Published: December 18, 2017 Last Modified: December 5, 2019 Freda Dias

Coconut Toffee Recipe

Coconut toffee is a popular Indian Christmas sweet. You need only 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and ghee.

You can either flavor coconut toffee with cardamom powder, rose extract or vanilla extract. Today I’ve used vanilla extract. In terms of texture, it is hard on the outside, due to the crystallization of sugar, but just melts in your mouth and all of that grated coconut gives a wonderful chewy texture.

I used to love coconut toffee as a kid, in fact, I still do! Now, these can be pretty addictive, especially if you have a big sweet tooth like me! I learnt these from my Mum in law, and was surprised to know how simple a sweet this was to prepare!

If you are hard pressed for time or on a lookout for something quick to prepare for your Christmas sweet platter, then this coconut toffee just fits the bill. Make some this Christmas and share them with your near and dear ones!

Be forewarned though, this is a really sweet dessert. Coz it is basically made of sugar and water to which coconut, semolina, and some flavoring are added. It needs that amount of sugar to help it reach a soft ball stage. As soon as the mixture hits the greased pan, it will begin to set. In about an hour or two, this sets up completely.

This coconut toffee is not a difficult recipe and there are very few chances of messing it up. It’s as easy as can be. Make sure you gather all your ingredients and have them measured out before you start the process of cooking. This recipe yields about 24, 1-inch pieces, you can multiply for more yield.

Table of Contents

STEP BY STEP INSTRUCTIONS TO MAKE COCONUT TOFFEE

1.Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.

2.Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.

3.Add few drops of food color.

4.Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.

5.Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.

6.As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.

7.Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container.

NOTES

1.You can multiply this recipe to get more yield.

2.You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee. If you are adding rose extract/essence, add it at the same time in place of vanilla extract.

LOOKING FOR MORE CHRISTMAS SWEETS? DO CHECK OUT THESE DELICIOUS TREATS TOO

HOW TO MAKE COCONUT TOFFEE?