Kokosbrood

Ingredients

Candy

• 500 gfresh grated coconut
• 600 gsugar
• 200 mlwater
• 200 mlcoconut milk
• 1 tspvanilla
• a pinch of salt

Colour

• red or pink food colouring

Optional

• 1 tspground cinnamon
• 1 tspalmond extract

Directions

1. Use fresh grated coconut if you can. Desiccated works but gives a drier, sandier block.
2. Boil the sugar and water together for 5 minutes into a syrup.
3. Add the coconut, coconut milk, vanilla and salt, and cook over a medium heat, stirring constantly.
4. Stir without stopping. It is almost entirely sugar and it catches and scorches within seconds of being left alone.
5. Cook for 15 to 20 minutes until the mixture thickens noticeably and pulls away from the sides of the pan.
6. The test is the spoon: drag it across the base and the trail should stay open for a second before closing.
7. Divide the mixture in two while it is still hot.
8. Colour one half pink and leave the other white.
9. The two-colour layering is what makes it kokosbrood rather than plain coconut candy, and the pink is entirely for the look.
10. Line a small deep tin with paper and press the white half in firmly, levelling it.
11. Press the pink half on top and compact it down hard.
12. Press both layers down properly. Loosely packed, the two layers separate when cut and the block crumbles.
13. Some households do three layers, white between two pink, which is the fancier version.
14. Let it cool completely and set for at least 2 hours at room temperature.
15. Turn it out and cut it into small blocks about 2 cm square with a sharp knife.
16. Cut it small. It is intensely sweet and a large piece is more than anyone wants.
17. It keeps a couple of weeks in a tin and it is standard at Surinamese birthdays and celebrations.
18. The name means coconut bread, though it is a confection and not bread at all.

Technique

• It is very sweet by design and is served in small pieces alongside other Surinamese sweets.
• The Dutch Caribbean and Suriname share it, and it turns up in Dutch shops with a Surinamese connection.
• Fresh coconut gives a chewier, moister block that keeps better.

Substitutions

• Desiccated coconut soaked in coconut milk for 20 minutes first.
• Condensed milk in place of some of the sugar and coconut milk.

Variations

• In three layers, pink and white and pink.
• With cinnamon or almond extract.
• Made plain white, with no colouring at all.

History

Sold at markets and bakeries in Paramaribo; the name means coconut bread although it is a sweet.

Frequently asked questions

What is Kokosbrood?

Kokosbrood is a dessert from Suriname: chewy pink and white coconut candy cut into small blocks. Sold at markets and bakeries in Paramaribo; the name means coconut bread although it is a sweet.

How long does Kokosbrood take to make?

Kokosbrood takes 15 min plus 2 hr setting of preparation and 25 min of cooking. The recipe makes about 40 pieces. It is rated medium to make.

What can I substitute in Kokosbrood?

Yes, within limits. Desiccated coconut soaked in coconut milk for 20 minutes first. Condensed milk in place of some of the sugar and coconut milk.

What is the most important thing to get right in Kokosbrood?

The two-colour layering is what makes it kokosbrood rather than plain coconut candy, and the pink is entirely for the look.