Malaysian Coconut Candy Recipe

[Dom]

have some sweet Malaysian delight

Ingredients:​

• 2 cups grated fresh coconut (or unsweetened shredded coconut if fresh isn’t available)
• 1 cup palm sugar (or brown sugar, grated)
• 1/2 cup water
• 1/4 tsp salt
• 1 tbsp tapioca flour (optional, for a firmer texture)

Instructions:​

1. Prepare the Mixture: In a saucepan, combine the water and palm sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Add Coconut and Salt: Add the grated coconut and salt to the pan. Stir well to combine.
3. Cook: Continue to cook the mixture over medium heat, stirring frequently, until most of the liquid evaporates and the mixture thickens (about 10-15 minutes).
4. Optional - Thicken: If you prefer a firmer texture, mix the tapioca flour with a little water to form a slurry and stir it into the coconut mixture. Cook for a few more minutes until thickened.
5. Cool and Set: Transfer the mixture to a lined or greased dish, pressing it down evenly. Let it cool completely and set before cutting into squares or bars.

Enjoy your homemade Malaysian coconut candy! If you have any questions or need more details, feel free to ask.

 

[jannababe]

The Malaysian Coconut Candy looks absolutely delightful! I love the idea of sweet coconut treats that are so chewy and flavorful. They seem like a perfect snack or dessert to enjoy anytime. I can’t wait to try making these and experience that delicious coconut goodness!

 

[Cookie2122]

This is a great recipe. I have made it a few times and it never disappoints! This was so quick to put together and delicious!

 

[bhella]

have some sweet Malaysian delight
View attachment 6216

Ingredients:​

• 2 cups grated fresh coconut (or unsweetened shredded coconut if fresh isn’t available)
• 1 cup palm sugar (or brown sugar, grated)
• 1/2 cup water
• 1/4 tsp salt
• 1 tbsp tapioca flour (optional, for a firmer texture)

Instructions:​

1. Prepare the Mixture: In a saucepan, combine the water and palm sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Add Coconut and Salt: Add the grated coconut and salt to the pan. Stir well to combine.
3. Cook: Continue to cook the mixture over medium heat, stirring frequently, until most of the liquid evaporates and the mixture thickens (about 10-15 minutes).
4. Optional - Thicken: If you prefer a firmer texture, mix the tapioca flour with a little water to form a slurry and stir it into the coconut mixture. Cook for a few more minutes until thickened.
5. Cool and Set: Transfer the mixture to a lined or greased dish, pressing it down evenly. Let it cool completely and set before cutting into squares or bars.

Enjoy your homemade Malaysian coconut candy! If you have any questions or need more details, feel free to ask.

Hey guys! I think using fresh grated coconut makes all the difference! It gives the candy that authentic texture, though.