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.
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.
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- 9 x 9 square baking pan
- 250 grams Coconut fresh ground
- 50 grams cashew nuts ground
- 300 grams Sugar granulated
- 2 tablespoon Rosewater
- 120 ml Water
- 2 drops Food coloring pink or other
- 2 tsp ghee
- 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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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.