Desserts
Tablanche (Coconut Tablet Candy)
Ingredients
- - 1 whole coconut, grated (about 400g / 4 cups grated coconut), or 400g unsweetened desiccated coconut
- - plus 250ml water
- - 400g (2 cups) sugar
- - 125ml (1/2 cup) water
- - 1/2 tsp ground ginger
- - 1/4 tsp salt
Method
- Combine the grated coconut, sugar, water, ginger and salt in a heavy-bottomed saucepan.
- Cook over medium heat, stirring frequently, until the sugar dissolves fully.
- Continue cooking, stirring constantly, for 15-20 minutes until the mixture thickens, turns glossy, and starts to pull away from the sides of the pan.
- Test by dropping a small spoonful onto a cold plate; it should hold its shape and not spread.
- Working quickly, spread the hot mixture onto the lined baking sheet in an even layer about 1.5cm (1/2 inch) thick.
- While still warm, score into squares with a sharp knife. Let cool completely at room temperature before breaking apart along the scored lines.
Introduction: Tablanche is a chewy-crisp coconut candy sold in small paper-wrapped squares at Belizean markets, made simply from grated coconut and sugar cooked down to a sticky mass.
Cultural Background: Tablanche is a chewy-crisp coconut candy sold in small paper-wrapped squares at Belizean markets, made simply from grated coconut and sugar cooked down to a sticky mass. Rooted in Creole and Garifuna traditions of using coconut in nearly everything, it remains a beloved treat for children and a nostalgic favourite for Belizean adults.
Tips: Stir constantly near the end of cooking, as the sugar mixture can catch and burn quickly once it thickens. Work fast while spreading and scoring, as the mixture firms up rapidly as it cools.
Variations: A pink version is coloured with a few drops of natural food colouring for festive occasions. Toasted grated coconut, stirred in at the end, gives a deeper, nuttier flavour.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable; this candy is served at room temperature.
Nutrition: Approx. 110 kcal, 1g protein, 5g fat, 16g carbohydrate per piece
FAQs:
Q: Can I use desiccated coconut instead of fresh? A: Yes, rehydrate 400g of unsweetened desiccated coconut in 250ml warm water for 10 minutes before using, then proceed as directed. Q: Why didn’t my tablanche set firm? A: This usually means the mixture wasn’t cooked long enough; continue cooking until a spoonful dropped on a cold plate holds its shape without spreading.
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