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Dessert

Cocoanut Cream Candy

A sweet candy made from grated coconut and sugar, cooked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoanut Cream Candy

Cocoanut Cream Candy

Ingredients

Directions

Prepare

  1. Grate the coconut and set aside.

  2. Combine the sugar and the milk from the coconut in a saucepan.

  3. Heat slowly until the sugar melts.

Cook

  1. Boil for 5 minutes.

  2. Add the grated coconut and boil for 10 more minutes, stirring constantly to prevent burning.

Set and serve

  1. Pour the mixture onto buttered plates and cut into squares.

  2. Allow to harden for about 2 days.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Coconut (in the method)
Adds fat and moisture, giving the candy its body and soft, chewy texture.
Sugar
Provides sweetness and, as the syrup cools, sets into a firm candy.

The step that matters

Stir constantly while boiling the coconut. Sugar syrup thickens and darkens quickly, and the sugar near the pan's base can scorch. Constant stirring spreads the heat and keeps the mixture from burning before it sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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