Coconut Cordial Sweet
Coconut Cordial sweet or coconut fudge is an East-Indian specialty made during Christmas. Packed with coconut flavor and a little cashew nuts this is a very addictive dessert. I highly recommend making more than you think you need.
![Pieces of coconut fudge on a white plate.](https://eastindianrecipes.net/wp-content/uploads/2019/11/Cordial-Coconut-Sweet-East-Indian-Christmas-Sweet1.jpg)
If you love coconut you will love this recipe. It does involve some effort to stir the coconut and sugar over low heat until you have a thick mass which can then be cut into shapes. A word of caution – make sure you use a spoon or spatula with a long handle because as with all fudge this one has a lot of splattering.
At a Christening, have you ever been served a pink or blue sweet with the baby’s name on it? Well, that would be this coconut fudge.
Ingredients and substitutes
- Coconut – only use the fresh white part of the grated coconut. This way you will get a nice color for the sweet.
- Sugar – again use white granulated sugar that will give a nice bright color to the sweet.
- Cashews – enhance the flavor of the sweet. You can also use almonds instead of cashews.
- Rose – when combined with coconut it adds a wonderful flavor.
- Ghee- you can also use clarified butter instead of ghee.
- Color – use light color edible food coloring.
![Slices of coconut fudge on the plate.](https://eastindianrecipes.net/wp-content/uploads/2019/11/Cordial-Coconut-Sweet-East-Indian-Christmas-Sweet2.jpg)
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Equipment /Tools
- Saucepan
- Spatula
- 9 x 9 square baking pan
Ingredients
- 250 grams Coconut fresh ground
- 50 grams cashew nuts ground
- 300 grams Sugar granulated
- 2 tbsp Rosewater
- 120 ml Water
- 2 drops Food coloring pink or other
- 2 tsp ghee
Instructions
- Pan – Generously butter a 9 x 9 square baking pan – set aside
- Coconut – Grate the fresh white part of the coconut and pulse it in a blender until smooth. Use the rose water to help blend it. Pro tip – use as little liquid as you can otherwise you will have to stir for longer.
- Sugar syrup – In a large saucepan over medium heat combine the sugar and water. Cook until all the sugar has dissolved and you have a thick syrup consistency.
- Coconut – Add the ground coconut and ground cashew nuts to the sugar syrup and continue to stir over medium-low heat
- Stir – Continue to cook until the mixture becomes thick and start to leave the side of the pan. Add the food color and continue to stir. Cordial – Coconut Fudge – Christmas Sweets
- Set – Pour the mixture into the prepared buttered pan and spread evenly. Then, use the bottom of a flat bowl or glass to press down so you have a nice firm smooth fudge. Pro tip – pressing down will ensure you have a firm fudge that won't easily break.
- Slice – Brush the knife with ghee and cut it into desired shapes – traditionally coconut cordial is cut into rectangles or diamonds.
- Cool – transfer to a cooling rack to cool completely. Then, store them in an airtight container.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Dear,
Can u pl help me wt a recipe for Milk cream, BUT using Milk Maid.
Hey Andrea. I just posted it today. Thanks
Hi Veena, how many days in advance can I prepare it and how can I store it till Christmas time?
Priya, Fresh coconut sweets are perishable. These will not stay for more than a week. These are usually the last Christmas sweets made in our home because they don’t last long.
I tried it and it came out perfect!
Thank you for the lovely feedback Maria. Happy Holidays to you.