Jamaican Coconut Drops
Caribbean Jamaican street sweet, chunks of fresh coconut cooked in ginger-spiced brown sugar syrup, dropped onto banana leaves and set hard.
Caribbean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Line a baking tray with parchment, lightly oiled. Peel and cut 150g fresh coconut into 1cm chunks. Finely grate 2 tsp fresh ginger. Measure 120g dark brown sugar, 100ml water, 0.25 tsp cinnamon, 0.25 tsp nutmeg, 1 pinch salt, and 0.25 tsp vanilla extract.
Simmer
Combine coconut chunks, brown sugar, ginger, water, cinnamon, nutmeg, and salt in a heavy saucepan. Bring to a simmer over medium heat, stirring 3–4 minutes until sugar dissolves completely. Liquid should be clear and uniform.
Reduce
Continue cooking over medium heat, stirring often, 12–15 minutes as liquid reduces and thickens dramatically, turning deep mahogany. Mixture should coat coconut heavily and pull away from pan sides. Test readiness by dropping a spoonful onto parchment; if it holds shape in 30 seconds without spreading, it's ready.
Finish
Remove from heat and stir in vanilla extract quickly. Working fast, drop heaping tablespoons of hot mixture onto lined tray, spaced 3cm apart, yielding roughly 8 drops. Mixture sets quickly.
Plate
Cool at room temperature 15 minutes until drops are firm and glossy. Peel off parchment and plate 4 drops per person. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.