Coconut Drops (Jamaican Style)
These drops make the perfect Caribbean style sweet coconut treat for kids and grown ups alike.
- 2 fresh coconuts chopped into small pieces (total of 4 ½ cups), see notes
- 2 cups coconut sugar heaping
- 2 tbsp ginger minced
- 3 cups water
- ⅛ tsp cinnamon
- 1 tbsp almond essence
- 1 tsp vanilla
- 2 tsp ground ginger optional
- ⅛ tsp pink salt
Line a baking tray with parchment paper /if using banana leaves have them ready and set aside.
Pour the water into a large saucepan and bring to the boil.Add the chopped coconut, coconut sugar along with the ginger and stir.
Reduce the heat to medium and continue to simmer until the syrup is sticky and almost gone. This can take about an hour or just over that time so keep that in mind.
Around 50 minutes into simmering add your almond essence, cinnamon and pink salt. Add some ground ginger if you like a strong taste in ginger.
Continue to simmer the syrup until it recedes and sticks to the coconut pieces and there's very little syrup left, it should be very very sticky (this is absolutely crucial to make the drops set, you were warned!!)
Use a spoon (you may need two) to scoop out the coconut and place onto the parchment paper leaving a few inches gap between dropping the next one. It sets very fast so act quickly.
Leave the drops to set then eat when you are ready.
- This recipe makes about 8 drops depending on the size of your coconut chunks
- Store any left over drops away from heat in an air tight container and eat within a few days of making them.
- Be sure to use a study non stick saucepan.
- If you don't have fresh ginger then just use the equivalent in ground form.
- You can add some of this Ginger Syrup Recipe if you want.
- Use a large pot i.e dutch pot/oven to make this recipe.
- Don't cook the coconut on high heat, use medium because you want the coconut to cook thoroughly (don't rush the process).
- If you are using fresh coconut and don't know how to open a fresh coconut then check out my How to make Fresh Coconut Milk where there are pictures of the process.
- Make sure your coconut is cut into small pieces, you don't want then too chunky.
- DON'T leave the coconut mixture to cool down in the saucepan. As soon as it's ready proceed to spoon and set it.
- Use a baking tray lined with parchment paper. If you have access to fresh banana leaves (I'm so envious of you who do) then use as per tradition.
- For best results, use a dark sugar like coconut sugar, light sugar will yield very light looking drops.
Calories: 175kcal | Carbohydrates: 37g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 122mg | Potassium: 53mg | Fiber: 1g | Sugar: 27g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg