Coconut Nougat

About This Recipe

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.

Ingredients

Serves 20

• 300 gfreshly grated coconut (or desiccated coconut, moistened)
• 250 gbrown sugar
• 60 mlwater
• 1 tspvanilla extract
• 1/4 tspground cinnamon

Instructions

1. 1

   Make sugar syrup

   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).

2. 2

   Add coconut and spices

   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.

3. 3

   Press into tray

   Pour onto a lightly greased baking tray or silicone mat. Press flat to about 1.5 cm thickness with a wet spatula.

4. 4

   Cut and cool

   While still warm, cut into 3 cm squares with a sharp knife. Allow to cool completely before removing — they firm up as they cool.

Variations

• •

  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.

Storage

Store in an airtight container at room temperature up to 1 week, or refrigerate up to 3 weeks.

Frequently Asked Questions