Jamaican coconut drops are a delightful treat that perfectly balance the sweet, spicy, and tropical flavors of the island. Made with fresh coconut, ginger, and brown sugar, these chewy bites are a beloved Jamaican snack. Follow this simple recipe to bring a taste of the Caribbean to your kitchen!
INGREDIENTS NEEDED FOR JAMAICAN COCONUT DROPS
1. Fresh Coconut
2. Water
3. Brown sugar
4. Cinnamon Stick
5. Fresh Ginger
6. Salt
7. Flour – This is optional. The flour helps the sugar settle at the bottom of the drops when you drop it on the parchment paper. Leaving it without would have the sugar settle on the top and would look more clumpy.
8. Ground Ginger
9. Pure Vanilla Extract
HOW TO MAKE JAMAICAN COCONUT DROPS
1. Prepare the Coconut: Wash and dry your coconut to get rid of any dirt. Use a metal straw to bore a hole in one of the “eyes” of the coconut to drain the coconut water. There are three small dents on the coconut. One of the them will be easy to pierce. You can also just crack open the coconut over the sink or a large bowl to drain the coconut water. Remove the hard shell and use a knife to cut the white coconut meat into small pieces, roughly 1/4″ in size.
2. In a medium pot, add water, grated ginger, cinnamon stick and salt. Bring to a boil on medium heat. Add in your coconut pieces and ginger powder. Cover and cook for 30 mins. After, remove the cover and continue cooking for another 30 mins.
3. Remove the cinnamon stick and add in the brown sugar. Cook for 35 mins, stirring frequently.
4. Reduce to medium low and add in the flour and vanilla. Cook for about 5 minutes until most of the liquid is reduce and the syrup is sticky and stretches like taffy.
5. Quickly scoop out large spoonful’s and drop it on a parchment paper to set. Work fast, as the syrup will harden as it cools.
6. Let the coconut drops cool and set completely at room temperature, about 30 minutes.
TIPS FOR PERFECT COCONUT DROPS
1. Use fresh coconut for the best flavor and texture. Pre-packaged coconut pieces can work in a pinch, but they may lack the authentic taste.
2. Adjust the ginger to your preference. If you love a spicier kick, add a little extra.
3. The sugar is what will allow the coconut to set. You can use more but do not use less than the recipe calls for.
4. If your drops are not setting, add it back to the pot. Add a couple tablespoons of water and sugar to cook it down until most of the liquid reduces and is sticky.
5. The water amount may seem like a lot compare to most recipes, but please follow the recipe as is. I have tested this many times and cooking in that amount of water for an hour softens the coconut pieces. This allows the drops to not be “trashy” when you chew it.
HOW TO STORE IT
Store the coconut drops in an airtight container at room temperature. They’ll stay fresh for up to a week—if they last that long!
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JAMAICAN COCONUT DROPS
Ingredients
- 4 cups Water
- 1 Cinnamon Stick
- 1 Small Coconut (2 cups) 200g
- 1 tbsp Grated Ginger 2" thumb
- ⅛ tsp Salt
- 1 ¼ cup Demarara Sugar 236g
- ½ tbsp Pure Vanilla Extract
- ½ tsp Ground Ginger
- 1 tsp Flour optional
Instructions
- Prepare the Coconut: Wash and dry your coconut to get rid of any dirt. Use a metal straw to bore a hole in one of the "eyes" of the coconut to drain the coconut water. There are three small dents on the coconut. One of the them will be easy to pierce. You can also just crack open the coconut over the sink or a large bowl to drain the coconut water. Remove the hard shell and use a knife to cut the white coconut meat into small pieces, roughly 1/4" in size.
- In a medium pot, add water, grated ginger, cinnamon stick and salt. Bring to a boil on medium heat. Add in your coconut pieces and ginger powder. Cover and cook for 30 mins. After, remove the cover and continue cooking for another 30 mins.
- Remove the cinnamon stick and add in the brown sugar. Cook for 35 mins, stirring frequently.
- Reduce to medium low and add in the flour and vanilla. Cook for about 5 minutes until most of the liquid is reduce and the syrup is sticky and stretches like taffy.
- Quickly scoop out large spoonful's and drop it on a parchment paper to set. Work fast, as the syrup will harden as it cools.
- Let the coconut drops cool and set completely at room temperature, about 30 minutes.
