I have been busy with writing my second book. Now, it is done and ready to go to the printers. I finally have a bit of a breather, and I’m finally posting this — my all-time favourite confection, coconut candy.
Whenever the word ‘retro’ pops up, these coconut candies spring to mind. This, to me, is the taste of the ’70s. They are moist, flaky, milky and sweet, rich with coconut milk and crumbly with one bite.
The look and taste of it brings me back to my primary school days when coconut candies were invariably sold at school funfairs or other fund-raising events. Sometimes, my mother bought them for us when we went grocery shopping at the old Tay Buan Guan supermarket in Joo Chiat Road. It was a great supermarket — very modern and progressive for its time, which sold all sorts of British-made confections like dolly mixtures and liquorice in boxes, chocolate bars and honey-bake ham (which in 1970s Singapore were high end gourmet items). The supermarket ran a bakery as well, and it was there that she would buy these wonderful coconut candies. Commercially made ones like theirs tended to be drier and harder, but homemade coconut candy — like those we bought at school funfairs — were more moist and always delightful.
They must surely originate from this part of the world. They are essentially compressed blocks of freshly grated coconut cooked with evaporated milk and butter, and fried and tossed in a pan until they were almost dry. (Desiccated coconut will not do — though perhaps they could be reconstituted. I have yet to try.) They had be coloured pink, or green — any other colours would not make them ‘coconut candy’.
I realised just recently that I have been making these candies on New Year’s Eve for the last two or three years. Quite unplanned, but it just reflects, perhaps, an unconscious longing for a time past, a fun-filled childhood encapsulated in a coconut-filled mouthful. It’s always a hit among friends, and I have yet to meet a child who didn’t like them. They make great food gifts, too.
1970s Old School Coconut Candy
400g fresh grated coconut
1/2 cup evaporated milk
1 tsp vanilla essence
A pinch of salt
Green or red food colouring
- Combine coconut, sugar and milk in a generously sized pot and heat it up over a gentle-to-moderate flame to melt the sugar and bring the mixture to a simmer.
- Stir often to avoid burning, especially as the mixture starts to dry out. Stir in vanilla essence and salt.
- Continue to heat until the coconut mixture comes away in dry clumps (they should be just damp enough to hold together in a ball, but not soggy) and leaves the bottom of the pot clean. This could take around 20 minutes.
- When it’s ready, remove from the heat and stir in food colouring.
- Spread it out on a pan, and pack it down tightly and evenly at about 3-4cm in height.
- Using a spatula, make deep grooves into the warm candy without cutting through, to create a squares of candy. Mould the edges to neaten.
- Set it aside to cool, then pop it into the fridge to set further overnight.
- Cut out the candy according to the grooves you made earlier and serve chilled or at room temperature.
9 thoughts on “The Saturday Kitchen – Old School Coconut Candy”
Glad you are back! And congratulations on finishing your book too.
Thanks! Great to hear from you!
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And thanks for popping by my blog again! 🙂
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We lived in Saipan for over 35 years. We used coconut for many things- trees everywhere. I made my own coconut oil, candy- used a lot of coconut in cooking. I’m a coconut- nut! Love the taste!
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These candies are cool! In India we make something similar using condensed milk. Thanks for sharing.
Any idea why my candy turned out dry and crumbly? Is there any way to reheat/ cook the candy so that it’s moist again?
Apologies for my late reply! Hmmm…I have not ever tried to reheat the candy so its moist again, though perhaps you could try adding evaporated milk and try it out. I wonder how it got dry and crumbly though. Did you cook it over a fire? If so, perhaps the flame was too strong. Or did you cook it too long? Perhaps you had used desiccated coconut instead of fresh gated coconut? Desiccated coconut is very very dry, and if you had used that, it could account for the crumbly texture. Then again, if it was super dry and crumbly, you could also mix it with sugar, and pour it into colourful paper straws or pretty paper parcels and it would be sa-sargon, another retro candy that we enjoyed as kids in Singapore. 🙂