Coconut Candy (from Singapore)

Total Time
Prep 5 mins
Cook 45 mins

I remember stirring a pot of grated coconut and sugar for my mother whilst she prepared other goodies. This was one candy I always loved as a child. This is the recipe my mumsy used and it's from My Favourite Recipes by Ellice Handy. My copy of MFR was printed in 1972 and mumsy's copy is older than mine. ;-) I hope you will enjoy these as I have.

Ingredients Nutrition


  1. Put everything except the vanilla into a sturdy pan.
  2. Cook over slow fire until the sugar has dissolved and the pot contents are boiling.
  3. Stir constantly to stop the mixture from burning.
  4. I used a long wooden spoon.
  5. Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.
  6. Add colouring (if using) when the mixture is about to be taken off the fire.
  7. Add vanilla and stir well.
  8. Spread mixture on buttered tin (we used a square 1" high tin) Do not press down too much.
  9. Cut the mixture into squares when it has cooled slightly.
  10. When it has cooled down (it'll be hard), use a knife and cut through the grooves and separate the pieces.


Most Helpful

This was the recipe I had been searching for! The candy was excellent. I kept the ingredients just the way they were. I had trouble figuring out when I was suppose to stop boiling the candy, step 5 in the directions could have been more clearer! I figured it out when the candy started to harden on my stirring spoon!

Charity10b October 13, 2007

OMG!!!! I remember having this in Thailand but it was saltier, the thai's like sweet and salty coconut. LOVE IT, just can't keep it around, everybody eats this soo fast, even the DH who doesn't eat sweets! Thanks for posting this.

Mommykicksbutt February 25, 2007

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