Chewy, golden coconut candy made by slowly cooking freshly grated coconut with sugar until caramelized, a beloved Marshallese sweet treat.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: woven basket
Garnishes: toasted coconut shreds
Accompaniments: fresh coconut toddy
Instructions
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1
Combine grated coconut, sugar, coconut milk, vanilla, and salt in a heavy saucepan.
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2
Cook over medium-low heat, stirring constantly to prevent burning.
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3
Continue stirring for 20-25 minutes as the mixture thickens and turns golden.
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4
When the mixture pulls away from the sides of the pan and is deeply golden, remove from heat.
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5
Drop spoonfuls onto parchment paper, shaping into small rounds.
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6
Let cool completely until firm and chewy.
Did You Know?
Making kanij is a social activity in the Marshall Islands, with women gathering to grate coconut and take turns stirring the pot.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
- parchment paper
Garnishing
toasted coconut shreds
Accompaniments
fresh coconut toddy
The Story Behind Kanij
Sugar was introduced to the Marshall Islands through trade, but coconut candy became a uniquely Marshallese creation. The patient stirring process and use of fresh coconut rather than desiccated gives it a texture and flavor distinct from similar sweets found elsewhere in the Pacific.
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