A childhood favourite of mine. My mother had a friend whom we called Aunty Rita. See, in Malaysia when we call someone aunty or uncle, it doesn’t mean that we are related to them. We call them aunty or uncle because they are substantially older than us and it’s just proper. So, every time my mother brought me along to visit Aunty Rita (which was at least once a week), she would always have coconut candy somewhere in the kitchen. Before I left home for college, she made me a batch and ever since, whenever I returned for a holiday, a few days later…Aunty Rita would give a call to ask us to collect her coconut candy. So, thank you Aunty Rita for the years of coconut candy.
Normally, you would use freshly grated coconut for the candy but it’s not available here so I have substituted it with desiccated coconut. Recipe adapted from Roti & Rice .
- 2⅓ cups Desiccated Coconut
- ½ cup Sugar
- ½ cup Sweetened Condensed Milk
- ½ cup Milk
- 1 tablespoon Butter
- 2 teaspoons Vanilla Extract
- Red or Green Food Colouring
- Line and grease a 7 x 5 inch (18cm x 13cm) pan or rectangular container with baking sheet.
- Melt butter in a non-stick pan on low heat. Add milk and sugar. Let dissolve.
- Add coconut, condensed milk, vanilla extract and food colouring.
- Stir consistently till coconut clumps together. This would take around 20 minutes.
- Transfer candy to prepared pan. Level the surface and press down firmly with baking sheet or a scraper. Set aside to cool.
- After 30 minutes, cut candy into cubes with a greased knife.
- Cover and leave to set overnight in fridge.
- Use freshly grated coconut if available
- Cups to Grams conversions