Jamaican Coconut Drops

Name: Jamaican Coconut Drops
Yield: 16
Cuisine: Caribbean
Ingredients: 1 mature coconut; 1.25 cups brown sugar; 1 tablespoon finely grated ginger; 1 teaspoon ground ginger; Freshly grated nutmeg

Also called simply ‘drops’, Jamaican Coconut Drops are a favourite sweet treat of Jamaicans everywhere. I love the punch the ginger adds to cut through the sweetness of these chewy toffees. 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 coconut drops to the tray to cool. This recipe is inspired by Bajan chef Paul Carmichael, see him making his Caribbean bakes in the video below.

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.