Jamaican coconut drops
Chewy, sticky clusters of coconut cooked in a ginger sugar syrup, sold in paper bags across Jamaica.
- Time35 min
- LevelMedium
- Costabout £0.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a baking tray with baking paper.
- 2
Put the sugar, water, ginger, nutmeg and salt in a heavy pan. Heat gently, stirring, until the sugar dissolves, then bring to the boil.
- 3
Add the coconut and vanilla. Stir over a medium heat for 12 to 15 minutes until the mixture is thick, the syrup has nearly gone and the coconut begins to clump.
14 min - 4
Test by dropping a little onto the paper. It should hold its shape and cool to a firm, chewy mound.
- 5
Working quickly, spoon heaped tablespoons onto the lined tray and shape roughly with the back of the spoon.
- 6
Leave for 30 minutes until set. Store in an airtight tin for up to 5 days.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.