Chewy Seychellois coconut candy made with freshly grated coconut, brown sugar and vanilla — a favourite island sweet.
Known as nuga kokoye in Seychellois Creole, coconut nougat is a beloved handmade confection sold at markets and roadside stalls throughout the islands. Freshly grated coconut is cooked with brown sugar and vanilla until the mixture reaches a chewy, fudge-like consistency, then pressed into a tray and cut into squares. Its deep caramel sweetness and tropical coconut fragrance make it impossible to resist.
Serves 20
Combine sugar and water in a heavy saucepan over medium heat. Stir until sugar dissolves, then stop stirring and cook until syrup reaches 118 °C (soft-ball stage).
Stir in grated coconut, vanilla and cinnamon. Cook over medium-low heat, stirring constantly, 12–15 minutes until mixture thickens and pulls away from the sides.
Pour onto a lightly greased baking tray or silicone mat. Press flat to about 1.5 cm thickness with a wet spatula.
While still warm, cut into 3 cm squares with a sharp knife. Allow to cool completely before removing — they firm up as they cool.
A sugar thermometer is very helpful for hitting the right stage.
Work quickly when pressing into the tray as the mixture sets fast.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Add a pinch of cardamom for an aromatic twist.
Stir in chopped roasted peanuts for texture.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in an airtight container at room temperature up to 1 week, or refrigerate up to 3 weeks.
Coconut nougat is a direct descendant of the Indian and African sweet-making traditions brought to Seychelles by indentured workers and enslaved people in the 18th and 19th centuries.
It helps enormously. Without one, test by dropping a small amount into cold water — it should form a soft, pliable ball.
Yes. Moisten it with 2 tbsp warm water first to prevent it scorching.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (25g / 0.9 oz) · 20 servings total
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