How to make Coconut Candy
Scroll down for ingredients Coconut Candy is one of our family’s most requested treat during the Christmas season. It is sinfully good but you’ll need to put some elbow grease into it!
This recipe was brought to us by our much loved nanny of 50 years. Mary started working with us when she was about 18 years old. She had many yummy snack ideas up her sleeve. As such we were often spoilt with afternoon tea delights upon returning from school. Mary learnt this delicious coconut candy recipe from a Eurasian family whom she was working with before joining our family.
We hope you will try to make it and maybe it will become a tradition in your family too!
COCONUT CANDY
Ingredients:
900g freshly grated coconut
300ml evaporated milk (full cream)
400g granulated sugar
3 tbsp margarine
1 1/4 tsp salt
6 tsp vanilla essence
1/4 tsp red food colouring
Use a 8“ x 12” pan
Store in air-tight container in the fridge; consume within 1 week. It keeps for months in the freezer.
Anne’s tip:
For better flavour, use IDEAL evaporated milk instead of CARNATION. Ideal evaporated milk enhances the coconut flavour of the candy. This brand is easily available in Malaysia. However we could not find it in Singapore. If using Ideal evaporated milk, you will need to use 500ml. As there is more liquid, you will need to cook the coconut longer to achieve the correct consistency.
Music credit:
Joy To The World by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Artist: http://audionautix.com/
This recipe was brought to us by our much loved nanny of 50 years. Mary started working with us when she was about 18 years old. She had many yummy snack ideas up her sleeve. As such we were often spoilt with afternoon tea delights upon returning from school. Mary learnt this delicious coconut candy recipe from a Eurasian family whom she was working with before joining our family.
We hope you will try to make it and maybe it will become a tradition in your family too!
COCONUT CANDY
Ingredients:
900g freshly grated coconut
300ml evaporated milk (full cream)
400g granulated sugar
3 tbsp margarine
1 1/4 tsp salt
6 tsp vanilla essence
1/4 tsp red food colouring
Use a 8“ x 12” pan
Store in air-tight container in the fridge; consume within 1 week. It keeps for months in the freezer.
Anne’s tip:
For better flavour, use IDEAL evaporated milk instead of CARNATION. Ideal evaporated milk enhances the coconut flavour of the candy. This brand is easily available in Malaysia. However we could not find it in Singapore. If using Ideal evaporated milk, you will need to use 500ml. As there is more liquid, you will need to cook the coconut longer to achieve the correct consistency.
Music credit:
Joy To The World by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Artist: http://audionautix.com/
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