Coconut Drops

Caribbean · 45 min · Easy · 12 pieces

Coconut Drops

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Chunks of fresh coconut boiled in ginger sugar until the syrup thickens, then dropped in spoonfuls and left to set hard. Chewy, sticky and very Jamaican.

~170 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Start the syrup

    Put the diced coconut, grated ginger, sugar, nutmeg and a pinch of salt in a pot with ¾ cup (200 ml) water. Bring to a boil.

  2. 2

    Boil it down

    ⏱ 30 min

    Boil steadily, stirring often, for 25–30 minutes until nearly all the liquid has gone and the mixture is thick, sticky and starting to crystallise around the edge of the spoon.

  3. 3

    Drop and set

    ⏱ 60 min

    Working quickly, drop heaped tablespoons onto a lined tray. Leave to cool and harden completely, at least an hour.

Notes

The moment to stop is when a dropped spoonful holds its shape rather than spreading: a minute early gives you sauce, a minute late gives you toffee. Fresh coconut only; desiccated goes powdery.

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