Coconut Candy (Kandi Niyok)
Fresh shredded coconut cooked down with sugar and a touch of vanilla into a chewy, dense candy, cut into small squares. It's a common homemade sweet sold at Saturday markets and fiesta dessert tables.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Heavy-bottomed saucepan
- •Baking pan lined with parchment
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 4
- carbs
- 14
- protein
- 1
- calories
- 90
Instructions
- 1
Mix sugar and water in a heavy saucepan over medium heat. Cook until the sugar dissolves completely.
- 2
Add the shredded coconut. Stir well until all the coconut is coated.
- 3
Cook for 15-20 minutes, stirring constantly. Stop when the mixture thickens and pulls away from the pan sides.
- 4
Stir in the vanilla and salt during the last minute of cooking.
- 5
Spread the mixture into a parchment-lined pan. Press it down flat and even.
- 6
Let it cool completely. Cut the candy into small squares.
Chef's tips
Keep stirring after the sugar melts so it does not burn, especially near the end when it thickens fast.
Storage
Store in an airtight container at room temperature up to 1 week.
Reheating
Not applicable, eaten at room temperature.
Common mistakes to avoid
- •Failing to stir constantly at the end, which burns the candy
- •Cutting the pieces before the candy cools and firms up completely
Serving suggestions
Cooked Coconut Candy (Kandi Niyok)?
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