Candied Coconut
Candied coconut made from fresh coconut ribbons, tossed in sugar, and cooked on the stove creating the perfect coconut candy snack.
Ingredients
- 1 coconut
- 1 cup granulated sugar
Instructions
- Remove coconut meat from the shell of the coconut. You can save the water for drinking, cooking, or baking.
- Slice into thin ribbons about 2 inches long.
- In a large mixing bowl add coconut ribbons and sugar. Cover and allow to sit for 1 hour.
- After an hour some of the coconut water will have seeped out. Place a medium pot over medium heat and add the coconut and sugar mixture.
- Heat until the liquids begin to bubble stirring frequently to prevent burning. The liquid will begin to evaporate and you will be left with crystalized sugar on the coconut ribbons.
- Remove from heat and allow to cool spread out on a cookie sheet.
- ENJOY!
Video
Notes
*Store completely cooled candied coconut in an airtight container at room temperature.
*If you find that more coconut water is seeping out of your candied
coconut after you've cooled it down you can add a little more sugar and
toss in the pot again to cook out the last of the water. This means it
was not completely cooked the first round.
coconut after you've cooled it down you can add a little more sugar and
toss in the pot again to cook out the last of the water. This means it
was not completely cooked the first round.
Nutrition
Serving: 1gCalories: 194kcalCarbohydrates: 41gFat: 4gSaturated Fat: 4gSodium: 41mgFiber: 1gSugar: 38g
Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I'd love it if you share a link with a photo instead. Mahalo!