Kashata Coconut Candy

Kashata is a traditional, brightly colored Ugandan sweet sold in markets and by street vendors. Our version contains cinnamon but other spices, such as ground cardamom, can also be used. This sweet coconut candy pairs well with chocolate or roasted peanuts.

Ingredients

  • 2 cups unsweetened shredded coconut
  •  cup milk
  • 2 cups granulated sugar
  • ½ cup water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt
  • 1 teaspoon Nielsen-Massey Ugandan Pure Vanilla Extract
  • all-natural food coloring to color your candy (optional)

Directions

Butter the sides and bottom of a 9×9-inch baking dish. Set side.

Combine the coconut and milk in a medium bowl. Stir until the milk has been absorbed; set aside.

Combine sugar and water in a medium saucepan. Place over medium heat and cook without stirring until all the sugar has dissolved. Continue cooking until the syrup has reached 230°F, about 6 to 8 minutes.

Add the coconut mixture, cinnamon and salt to the syrup in the saucepan; stir well. Continue cooking and stirring for about 8 to 10 minutes or until the mixture pulls away from the pan and there is no pooling of liquid under the mixture. Reduce heat if the mixture begins to brown. Stir in the vanilla extract.

Transfer to the prepared dish and spread evenly using a buttered spatula or butter knife. Let rest for 5 to 8 minutes then cut into 1½-inch squares. Cool completely before serving.

Notes

If desired, use all-natural food coloring to give your candy some extra flair. We suggest adding a small amount of coloring to the sugar and water mixture prior to adding the coconut. 

  • 180 grams unsweetened shredded coconut
  • 94 ml milk
  • 400 grams granulated sugar
  • 125 ml water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt
  • 1 teaspoon Nielsen-Massey Ugandan Pure Vanilla Extract
  • all-natural food coloring to color your candy (optional)

Directions

Butter the sides and bottom of a 22×22-centimeters baking dish. Set aside.

Combine the coconut and milk in a medium bowl. Stir until the milk has been absorbed; set aside.

Combine sugar and water in a medium saucepan. Place over medium heat and cook without stirring until all the sugar has dissolved. Continue cooking until the syrup has reached 110°C, about 6 to 8 minutes.

Add the coconut mixture, cinnamon and salt to the syrup in the saucepan; stir well. Continue cooking and stirring for about 8 to 10 minutes or until the mixture pulls away from the pan and there is no pooling of liquid under the mixture. Reduce heat if the mixture begins to brown. Stir in the vanilla extract.

Transfer to the prepared dish and spread evenly using a buttered spatula or butter knife. Let rest for 5 to 8 minutes then cut into 4-centimeter squares. Cool completely before serving.

Notes

If desired, use all-natural food coloring to give your candy some extra flair. We suggest adding a small amount of coloring to the sugar and water mixture prior to adding the coconut. 

  • 10 minprep

  • 30 mincook

  • 16servings