If you've never tried Vietnamese Candied Coconut, you're in for a real treat! Known as Mứt Dừa in Vietnam, this colorful sweet coconut snack is traditionally enjoyed during Tet celebrations, but honestly, I could snack on these candied coconut ribbons all year long. My grandson absolutely loves them, and I have to admit, so do I! The best part is that they're sweet, chewy, slightly crunchy, and completely addictive.
One of my favorite things about making homemade candied coconut is experimenting with different flavors and colors. I used vanilla, strawberry, and pandan, but the possibilities are endless. If you're interested in exploring more authentic Vietnamese flavors, check out my guide to Basic Ingredients for Vietnamese Cooking:
What is Vietnamese Candied Coconut?
Vietnamese Candied Coconut, also called Mứt Dừa, is a traditional Vietnamese dessert made by simmering fresh coconut ribbons with sugar until they become coated in a delicate sugary crust. Often served during Tet (Vietnamese Lunar New Year), these colorful coconut candies are a beloved holiday treat and sweet snack.
Jump to:
- What is Vietnamese Candied Coconut?
- Why This Recipe Works
- Why This Vietnamese Candied Coconut Is Better Than Store-Bought
- What is My Take on Mứt Dừa Recipe?
- Ingredients
- Key Ingredients
- How to Get the Best Texture
- Common Mistakes to Avoid
- Variations
- What to Serve With Vietnamese Candied Coconut
- Expert Tips
- Frequently Asked Questions
- Storage + Reheating + Make Ahead + Meal Prep
- Closing Thoughts
- Recipe
- 💬 Comments
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Why This Recipe Works
- Uses fresh coconut for the best texture and flavor.
- Naturally gluten-free and dairy-free.
- Perfect as a Tet dessert or edible gift.
- Easy to customize with different flavorings.
- Creates beautiful colorful Vietnamese sweets that look impressive.
- Much fresher and tastier than store-bought coconut candy.
Why This Vietnamese Candied Coconut Is Better Than Store-Bought
Store-bought Vietnamese coconut candy can sometimes be overly sweet or contain preservatives. Making homemade candied coconut allows you to control the sweetness, choose your own flavors, and enjoy the incredible texture of freshly made coconut ribbon candy.
Plus, nothing beats the aroma of fresh coconut slowly crystallizing with sugar in your kitchen.
What is My Take on Mứt Dừa Recipe?
My favorite part about this Mứt Dừa recipe is the versatility. Traditional versions are often made with pandan, but I love making multiple flavors at once. Strawberry adds a fun pop of color, vanilla creates a classic sweet coconut flavor, and pandan delivers that unmistakable Southeast Asian aroma.
This traditional Vietnamese dessert also makes a fantastic homemade gift during the holidays.
Ingredients
- 2 fresh coconuts
- ¼ teaspoon Himalayan salt
- 1 ½ cup white sugar
- â…› teaspoon flavoring per bowl, Pandan, strawberry, vanilla
👉 Scroll down to the recipe card for a printable version of ingredients and instructions.
Key Ingredients
- Fresh Coconuts - Fresh coconuts provide the best texture for this coconut candy recipe. Young coconuts produce softer ribbons, while mature coconuts offer a chewier bite.
- Flavorings - Pandan is the traditional flavor used in many Vietnamese sweets, but vanilla and strawberry work beautifully too.
If you're interested in cooking more authentic Southeast Asian deserts, check out my Homemade Mini Vietnamese Sponge Cakes (Banh Bong Lan):
Step By Step Instructions
Step1: Cut the coconut in half by using a hammer (or the back of a knife) and tap the coconut along the center. While tapping, turn the coconut and repeat until it cracks open. *See notes
Step2: Lightly steam the coconut by placing the coconut halves in a steamer. Steam over high heat for about 5 to 7 minutes.
Step3: When the coconut is done steaming. Remove the steamer, then use a butter knife along the edges to remove the coconut from its shells. Once removed, use a vegetable peeler to peel off the brown side of the coconut meat.
Step4: Now it’s time to make your strips. Then, using the vegetable peeler, shred the coconut into long strips.
Step5: Once you strip all the coconut, wash the coconut strips with water until the water runs clear. 1 to 2 minutes.
Step6: In a large bowl, add coconut strips with sugar and salt, and mix well. Once mixed, divide the coconut and syrup into 3 bowls. Once divided, add your flavors. I used vanilla, strawberry, and pandan. Let mixtures marinate for 30minutes. *See notes
Step7: After 30 minutes, in a large skillet heated to medium to low heat, add the coconut and the sugar syrup. Gently toss the coconut continuously until it dries and turns opaque for about 20 to 30 minutes.
Step8: Once done cooking, transfer to a wire rack to cool completely. Repeat with the remaining bowls.
How to Get the Best Texture
- Use fresh coconuts whenever possible.
- Keep the heat at medium-low to prevent burning.
