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Le Chaudron recipe
Kol'coco ou bonbon coco
Kol'coco, Caribbean coconut candy
⏱ 15 minServes 4Easy1,460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2 clovesvanilla beans
500 g (18 oz)finely shredded coconut
650 g (23 oz)brown sugar
75 ml (⅓ cup)milk
- 2 cloves vanilla beans
- 500 g (18 oz) finely shredded coconut
- 650 g (23 oz) brown sugar
- 75 ml (⅓ cup) milk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Makes about 20 coconut candies or more, depending on size. - 500 g (1 lb) fresh or dried coconut. - 650 g (3¼ cups) raw cane sugar. - vanilla bean or liquid extract. - 75 ml (5 tbsp) milk. 🥥 Method: in a skillet, put the grated coconut, brown sugar and milk, and the vanilla beans, scraped and cut into thin pieces.
- Over medium heat, let the sugar dissolve, stirring constantly, until a nice amber color; after 20 to 25 minutes the kol'coco starts to come away from the bottom of the pan.
- On a parchment-lined sheet or a banana leaf, drop small mounds with a spoon. Let dry for 30 to 45 min. Important: if the sugar starts to harden too much while you shape the mounds, put the skillet back on the heat, add a few spoonfuls of milk and stir until the kol'coco comes away from the pan.
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