Best 5 Coconut Candy From Singapore Recipes
In the heart of Singapore's vibrant culinary scene, there lies a delightful treat that captivates taste buds and embodies the nation's rich heritage: Coconut Candy. This delectable confection, meticulously crafted from the finest ingredients, holds a special place in Singapore's culinary tapestry, tantalizing locals and tourists alike. As you embark on a culinary journey through this article, you will discover a collection of authentic Coconut Candy recipes that encapsulate the essence of this iconic Singaporean sweet. From the classic Coconut Candy to innovative variations that incorporate modern flavors, these recipes offer a glimpse into the diverse culinary traditions of Singapore.
Let's cook with our recipes!
EASY NO BAKE COCONUT CANDY
This Easy No Bake Coconut Candy Recipe goes together in minutes and is the perfect sweet bite! If you've struggled with making candy in the past, this simple recipe is perfect for you.
Provided by Cookies & Cups
Categories Candy
Time 30m
Number Of Ingredients 4
Steps:
- In bowl mix melted butter, powdered sugar and coconut together until combined evenly. (I used my hands to work it together)
- Form mixture into 1 inch balls and press down slightly in the center.
- Fill a zip-top bag with chocolate or chocolate-hazelnut spread.
- Pipe a 1/4 tsp amount onto each candy.
Nutrition Facts : ServingSize 1 Candy, Calories 79 calories, Sugar 8.3 g, Sodium 40.8 mg, Fat 4.7 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 9.5 g, Fiber 0.7 g, Protein 0.3 g, Cholesterol 6.8 mg
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY
A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated - either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!
Provided by French Tart
Categories Candy
Time P1DT15m
Yield 50-60 Squares of Coconut Ice
Number Of Ingredients 5
Steps:
- Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
- Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
- Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
- Store in an airtight tin for longer periods; keeps for up to 4 weeks.
- Cook's tips.
- If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.
Nutrition Facts : Calories 84.8, Fat 2.9, SaturatedFat 2.4, Cholesterol 2.8, Sodium 27.8, Carbohydrate 14.4, Fiber 0.3, Sugar 14, Protein 0.9
COCONUT CANDY
I especially like the "Almond Joy" version of this recipe. I found it years ago in Family Circle.
Provided by SharleneW
Categories Candy
Time 25m
Yield 15-20 pieces
Number Of Ingredients 5
Steps:
- Combine sugar, corn syrup and water in a large saucepan.
- Cook, stirring constantly, just until sugar is dissolved.
- Cook without stirring to 236 degrees (soft ball); remove from heat.
- Stir in coconut and flavoring; cool.
- Variation 1: Chocolate Coconut Almond Drops (otherwise known as Almond Joys)- Shape cooled coconut mixture into 1-inch balls, flattening bottoms.
- Top each with a toasted almond.
- Chill at least 1 hour.
- Dip in melted chocolate.
- Variation 2: Acorns- Shape in balls, tapering one end to cone shape.
- Chill 1 hour.
- Dip large end into melted chocolate.
Nutrition Facts : Calories 148.5, Fat 0.1, Sodium 21.5, Carbohydrate 39.5, Sugar 22.4
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
Tips:
- Use fresh and mature coconut for the best flavor and texture.
- Grate the coconut finely to ensure it blends well with the other ingredients.
- Cook the coconut mixture over low heat, stirring constantly, to prevent it from burning.
- Once the coconut mixture thickens, add in the sugar and continue to stir until the sugar dissolves completely.
- Keep stirring the mixture until it starts to caramelize and turn golden brown.
- Transfer the mixture to a greased pan and let it cool completely before cutting it into pieces.
- Store the coconut candy in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Coconut candy is a delicious and easy-to-make treat that can be enjoyed by people of all ages. It is a popular snack in Singapore and is often served during festivals and celebrations. With its sweet and nutty flavor, coconut candy is sure to be a hit with your friends and family. Give this recipe a try and let us know how it turns out in the comments below!
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