Kitchen Recipe
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Sri Lankan Coconut Toffee (Pol Toffee)
Bright pink, chewy, and intensely coconutty sweets made with freshly grated coconut and sugar. A vibrant and nostalgic treat.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 20
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 20 servings
- freshly grated coconut
- sugar
- water
- vanilla extract
- cardamom
- pink or red food coloring
Equipment
- Heavy-bottomed pan
- Greased tray
Instructions
- 1
Syrup
Melt sugar with water in a pan over medium heat until it forms a sticky syrup.
- 2
Add Coconut
Add the freshly grated coconut and stir continuously.
- 3
Cook
Cook until the moisture evaporates and the mixture becomes sticky and pulls away from the sides of the pan.
- 4
Color & Flavor
Add cardamom, vanilla, and a few drops of pink food coloring. Mix thoroughly until evenly colored.
- 5
Set
Pour onto a greased tray, flatten evenly, and cut into squares while still warm.
Cooking Tips
- Use freshly grated coconut, avoiding the brown inner skin, to ensure a clean, bright color.
- Do not let the sugar caramelize to a brown color, or the toffee won't turn pink.
Variations
- Two-Tone Toffee: Color half the mixture pink and leave the other half white, then layer them.
Chef's Notes & Storage
- Known as 'Coconut Ice' in other parts of the world, but deeply embedded in Sri Lankan sweet culture.
Nutrition Estimate
120 calories · 1g protein · 18g carbs · 5g fat · 1g fiber per serving
