Coconut candy

Most versions combine grated coconut with sugar, then cook the mixture until it thickens and sets. Some recipes add condensed milk or coconut milk, giving a softer, richer sweet.

Simmer grated coconut and sugar in a heavy-based pan over a low heat, stirring constantly, until the mixture is thick and pulls away from the sides. Press it into a lined tin, leave it to cool, then cut into pieces; cooking time depends on how moist the coconut is.

Keep it in an airtight container in a cool, dry cupboard; separate sticky pieces with baking parchment. If it contains condensed milk or another perishable ingredient, refrigerate it and follow the recipe’s storage guidance.

Serve small pieces with unsweetened tea or coffee to balance the sweetness, or offer them alongside other sweets at a celebration. In Brazil, cocada is a well-known coconut sweet, often made with sugar and grated coconut.

Yes, but desiccated coconut absorbs moisture quickly and can make the candy dry or crumbly. Rehydrate it with a little warm water or coconut milk before cooking, adding liquid gradually.

No. British coconut ice is usually a firm, uncooked mixture of desiccated coconut, icing sugar and condensed milk, often coloured in two layers. Coconut candy is a broader name for cooked coconut sweets, which may be softer or chewier.

A small piece, about 15–20 g, is a practical portion because it is concentrated in sugar. That amount provides 54 kcal and 12 g of carbohydrate.