Coconut Candy

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Coconut candy is also known as Kwakumeti,  Cocadas, Coconut Drops, Bukayo, Kube cake or Coco Ngator is very popular coconut candy. Coconut candy is an international snack that is enjoyed by many. Every culture has a way of preparing this delicious candy but the base is mostly the same - coconut flakes and sugar. It is a very simple and easy snack to make but extremely delicious.

• Grate one fresh coconut or chop 4 cups of thawed frozen coconut. Squeeze out excess moisture from the coconut. Dried coconut flake is also perfect for this recipe.
• Caramelized the sugar in a pan, then add a pinch of salt. The amount of sugar will determine how hard or soft the coconut can would be. Use less sugar if you prefer a softer coconut candy and more sugar if you prefer a crunchier version.
• Add the grated coconut into the caramelized sugar sauce gradually and stir to combine.
• Once all the grated coconut are added, transfer the coconut candy to a greased surface or a non stick surface and spread to cool a bit.
• When still warm, grab a sizable piece and roll into a ball. After making the balls, leave them to completely cool down. The coconut candy is ready. Store in an air tight container.

  Ingredients:  

4 cups coconut flakes  

1 cup sugar  

Pinch of salt

Coconut milk is also called Dulce De Coco; Kwakumeti; Cocades or Coconut Drops. I will be showing you how to make coconut candy with condensed milk. Coconut candy is a very popular candy made with coconut. A lot of cultures around the world have a version of and name for this snack. This version is very rich and delicious, it takes coconut candy to another level of deliciousness.  

• Toast the coconut flakes in a pan over medium heat. Toast until they develop a golden-brown shade. Spread a paper towel to cool down. Toasting the coconut flakes gives color to the coconut candy.
• Pour a can of condensed milk into a pan and cook it down till most of the moisture evaporates. Before it cooks down, add salt and ginger.
• Once it cooks down, add in the toasted coconut flakes gradually. Stir till everything is properly incorporated. The transfer to a non-stick or greased surface and spread the coconut candy to cool down.
• When still warm, roll it into small balls and leave to completely cool down. It is better consumed sooner than later if you prefer s chewy coconut candy. It becomes crunchier as the days go by.

Ingredients: 

3 cups unsweetened coconut flakes  

1 can (14 oz) condensed milk 

 1 tbsp ground ginger (optional) 

 Pinch of salt