Vegan Coconut Candy by Tulsi's Vegan Kitchen
Vegan Coconut Candy
Tulsi’s Vegan Kitchen
A traditional sweet for festive occasions, this coconut candy in a vegan version is so creamy and full of aroma, with just the right sweetness.
2 cups (well-packed) fresh grated coconut (can substitute with desiccated coconut)
1 cup sugar
1 can (320g) coconut sweetened condensed milk
1 tsp vanilla essence
Few drops red colouring
2 pandan leaves
1 tbsp vegan butter
Put grated coconut, sugar and coconut sweetened condensed milk in a non-stick pan or heavy bottomed normal pan.
Keep stove at low heat level at all times to avoid burning and help the sugar to crystallise. Stir from time-to-time until sugar dissolves.
Add butter, vanilla essence and colouring. Keep stirring from time-to-time.
After 10-15 minutes, remove pandan leaves.
Once mixture has thickened and leaves side of pan (usually 20-30 minutes later), switch off the stove.
Pour the mixture in a prepared tray lined with baking paper or greased with vegan butter. Flatten and compress the surface of the candy with some folded baking paper. Allow to cool for 10-15 minutes.
Once partially cooled, can cut into squares or rectangles as preferred. Allow to cool completely, then store in airtight bottle. Coconut candy can last up to 3 weeks if kept in fridge.
For those on sugar-free diets, you may consider vegan sugar-free condensed milk or reduce the amount of sugar in the recipe. It is safe to reduce the sugar by up to a third. Vegans who would prefer to use brown sugar can also do so, although the colour may turn a little brownish. Desiccated coconut may be used, instead of fresh grated coconut.