Prep 0 mins
Cook 15 mins
These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set.
- 4 cups sugar
- 1 lb shredded coconut (about 7 cups)
- 1 cup water
- 1 tablespoon butter
- 1⁄2-1 teaspoon distilled rose water
- 1⁄4 teaspoon cardamom
- red food coloring (optional) or green food coloring (optional)
- 1 small cupcake liners
- Combine all ingredients, except food coloring in a saucepan.
- Bring mixture to boil, and continue cooking until mixture is fairly thick, about a soft-ball stage.
- Color with food coloring, if desired.
- Portion into small cupcake liners and set.
This was delicious! I loved the rosewater with the coconut! And so simple to throw together! I put it on parchment, instead of in paper liners, and it held together nicely. I scaled it down to use 1 c coconut, and got 12 lillimalas. Next time, I'll make more! ZWT4 Flying Duchess'