Zarela Martínez

Candied Coconut

Dulce de Coco

Preparation info
  • About

    3 cups

    • Difficulty

      Easy

Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart
The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

  • About

I’ve made this recipe many times and I find that a candy thermometer is absolutely essential. The coconut tends to crystallize unless you cook it to the exact temperature.

Ingredients

  • 1¼ cups granulated sugar
  • 2 cups grated fresh coconut (from half of an average-size coconut)

Method

Place the granulated sugar in a small, heavy saucepan. Add ¼ cup water, stirring to dissolve well. Bring to a boil over medium heat. Watching carefully to see that it does not boil over, cook to the soft-ball stage (234°F on a candy thermometer), occasionally washing down the sides of the pan with a pa