Also called simply ‘drops’, these chewy toffees are a favourite sweet treat of Jamaicans everywhere. I love the punch the ginger adds to cut through the sweetness. Don’t be tempted to take the mixture off the stove too soon or it won’t set; once it starts to get sticky keep a close eye on it, stirring more frequently until almost all the moisture has gone and there are just bits of bubbling toffee between the chunks of coconut. Once it’s off the heat the toffee sets very quickly, so move fast when transferring the drops to the tray to cool.
Makes about 16
Ingredients
- 1 mature coconut
- 2 cups water
- 1¼ cups brown sugar
- 1 tablespoon finely grated ginger
- 1 teaspoon ground ginger
- Freshly grated nutmeg, to taste
- Salt flakes, to taste
Method
- Remove the flesh from the coconut and peel off and discard as much of the brown skin as possible.
- Cut the flesh into a small dice.
- Bring water to the boil in a saucepan large enough to hold the coconut.
- Stir in coconut and remaining Ingredients, reduce heat to medium and cook for about an hour, stirring often, until the mixture is very sticky with almost no little liquid left.
- Meanwhile, line a baking tray with baking paper.
- Using 2 spoons, quickly scoop the mixture out of the pan, dropping it in small mounds onto the baking tray with a little space between each one.
- Set aside to cool.
- Serve Jamaican coconut drops immediately or store refrigerated with baking paper between each one so they don’t stick together.
This recipe is inspired by Bajan chef Paul Carmichael. Watch him making his Barbadian Cucumber Souse here.
FAQ
Can you make coconut drops from dried coconut?
Dried coconut shards do not work for coconut drops, they don’t hold together in the toffee.
What sort of coconut is used for coconut drops?
Caribbean coconut drops are made from a mature coconut with firm white flesh. Young drinking coconuts with gelatinous flesh won’t work.
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