Nigerian Coconut Candy |
Β Nigerian Coconut Candy is the Nigerian style Chancacas(colombian coconut candy). It is made with grated/shredded coconuts and granulated sugar.
This is one of those yummy goodness that brings back a lot of good childhood memoriesβ¦oh! Iβm feeling nostalgic ..β¦ just reminiscing.
This candy is so easy to make and highly addictive(SUGAR ALERT!!!). So you better watch it ,Sweetie! βΊ
If you prefer videos, hereβs a video on How to Make Nigerian Coconut Candy.
Below youβll find two (2) recipes; one recipe makes use of water, while the other doesnβt include water.
Β So letβs get started!
Ingredients for Nigerian Coconut Candy
* 250 gram Coconut meat/flesh or 1 medium coconut
* 200 gram White Granulated/castor sugar
* 125 ml(half cup) Water
* A Spatula for mixingΒ
Tip: A good substitute for white sugar in this recipe is unrefined cane sugar(panela).
Preparation
1. Break the coconut and pry out the meat/flesh(thatβs if youβre using whole coconut).
Β Grate the coconut flesh and set aside.
2. Combine the water and sugar in a pot and boil on medium heat. Without stirring.
3. As the mixture begins to look thicker and the color changes to a very light brown. Reduce the heat to low.
Β Add the coconut and mix thoroughly with a spatula, until it is well incorporated.
4. Keep on stirring until the mixture is a βbrownerβ colorΒ and feels βkind-ofβ grainy on your spatula. Then Put off the heat.
Β Β Β Β Β Tip: The sugar caramelizes faster at this stage, and can get burnt and ruin the recipe. So watch it closely.
5. TransferΒ the coconut candy into a wide tray/plate, spread it out and leave to cool a bit.Β
Β Β You can mold into any shape of choice or simply leave it to cool completely and harden. Then cut into square or rectangles.
Tip: Place in the freezer or refrigerator to harden faster.
Β Enjoy!
Note: To get a very hard candy, youβll have to increase the amount of sugar used(I wouldnβt recommend that,but I know a lot of folks like their coconut candy hard and crunchy βΊ)
Recipe 2Β
Nigerian Coconut Candy without waterΒ
* 250 gram Coconut meat/flesh or 1 medium coconut
* 300 gram White Granulated/castor sugar
* A Spatula for mixingΒ
Preparation
1. Grate the coconut and set aside.
2. Pour the sugar into a dry pot and spread it out. Heat up on medium heat and watch it closely
3. As the sugar starts to caramelize (change to golden brown like honey), turn down the heat to low and pour in the grated coconut; mix thoroughly until well incorporated.
Β Β Put off the heat and transfer into a bowl; leave to cool a bit and mold into your shape of choice.
Β Enjoy!Β
Note: I prefer the recipe with water because you can easily control the caramelization of the sugar.
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can I use honey?
pls can I use cmc to make it very dry and crunchy?bought one and cnt stop eating it cos of d dryness and flavor.It wasnt sticky
Can I use chaff of coconut with icing sugar
Can I use coconut chaff n also icing sugar
no you cant
Can I use coconut chaff
Is sugar compulsory?
yes very
hi pls how do i get d grainy type not d moulded ones.
Add extra sugar, like 100grams more π
Can I use honey instead of sugar
No you cant use honey
i prepared tomatoes based sauce as u said and fried for a long period but it was still soar.what could ve been the problem
If you followed the recipe as it is, then maybe you should check the expiring date on the tinned tomatoes you used or use another brand next time. Some brands are usually sour due to the presence of preservatives in them.
I'd love to just have it in bits, like grains. I dnt like the moulded ones. Thank u.
You're welcome π
thanks ma pls ma teach me how to make pizza pls
Recipe coming soon dear π
I wnt my coconut cripsy & dry like chinchin,hw do I go abt it done?
For a crispier coconut, use 300 grams sugar. The more sugar you use the harder and crispier the coconut will be.
How do I make d cocnut cripsy'not merging 2gether'like snacks I can bottle.tnx God blss
For a crispier coconut, use 300 grams sugar. The more sugar you use the harder and crispier the coconut will be.