📝 About This Recipe
A beloved staple of Jamaican street food, Coconut Drops are rustic, chewy, and intensely aromatic ginger-spiced treats. Made by boiling hand-cut coconut chunks in a concentrated ginger-sugar syrup until they crystallize into golden clusters, these 'drops' offer a perfect balance of tropical sweetness and spicy heat. They are a nostalgic reminder of island life, celebrated for their unique crunch and the deep, caramelized flavor of Muscovado sugar.
🥗 Ingredients
The Coconut Base
- 2 cups Dry Brown Coconut (flesh removed from shell and diced into 1/4-inch cubes)
- 1 1/2 cups Water (for boiling the coconut)
The Flavoring and Syrup
- 1 1/2 cups Dark Brown Sugar (packed; preferably Jamaican Muscovado for depth)
- 3-4 tablespoons Fresh Ginger (grated or very finely minced for heat)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/2 teaspoon Ground Cinnamon (optional but recommended)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Salt (to balance the sweetness)
👨🍳 Instructions
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1
Start by preparing your work surface. Line a large baking sheet or a clean wooden cutting board with parchment paper or a silicone mat. If you want to be traditional, you can use greased banana leaves.
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2
Dice the coconut meat into small, uniform 1/4-inch cubes. Consistency is key here to ensure even cooking and a pleasant texture in every bite.
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3
In a heavy-bottomed pot or a Dutch oven, combine the diced coconut and 1 1/2 cups of water. Bring the mixture to a boil over medium-high heat.
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4
Allow the coconut to simmer for about 10-12 minutes. This softens the coconut slightly and infuses the water with natural coconut oils.
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5
Stir in the dark brown sugar, grated ginger, salt, cinnamon, and nutmeg. Stir well until the sugar has completely dissolved.
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6
Reduce the heat to medium and let the mixture boil uncovered. You will need to stir occasionally at first to prevent sticking.
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7
As the water evaporates, the syrup will begin to thicken and turn into a dark, glossy amber color. This process usually takes 25-30 minutes.
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8
Watch for the 'thread' stage. When the bubbles become large, slow, and look 'heavy,' and the syrup coats the back of a spoon thickly, you are close.
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9
Stir in the vanilla extract during the last 2 minutes of cooking to preserve its aromatic profile.
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10
Once the liquid has reduced to a thick, sticky caramel that barely flows when the pot is tilted, remove the pot from the heat.
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11
Working quickly before the sugar begins to harden, use a large spoon to scoop up portions of the mixture and 'drop' them onto your prepared parchment paper.
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12
Allow the drops to cool completely at room temperature for at least 30 minutes. They will harden into firm, craggy mounds as they cool.
💡 Chef's Tips
Use a fresh brown coconut rather than bagged flakes; the moisture and oil in fresh coconut are essential for the right texture. Do not skip the fresh ginger—it provides the signature 'zing' that cuts through the heavy sugar. If the sugar crystallizes too early, add a tablespoon of water and stir over low heat to melt it back down. Be extremely careful when dropping the mixture; boiled sugar is incredibly hot and can cause severe burns. Store the finished drops in an airtight container at room temperature for up to two weeks.
🍽️ Serving Suggestions
Serve as a sweet snack alongside a hot cup of Jamaican Blue Mountain coffee. Pair with a cold glass of homemade Ginger Beer for a double hit of spice. Enjoy as a 'street food' dessert after a meal of Jerk Chicken and Rice and Peas. Pack them in small cellophane bags with ribbons for a beautiful, authentic Caribbean food gift. Crumble a leftover drop over vanilla bean ice cream for an incredible tropical sundae topping.