📝 About This Recipe
A beloved staple of Jamaican roadsides and sweet shops, Coconut Drops are rustic, chewy confections that perfectly capture the essence of the Caribbean. These treats feature hand-diced fresh coconut simmered in a rich, spicy caramel of brown sugar and aromatic ginger until they reach a blissful, candy-like consistency. What makes them truly special is the contrast between the firm, nutty bite of the coconut and the warm, lingering heat of the ginger, offering a taste of island sunshine in every mouthful.
🥗 Ingredients
The Coconut Base
- 2 cups Fresh Dried Coconut (finely diced into 1/4 inch cubes; must be fresh brown coconut, not shredded)
- 1/2 cup Water (for simmering)
The Sweet & Spicy Syrup
- 1 1/2 cups Dark Brown Sugar (packed; provides a deep molasses flavor)
- 3-4 tablespoons Fresh Ginger Root (finely minced or grated for a spicy kick)
- 1/4 cup Granulated Sugar (helps with the setting process)
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
Preparation Essentials
- 1 sheet Banana Leaf or Parchment Paper (for dropping the hot mixture onto)
- 1 teaspoon Vegetable Oil (for lightly greasing the surface)
👨🍳 Instructions
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1
Begin by extracting the coconut meat from the hard shell. Use a hammer to crack the shell, then a dull knife to pry the meat out. Peel off the thin brown skin if desired, though leaving it on adds a rustic look.
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2
Hand-dice the coconut meat into small, uniform cubes, approximately 1/4 inch in size. Do not grate the coconut; the chunky texture is the hallmark of a true Jamaican Drop.
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3
Prepare a large baking sheet by lining it with parchment paper or a clean, greased banana leaf. Lightly grease the surface with a tiny bit of oil to ensure the drops don't stick.
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4
In a heavy-bottomed pot or a Dutch oven, combine the diced coconut and 1/2 cup of water. Bring to a boil over medium-high heat.
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5
Allow the coconut to simmer for about 10 minutes until the water has reduced by half and the coconut has softened slightly.
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6
Add the dark brown sugar, granulated sugar, and minced ginger to the pot. Stir well to ensure the sugar is fully dissolved.
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7
Stir in the salt, cinnamon, and nutmeg. Reduce the heat to medium and let the mixture simmer uncovered.
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8
Cook the mixture for 25-35 minutes, stirring frequently with a wooden spoon. You are looking for the sugars to caramelize and thicken into a heavy, sticky syrup.
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9
Observe the bubbles; as the moisture evaporates, the bubbles will become larger, slower, and more 'angry' looking. This is the stage where the sugar is reaching the soft-crack point.
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10
Stir in the vanilla extract during the last 2 minutes of cooking. The mixture is ready when it is very thick, dark, and the syrup coats the coconut chunks heavily, leaving a trail when the spoon is moved through the pot.
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11
Quickly remove the pot from the heat. Working fast before the sugar sets, use a large spoon to scoop up portions of the mixture.
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12
Drop the mounds onto your prepared parchment paper or banana leaf. They should naturally form rugged, mountain-like heaps.
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13
Allow the drops to cool completely at room temperature for at least 30-45 minutes. They will harden and become firm as they cool.
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14
Once set, peel them off the paper. They should be hard on the outside but slightly chewy in the center. Serve immediately or store in an airtight container.
💡 Chef's Tips
Always use fresh coconut; desiccated or bagged shredded coconut will not provide the correct texture or moisture content. Be very careful with the hot sugar syrup; it can cause severe burns, so avoid touching the mixture until it is fully cooled. If your drops aren't hardening, you likely didn't cook the syrup long enough; you can return the mixture to the pot and simmer for a few more minutes. For an extra spicy kick, use a microplane to grate the ginger so it distributes evenly and releases more juice into the syrup. To test if it's ready, drop a tiny bit of syrup into a glass of cold water; if it forms a soft, pliable ball, it’s ready to be 'dropped'.
🍽️ Serving Suggestions
Serve as a midday snack with a glass of ice-cold Jamaican Ginger Beer. Pair with a cup of hot Blue Mountain Coffee for a sophisticated Caribbean dessert experience. Place in small cellophane bags tied with twine for a beautiful, authentic homemade gift. Enjoy alongside a slice of sharp cheddar cheese for a classic sweet-and-savory Jamaican pairing. Serve as part of a dessert platter with other 'sweet treats' like Gizzada and Grater Cake.