Dessert
Vietnamese coconut candy
Chewy caramel coconut squares from Ben Tre. Cook low and steady until the mix pulls from the pan.
PrepPr15 minCookCk35 minTotalTot50 minServesSrv24Ca:PCa:P1:5.0
Ingredients
- 2 cups coconut cream (or well-stirred full-fat coconut milk)
- 3/4 cup sugar
- 1/3 cup malt syrup (or honey)
- 1/8 tsp unrefined salt
- 1 pandan leaf, tied in a knot (Optional)
- Edible rice paper sheets, for wrapping (Optional)
Directions
- Line an 8-inch square pan with parchment. Rub the paper with a little coconut oil.
- Combine coconut cream, sugar, malt syrup, salt, and pandan leaf if using in a heavy pot over medium heat. Stir until the sugar dissolves.
- Reduce heat to medium-low. Cook, stirring constantly, until thick, glossy, and pulling away from the pan, about 30 to 40 minutes. Keep the heat gentle so the candy does not scorch.
- Pour into the prepared pan and spread evenly. Cool completely, then cut into small rectangles.
- Wrap each piece in rice paper if using. Store airtight at room temperature up to 2 weeks.
Nutrition Facts
Per serving (1 of 24). Does not change when you scale ingredients.
- Calories 99.00416666666666
- Total Fat 77.3g
- Saturated Fat 73.3g
- Polyunsaturated Fat 0.8g
- Monounsaturated Fat 3.2g
- Sodium 411 mg
- Carbohydrate 428.8g
- Fiber 0.9g
- Sugar 177.1g
- Protein 5.5g
- Calcium 20.9 mg
- Phosphorus 104.1 mg
- Ca:P ratio 1:5.0
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 0.8 mg
- B6 0.1 mg
- Folate 66.2 mcg
- Vitamin K 0.5 mcg
- Copper 1.1 mg
- Zinc 2.8 mg
- Selenium 26 mcg