- Stir continuously once the sugar begins crystallizing.
- Allow the coconut ribbons to cool completely before storing.
- Do not rush the drying process or your flavored candied coconut may become sticky.
Common Mistakes to Avoid
- Cooking over high heat.
- Not washing the coconut strips thoroughly.
- Stopping stirring too early.
- Using old or dried coconut.
- Overcrowding the skillet.
Variations
- Use pandan for a traditional pandan candied coconut.
- Add natural food coloring for vibrant Tet treats.
- Try coffee, matcha, or ube flavorings.
- Mix several colors together for festive Vietnamese Lunar New Year treats.
What to Serve With Vietnamese Candied Coconut
Creating a Vietnamese-inspired spread? Serve these sweet coconut snacks alongside:
Flavorful Vietnamese Seared Beef for a complete Vietnamese feast:
A bowl of comforting Pho Tai:
Savory Baked Vietnamese Chicken Wings for an appetizer or main course:
Expert Tips
- In Step 1 Cut the coconut in half- I have trouble holding the coconut and tapping it. I take a towel and tap the coconut on the ground outside. I use the outside to avoid a mess inside my kitchen.
- In Step 6 If you are only making one flavor, I would still split it into 3 bowls to make cooking easier.
- I find cracking coconuts outside helps reduce kitchen mess.
- If you don't have time to prepare fresh coconut, purchase young coconut ribbons in syrup.
- Even when making one flavor, divide the mixture into three bowls to make cooking easier.
- Cool completely before storing to preserve the sugar coating.
Frequently Asked Questions
Mứt Dừa is a traditional Vietnamese coconut candy commonly served during Tet celebrations.
Absolutely! Vietnamese Candied Coconut stores well and is ideal for holiday gifting.
Fresh coconut is strongly recommended for authentic texture and flavor. If you don' t have time purchase young coconut ribbons in syrup.
Sticky coconut usually means it wasn't cooked long enough for the sugar to crystallize fully.
Pandan, vanilla, strawberry, coffee, matcha, and ube are all delicious options.
Storage + Reheating + Make Ahead + Meal Prep
- Storage - Store cooled Vietnamese coconut candy in an airtight container at room temperature for up to 2 weeks.
- Reheating - No reheating is necessary. Enjoy at room temperature.
- Make Ahead - This traditional Vietnamese dessert is perfect for making several days before serving.
- Meal Prep - Prepare multiple flavors at once and package them individually for gifts or easy snacking.
Closing Thoughts
Whether you're celebrating Tet or simply craving something sweet, this Vietnamese Candied Coconut recipe is a fun and rewarding treat to make at home. These colorful candied coconut ribbons are beautiful, delicious, and guaranteed to disappear quickly. Once you make homemade Mứt Dừa, you'll never want store-bought coconut candy again!
Did you make this Vietnamese Candied Coconut Recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Vietnamese Candied Coconut Ribbons Recipe
Ingredients
- 2 coconuts fresh
- 1 ½ cups white sugar
- ¼ teaspoon Himalayan salt
- â…› teaspoon flavoring Pandan, vanilla, strawberry
Instructions
- Cut the coconut in half by using a hammer (or the back of a knife) and tap the coconut along the center. While tapping, turn the coconut and repeat until it cracks open. *See notes
- Lightly steam the coconut by placing the coconut halves in a steamer. Steam over high heat for about 5 to 7 minutes.
- When the coconut is done steaming. Remove the steamer, then use a butter knife along the edges to remove the coconut from its shells. Once removed, use a vegetable peeler to peel off the brown side of the coconut meat.
- Now it’s time to make your strips. Then, using the vegetable peeler, shred the coconut into long strips.
- Once you strip all the coconut, wash the coconut strips with water until the water runs clear. 1 to 2 minutes.
- In a large bowl, add coconut strips with sugar and salt, and mix well. Once mixed, divide the coconut and syrup into 3 bowls. Once divided, add your flavors. I used vanilla, strawberry, and pandan. Let mixtures marinate for 30minutes. *See notes
- After30 minutes, in a large skillet heated to medium to low heat, add the coconut and the sugar syrup. Gently toss the coconut continuously until it dries and turns opaque for about 20 to 30 minutes.
- Once done cooking, transfer to a wire rack to cool completely. Repeat with the remaining bowls.
Expert Tips:
- In Step 1 Cut the coconut in half- I have trouble holding the coconut and tapping it. I take a towel and tap the coconut on the ground outside. I use the outside to avoid a mess inside my kitchen.
- In Step 6 If you are only making one flavor, I would still split it into 3 bowls to make cooking easier.
- I find cracking coconuts outside helps reduce kitchen mess.
- If you don't have time to prepare fresh coconut, purchase young coconut ribbons in syrup.
- Even when making one flavor, divide the mixture into three bowls to make cooking easier.
- Cool completely before storing to preserve the sugar coating.
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