Coconut sweet







Cook Time

75-80 Min


  • 75g/3oz butter
  • 200g/7oz desiccated coconut
  • 175ml/6fl oz condensed milk
  • Put the butter in a heavy saucepan and melt over a low heat, stirring constantly. Add the desiccated coconut, stirring to mix. Stir in the condensed milk, and keep stirring continuously for 7–10 minutes.
  • Remove the sepan from the heat, set aside and leave the coconut mixture to cool slightly.
  • Once cool enough to handle, shape the mixture into long blocks and cut into equal-size rectangles. Leave to set for 1 hour.


Sugar Syrup Temperature:
Be cautious not to overheat the sugar syrup. Stop heating once it forms a smooth syrup consistency.
Stir Constantly:
Stir the coconut mixture continuously while cooking to prevent sticking and ensure an even consistency.
Consistency Check:
Test the mixture’s readiness by dropping a small amount into cold water. It should form a soft ball.
Cooling Time:
Allow the coconut sweet to cool completely before cutting. This helps in achieving clean and neat slices.
Grease the Dish:
Grease the dish well before transferring the mixture to prevent sticking.
Quality Ingredients:
Use fresh shredded coconut and good-quality condensed milk for the best flavor.
Store in an airtight container at room temperature. Keep away from moisture to maintain freshness.
By following these precautions, you’ll ensure a smooth and delightful experience in making coconut sweet, achieving a perfect balance of sweetness and texture.


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