Vietnamese · Dessert
Coconut Candy
Kẹo dừa, the chewy coconut candy of Bến Tre province, is made by slowly reducing fresh coconut milk with sugar and desiccated coconut until it collapses into a dense, taffy-like paste. A touch of butter and vanilla round out the caramelised coconut edge, and the finished candy is traditionally cut into small rectangles and twisted into edible rice-paper wrappers.
$1
10 minsPrep
16 minsCook
41 minsTotal
MediumLevel
Nutrition per serving
273Calories
2.3gProtein
22.7gFat
17.9gCarbs
14gSugar
3.3gFiber
35mgSodium
7mgChol
19.5gSat Fat
201mgPotassium
20mgCalcium
1.2mgIron
0mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
German Pilsner
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Combine coconut milk, desiccated coconut, sugar and whole milk in a small heavy-bottomed pan set over low-medium heat.
2
Stir constantly with a spatula as the mixture bubbles, scraping the base and sides so the coconut does not catch, for about 12-15 minutes.
3
Once the mixture thickens into a sticky, glossy paste that pulls away from the pan sides, stir in the softened butter and vanilla extract.
4
Continue stirring over low heat for another 2-3 minutes until the mass is dense, slightly dry-edged and holds together when pressed.
5
Tip the hot mixture onto a piece of parchment and press into a rough 10x10cm square using a second sheet of parchment on top, roughly 1cm thick.
6
Leave to firm at room temperature for 15 minutes, then cut into 4 small rectangular pieces with a sharp knife.
7
Wrap each piece in a small square of rice paper or waxed paper, twisting the ends, in the traditional Vietnamese kẹo dừa style.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Coconut Milk, fresh, not canned if possible
- 40g40g Coconut Desiccated
- 22g22g Sugar White
- 15g15g Whole Milk
- 6g6g Butter, softened
- 2g2g Vanilla Extract
