Nougat Kokoz
The Quirky Foodster Team
Ingredients
- Whole Coconut, grated (about 400 g / 3 1/2 cups) — 1
- Sugar — 300 g (1 1/2 cups)
- Water — 150 ml (2/3 cup)
- Vanilla extract — 1/2 tsp
Method
- Combine the sugar and water in a saucepan, bringing to a boil and stirring until dissolved.
- Add the grated coconut and vanilla.
- Cook over medium-low heat, stirring frequently, for 15-20 minutes until thickened and pulling away from the sides of the pan.
- Spoon the mixture onto a lightly greased tray, spreading evenly.
- Let cool completely and firm up before cutting into squares.
Introduction: Sweet, chewy coconut fudge, a beloved Seychellois candy made from grated coconut and sugar.
Cultural Background: Coconut fudge, sold at markets and made in home kitchens across the Seychelles, transforms fresh coconut into a rich, chewy sweet treat, a popular gift and everyday indulgence.
Tips: Stir constantly once the coconut is added to prevent burning. Work quickly once cooked, as the mixture firms up fast as it cools.
Variations: Add a few drops of almond extract for a different flavour note; some versions include a pinch of ground cinnamon.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: This is a no-cook-to-serve candy and is not reheated.
Nutrition: Approx. 190 kcal, 1 g protein, 28 g carbohydrate, 9 g fat per piece.
FAQs:
Q: Can this be made with desiccated coconut instead of fresh?
A: Fresh grated coconut gives the best chew, but rehydrated desiccated coconut can work as a substitute.
Q: How long does coconut fudge keep?
A: Stored properly in an airtight container, it keeps well for up to two weeks at room temperature.
- Whole Coconut, grated (about 400 g / 3 1/2 cups) — 1
- Sugar — 300 g (1 1/2 cups)
- Water — 150 ml (2/3 cup)
- Vanilla extract — 1/2 tsp
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