East African Coconut Kashat
A traditional sweet coconut candy made with sugar, cardamom, and coconut, popular as a snack or festive dessert in coastal East Africa
Ingredients
- 1⅓ cup sugar
- 1 cup water
- 2 cups coconut (grated or desiccated)
- 1/2 teaspoon cardamom powder
- 1-3 drops red food colour
Instructions
Prepare the syrup:
- Add sugar and water to a heavy-bottomed pan.
- Stir until the sugar dissolves and bring it to a boil.
Check syrup consistency:
- Allow the sugar syrup to cook until it reaches one-string consistency.
- Test by cooling a small drop and stretching it between your fingers.
Add flavour and coconut:
- Add food colour, cardamom powder, and grated coconut.
- Mix well.
Cook the mixture:
- Reduce heat to low and cook for about 5–10 minutes until most of the liquid evaporates and the mixture thickens into a uniform mass.
Shape the kashata:
- Transfer the mixture onto a greased tray or parchment paper and spread to your desired thickness.
Mark the cuts:
- While still warm, lightly mark cut lines with a knife to guide cutting later.
Cool and cut:
- Allow the kashata to cool completely, then cut into squares, diamonds, or desired shapes.
Serve:
- Serve as a sweet snack or store in airtight containers.
Notes
Pro Tips:
✔ Cook the sugar syrup to one-string consistency for proper binding.
✔ Use low heat after adding coconut to avoid burning.
✔ Remove any coconut shell pieces if using freshly grated coconut.
✔ If the mixture is too soft, reheat briefly to evaporate excess moisture.
✔ If too firm, reheat with 2 tablespoons of water to soften slightly.
✔ Use low heat after adding coconut to avoid burning.
✔ Remove any coconut shell pieces if using freshly grated coconut.
✔ If the mixture is too soft, reheat briefly to evaporate excess moisture.
✔ If too firm, reheat with 2 tablespoons of water to soften slightly.