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Cocoanut Cream Candy

A sweet candy made from sugar, coconut milk, and grated coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cocoanut Cream Candy

Why it works: Sugar and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cocoanut Cream Candy

Ingredients

Directions

Make the candy

  1. Combine sugar and coconut milk in a saucepan.

  2. Heat slowly until the sugar melts, then boil for 5 minutes.

  3. Add the grated coconut and boil for an additional 10 minutes, stirring constantly to prevent burning.

Set and cut

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

  2. Allow to harden for about two 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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the candy and, as it cooks and cools, sets into a firm texture.
Coconut milk
Supplies liquid and fat that give the candy a creamy, moist body.
Finely grated coconut
Adds chewy texture and concentrated coconut flavor to the finished candy.

The step that matters

Stirring while the grated coconut boils. Sugar mixtures scorch easily once they thicken. Constant stirring spreads the heat evenly and keeps the sugar from burning on the bottom of the pan.

“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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