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Super Easy Coconut Toffee

Updated: Jul 4, 2025

If you’re looking to whip up a Christmas sweet in a snap, this Coconut Toffee recipe is just what you need! This coconut toffee is filled with classic Goan flavours of coconut, rose water and cardamom.

Ingredients


  • 290 grams (1½ cups) White Granulated Sugar 

  • ½ cup Water

  • 2 tbsp Rose Water

  • 180 grams (2 cups) Unsweetened Desiccated Coconut  

  • ¼ tsp Salt

  • 4 grams (2 tbsp) Milk Powder

  • 8 grams (2 tbsp) Cashew Nut Powder, unsalted 

  • ¼ tsp Ground Cardamom 

  • 1-2 drops Gel Food Colour, of your choice


Method


  1. First start by lining an 8×8 inch cake pan with parchment paper

  2. In a medium bowl, add the desiccated coconut, milk powder, cashew nut powder and salt and give it a quick mix.

  3. To a cool pot, add the sugar, water and rose water.  Switch the stove on to a medium heat and allow the sugar to melt without stirring it. Swerve the pot around occasionally if need be. You want the melted sugar syrup to come to a temperature of 235F/113C degrees which is basically a softball consistency. Alternatively, you can check it by dropping a spoon full of the sugar syrup in a bowl of ice cold water and if it forms into string at the bottom, you know the sugar syrup is ready.

  4. Now add the food colour and give it a mix till the colour gets well blended with the sugar syrup.

  5. Toss in the desiccated coconut mix and the cardamom powder and mix it for about a minute or two till the coconut has hydrated and absorbed all the delicious flavours.

  6. Once the coconut toffee has thickened just a little, it is ready. Empty it into the prepared cake pan and allow it to cool just a little before lightly marking the pieces of coconut toffee.

  7. When the coconut toffee has cooled completely, brush a little butter on a sharp knife and cut the coconut toffee into pieces.

  8. To decorate the coconut toffee, put a dot of royal icing and place a silver bead on the top of it.

  9. Note:  To make the royal icing take a quarter cup of icing/confectioner’s sugar and add just enough water to get it to a pipable consistency.

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