Vietnamese Candied Coconut Ribbons, known as Mứt Dừa, are a traditional Vietnamese delicacy that embodies the rich cultural heritage and culinary artistry of Vietnam. This festive treat is most commonly prepared and enjoyed during Tết, the Vietnamese Lunar New Year, symbolizing prosperity and happiness for the coming year. Made from coconut flesh, which is meticulously sliced into thin ribbons, then simmered in a fragrant syrup of sugar and sometimes pandan leaves for a natural green color and unique flavor, Mứt Dừa offers a delightful mix of sweetness and chewiness. The process of making these candied coconut ribbons is both an art and a tradition, passed down through generations, reflecting the Vietnamese people’s creativity and their deep connection to culinary traditions. Whether enjoyed as a snack on its own or used as a decorative topping for cakes and other desserts, Mứt Dừa captures the essence of Vietnamese festivity and the joy of sharing with loved ones.
What is Candied Coconut Ribbons?
Mứt Dừa is a traditional Vietnamese treat that is especially popular during Lunar New Year celebrations. It consists of sweet, chewy candied coconut ribbons that have a lightly sweet flavor and pleasant, chewy texture.
Mứt Dừa is often enjoyed as a snack or dessert, and the colorful ribbons can also be used as edible decorations during the Lunar New Year. The candying process concentrates the flavor of fresh coconut while also allowing it to keep for several weeks or months.
Cultural Significance
In Vietnam, Mứt Dừa is a traditional treat that is often made around Lunar New Year. The candied coconut ribbons symbolize the sweetness wished for in the coming year. They are frequently used as decorations or given as edible gifts. Regional variations exist, with some areas preferring brown sugar or including spices like ginger. Regardless of preparation, Mứt Dừa remains a beloved part of Vietnamese culture.
Ingredients For Candied Coconut Ribbons
- Young coconut shreds: Use fresh shreds or rehydrate dried unsweetened coconut. Avoid using coconut with added syrup or sweeteners.
- Sugar: White sugar yields the clearest ribbons. Brown or coconut sugar can also be used but may darken the coconut.
- Food coloring (optional): Only a small amount is needed to tint the coconut. Use sparingly.
Instructions For Candied Coconut Ribbons
Preparation
- Rinse the coconut shreds and drain well.
- In a large bowl, mix the coconut thoroughly with the sugar. Allow it to marinate for 5-10 minutes, which helps draw out moisture and infuse flavor.
- Optional: Add a small amount of food coloring and mix until evenly distributed.
Cooking
- Transfer the coconut mixture to a large non-stick pan. Cook over medium-high heat, stirring constantly with a spatula or chopsticks.
- As the mixture cooks, the liquid will slowly evaporate. Lower the heat if the coconut begins browning. Continue stirring regularly.
- Once the coconut becomes sticky and starts to darken, add the vanilla sugar, if using.
- Continue stirring every couple minutes until the coconut ribbons become completely dry and opaque. They should not stick together. Watch carefully to prevent burning.
Tips and Substitutions
- Drying the coconut completely is important for proper storage and shelf life. Do not stop cooking prematurely while moisture remains.
- Choose coconut marked “light syrup” if buying pre-shredded coconut. Avoid sweetened varieties.
- Only a tiny amount of food coloring is needed to tint the coconut. More can make it unnaturally neon.
- Use a non-stick pan to prevent sticking and ease cleanup.
- Have patience during the drying process. Evaporating the moisture takes time. Keep heat low and stir often.
- Chopsticks or a heat-resistant spatula work well for stirring the sticky coconut shreds.
Serving Suggestions
Mứt Dừa can be enjoyed:
- As a sweet snack or dessert
- For decorating cookies or cakes
- As an edible decoration for Lunar New Year
- Formed into shapes using cookie cutters
- Arranged decoratively on plates or in glasses
Its sweetness makes it a nice accompaniment to teas or coffee. It also pairs well with tropical fruits like mango or pineapple.
Storage For Candied Coconut Ribbons
Mứt Dừa can be stored at room temperature in an airtight container for 2-3 weeks. For longer storage, refrigerate for up to 2 months or freeze for up to 6 months. Reheat briefly in the microwave or low oven before serving if desired.
Safety Tips
- Use caution when cooking over high heat, as the bubbling sugar mixture can burn easily.
- Allow the coconut to cool completely before tasting or touching to avoid burns.
- Store in an airtight container out of humidity and direct sunlight.
- Refrigerate after opening if not planning to consume within 2-3 weeks.
Ingredients
- 2 young coconuts
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 cup Water
- Vanilla extract or pandan leaves
- Food coloring
Instructions
- Peel off the brown outer husk of the young coconut. Using a vegetable peeler or a box grater, shred the white flesh of the coconut into thin ribbons.
- Rinse the shredded coconut in cold water several times to remove any excess milk. In a large bowl, soak the shredded coconut in cold water for 2-3 hours. Drain thoroughly.
- In a clean bowl, combine the shredded coconut, sugar, salt, and water. If using pandan leaves, add the knotted pandan leaves to the bowl. If using pandan extract, add it now. Mix well and let the mixture marinate for at least 30 minutes, or up to overnight, for deeper coconut flavor.
- Transfer the coconut mixture with the marinating liquid into a large pot or non-stick pan. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to low and simmer the coconut mixture, stirring constantly, for about 45 minutes to 1 hour, or until the coconut becomes translucent and the syrup thickens. The consistency should be like thick jam.
- During the last 15 minutes of simmering, you can remove the pandan leaves (if using). If you prefer drier candied coconut, spread the mixture on a large baking sheet lined with parchment paper.
- If you want different colored coconut ribbons, divide the mixture into portions and add a few drops of your desired food coloring to each portion.
- Once the coconut mixture has reached the desired consistency, remove the pot from heat. Using two forks, carefully transfer the translucent coconut onto a baking sheet lined with parchment paper. Spread the coconut into thin strands, separating them slightly to prevent sticking.
- Allow the candied coconut to cool completely at room temperature for several hours, or overnight, until completely dry and set.
- Once completely dry and cool, store your Vietnamese Candied Coconut Ribbons (Mứt Dừa) in an airtight container at room temperature for up to 2 weeks.
Notes
- Use a young coconut for the best flavor and texture. Young coconuts have softer flesh that will shred more easily and yield a chewier candy.
- You can substitute pandan extract with 1 teaspoon of vanilla extract.
- If the coconut mixture thickens too quickly while simmering, add a tablespoon or two of water to prevent burning.
- Be patient during the drying process. The candied coconut will harden and become chewier as it dries completely.
Nutrition Facts
Vietnamese Candied Coconut Ribbons
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 400 | |
% Daily Value* | ||
Total Fat 15 | 23.1% | |
Saturated Fat 8 | 40% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 20 | 0.8% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 2 | 8% | |
Sugars 30 | ||
Protein 4 |
Vitamin A Low | Vitamin C Low | |
Calcium Low | Iron Low |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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