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
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Dried coconut shards do not work for coconut drops, they don’t hold together in the toffee.
Caribbean coconut drops are made from a mature coconut with firm white flesh. Young drinking coconuts with gelatinous flesh won’t work.