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Colourful Tet Coconut Candy
Rate this recipeSweeten things up for the whole family with traditional candied coconut. It's an old-fashioned treat that never grows old in Vietnamese hearts. Its sweetness lifts the mood and brightens the spring, and it's perfect for offering to guests.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
120 minutes
Servings
6
Level
Medium
Ingredients
Mature coconut flesh
1 kg
Condensed milk
4 tablespoon
Limes
1 piece
Vanilla
1 vial
Implementation Steps
01
Buy the coconut flesh at the market for convenience.
- Peel off all the brown outer layer, leaving only the pretty white flesh, and soak it in a basin of water with lime juice so it doesn't discolour and keeps its lovely colour.
- Cut the coconut into even strips with a shredder. When done, rinse it in water several times (usually up to 8 times to get it really clean and remove as much coconut oil as possible).
- Peel off all the brown outer layer, leaving only the pretty white flesh, and soak it in a basin of water with lime juice so it doesn't discolour and keeps its lovely colour.
- Cut the coconut into even strips with a shredder. When done, rinse it in water several times (usually up to 8 times to get it really clean and remove as much coconut oil as possible).
02
Put all the coconut in a large basin with 1/2 kg of white sugar, mix well and leave for about 3 hours to absorb the sugar.
To colour the coconut, prepare pandan leaves, cocoa powder and beetroot for natural, chemical-free colours. Divide the coconut into portions and soak each in a coloured liquid (add a little vanilla to each bowl).
To colour the coconut, prepare pandan leaves, cocoa powder and beetroot for natural, chemical-free colours. Divide the coconut into portions and soak each in a coloured liquid (add a little vanilla to each bowl).
03
Get a heavy-based pan ready and add one portion of soaked coconut at a time. Cook over low heat, stirring well until there's no liquid left and the strands have firmed up, then add a little condensed milk and keep stirring for about 5 minutes. When the sugar starts to crystallise, turn off the heat and leave the coconut to let the sugar set.
04
Then spread all the coconut out on a large tray, turn on a fan and toss it with your hands in front of the breeze so it dries as quickly as possible. When the coconut is dry, stop tossing but leave it in front of the fan for another 2 hours.
When the candy can't get any drier, store it in jars or sealed bags to keep out insects.
Done. Good luck!
When the candy can't get any drier, store it in jars or sealed bags to keep out insects.
Done. Good luck!
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