Coconut candy — Nigerian caramelised coconut clusters

🥥 Small golden clusters made with fresh shredded coconut and sugar syrup. About 20 pieces, or ten portions of two.

Ingredients

• 250 g fresh coconut flesh, without shell
• 180 g white granulated sugar
• 150 ml drinking water

Preparation

Check fresh coconut, rinse if needed and dry. Grate into thin strands, not a puree. Clean brown skin may remain.

Line a heatproof tray with a food-safe silicone mat or baking parchment. Set out two spoons and a sturdy spatula.

Gently heat sugar and water in a heavy saucepan, stirring until dissolved. Add coconut and distribute evenly.

Simmer over medium heat for about 12–15 minutes, stirring regularly while liquid reduces.

When thick and moist, lower heat. Stir almost constantly for another 5–10 minutes until evenly golden; stop if edges brown too fast.

Place a small spoonful on the tray and cool briefly. It should hold as a slightly soft cluster. If still runny, cook 1–2 minutes longer on low.

Remove from heat. Use two spoons to form about 20 spaced clusters. Never handle the hot concentrated sugar with bare hands.

Cool completely for about 30 minutes, then lift off. Serve two per portion. Refrigerate in a closed container, separating layers with parchment, and preferably use within three days.