Coconut candy is one of my favourite memories of Deepavali (aka Diwali, though not in Malaysia), the Indian Festival of Lights. During this public holiday, our Indian friends would hold “open houses” where they served up a culinary extravaganza to feed the friends from all ethnic backgrounds who dropped in to visit. (The cycle repeated itself year-long with all the different races/religions and their respective festivals. But I digress.)

For me, coconut candy was the highlight of all the sweet and savoury Deepavali offerings, and it was traditionally made with freshly grated coconut and artificial colouring. In this recipe tweak, I use desiccated coconut since it’s more readily available (I know, I know, not the same etc. but feel free to get your own fresh coconut if you’re lucky enough to find some). Also, I’m using natural plant extract sent out to me by My Blue Tea to produce the colours. (Clearly, should you choose to do so, you can use whatever food colouring you have on hand; using natural plant extract is simply a healthy take on a frankly decadent snack.)

BTW this recipe is roughly based on one by Roti & Rice, but it with some significant changes including the use of coconut cream in lieu of fresh milk, since I don’t drink or keep milk in my fridge.

It’s important to note that the blue flower and roselle powders are both flavour neutral; however, My Blue Tea also carries other plant extracts such as kaffir lime leaf and pandan which do carry the natural flavour of said ingredients.

Watch the video here >>

Coconut Candy

INGREDIENTS:

2 ⅔ cups desiccated coconut
½ cup white sugar
½ cup condensed milk
½ cup coconut cream
3 Tbsps butter
1 ½ tsps blue pea flower powder
2 tsps roselle flower powder

METHOD:

1. Combine desiccated coconut, sugar, condensed milk, coconut cream and butter in a saucepan.
2. Cook on low to medium heat until ingredients are well-blended and hold together like dough.
3. Split into two halves if using two colours like I did; mix one half with blue pea flower powder and the other half with roselle powder.
4. Transfer into a tray lined with baking paper, then allow to cool completely.
5. Cut into squares and serve.

This recipe series is made in collaboration with My Blue Tea . Check out their website for blue flower powder and other products; they ship worldwide

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