Pol Toffee (Sri Lankan Coconut Toffee)
Chewy squares of coconut cooked in sugar syrup with cardamom, a nostalgic Sri Lankan sweet shop treat.
- Time30 mins (plus setting)
- LevelEasy
- Costabout £0.14 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
Grease a small tray or tin (about 18 cm square) with coconut oil and line it with baking paper.
- 2
Put the sugar and water in a medium non stick pan. Heat gently, stirring, until the sugar dissolves, then boil for 4 minutes until slightly thickened.
4 min - 3
Tip in the coconut, cardamom and vanilla. Stir over a medium heat for 8 to 10 minutes, until the mixture is dry, sticky and leaves the sides of the pan.
9 min - 4
Press firmly into the tin with the back of a greased spoon, about 1.5 cm thick.
- 5
Mark into squares while warm. Leave to cool and set for at least 1 hour, then cut and store in a tin for up to a week.
60 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.