Vietnamese Candied Coconut Ribbons Recipe
Make authentic Vietnamese Candied Coconut (Mứt Dừa) at home! These colorful candied coconut ribbons are a traditional Tet dessert made with fresh coconut and fun flavors like pandan, vanilla, and strawberry.
Servings: 6 servings
Calories: 368kcal
Equipment
- steamer
- large skillet
- 3 bowls
- butter knife
- hammer
Ingredients
- 2 coconuts fresh
- 1 ½ cups white sugar
- ¼ teaspoon Himalayan salt
- ⅛ 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.
Video
Notes
- 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.
Nutrition
Serving: 6g | Calories: 368kcal | Carbohydrates: 57g | Protein: 2g | Fat: 18g | Sodium: 97mg | Potassium: 1mg | Sugar: 50g | Calcium: 1mg | Iron: 0.02mg