The Easiest Recipe of Vietnamese Candied Coconut Ribbons For Tet

The delicate sweetness and rich coconut aroma of melt-in-your-mouth candied coconut ribbons are a beloved tradition in many Vietnamese Tet celebrations. 

Creating your own coconut jam grants you complete control over sweetness and guarantees the freshest, highest-quality ingredients. This simple recipe from CHUS empowers you to craft the perfect Tet treat, tailored to your taste buds. No more daunting challenges, just delightful homemade coconut jam to grace your holiday table!

Homemade candied coconut ribbons recipe for Tet 

Ingredients:

- Coconut: 1kg

- Sugar: 500g

- Milk 50ml 

- Vanilla extract (optional to make the candied coconut ribbons smells more tasty)

How to make candied coconut ribbons: 

Step 1: Shred the coconut

- Use a vegetable peeler (standard or Asian) to remove the dark outer layer

- Gently shredding the coconut into long, thin ribbons 

If you like your candied coconut thicker, you can use a regular knife to cut the coconut into long pieces instead of having too thin as using peeler

Step 2: Wash the coconut:

- Put the coconut ribbons into a bowl with cold water, gently rubs it to remove the oil 

- You can also put the coconut into a bowl of lukewarm water and salt in about 1 minute, then drain and let it completely dry 

Step 3: Marinate coconut: 

- Put coconut and sugar into a big bowl, gently mix well to let the sugar dissolve but not breaking the ribbons

- This step usually takes about 30-45 minutes till completely dissolved. 

Step 4: “Cook” the coconut ribbons:

- Put all the mixture onto a non-sticky pan on low heat, continuously stir well without burning the ribbons.  

- When the coconut ribbons are almost dry, you can add milk and vanilla extract to make it sweeter and smell more tasty

- Turn off the heat when you see the candied coconut ribbons are dry and covered in “white dust”. Don’t let the pan become to hot which may cause burnt ribbons 

Step 5: Dry-out the coconut:

- Transfer all the coconut to a tray so that the coconut ribbons won’t stick together 

- Dry out the coconut ribbons in cool and dry places for about 3-4 hours. Tips: They’ll be dried quicker under heavy sunlight.

How to dye your candied coconut ribbons naturally

To make your sweet candied coconut more colorful and appetizing, you can dye them with these choices of colors - all come from vegetables, flowers or leaves so that you can rest assure of its safety. 

Green candied coconut ribbons  

- Mix chopped panda leaves with water in a blended, blend it well and drain to get the green water from pandan leaves 

- Mix the liquid with the mixture of coconut ribbons and sugar then “cook” them as regular

Red candied coconut ribbons 

- Blend beetroots or hibiscus flowers with a bit of water, drain to take out the juice

- Mix the liquid with the mixture of coconut ribbons and sugar then “cook” them as regular  

Yellow candied coconut ribbons  

Use chopped peaches or turmeric juice mix with coconut ribbons at the marinated step 

Blue candied coconut ribbons 

- Soak the butterfly pea flowers in lukewarm water to get the blue water

- Mix the liquid with the mixture of coconut ribbons and sugar then “cook” them as regular

Purple candied coconut ribbons 

- Wash purple cabbage with water and salt, blend it with water then drain to take out the juice 

- Mix the liquid with the mixture of coconut ribbons and sugar then “cook” them as regular

There you have it! A simple yet delightful recipe for homemade candied coconut ribbons - one of the most traditional sweet treats in Tet. Impress your family with a unique gift for close friends, or simply savor the rich coconut aroma and melt-in-your-mouth texture as you gather with loved ones. May this recipe guide you to a Tet filled with joy, laughter, and a delectable jam tray that reflects the warmth and spirit of the season!

Wishing you a happy and harmonious Tet from CHUS!