, agitating it quickly and continuously until it turns opaque and thickens to a firm, plastic mass that does not readily adhere to your fingers when lightly touched (about 10 to 15 minutes).
Cover with waxed paper, invert a bowl over top and let stand until softened (about 15 minutes).
Work mass with your hands in a kneading motion until it is glistening and smooth.
(If you wish, kneaded candy can be made ahead, and at this point stored in airtight container in cool place as long as 1 week.) Place kneaded candy in top of double boiler; melt over hot water, stirring occasionally, until the consistency of whipping cream.
Stirring as little as possible, add reserved shredded coconut and enough food coloring to tint mixture to the desired color.
If more than one color is desired, divide melted candy into three parts and leave one part white; tint second part bright green and third part pink.
Drop candy by teaspoonfuls onto wax paper; cool until hardened.
Store airtight.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5906 Calories from Fat 2225

% Daily Value*

Total Fat 266 g409%

Saturated Fat 235.8 g1178.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 158.8 mg6.6%

Total Carbohydrates 921 g306.9%

Dietary Fiber 71.5 g285.8%

Sugars 848.8 g

Protein 26 g52.9%

Vitamin A Vitamin C 43.7%

Calcium 11.9% Iron 107.6%

*Based on a 2000 Calorie diet

Coconut Candy Recipe