Last Updated on May 19, 2020 by Chef Mireille
Caribbean Coconut Sugar Cakes
Caribbean Coconut Sugar Cakes – This delicious coconut candy popular in different versions throughout the Caribbean is both Vegan & Gluten Free.
After a few month’s hiatus, I am back with participating in the Blogging Marathon. So of course you are waiting to know what this week’s theme is?
With holidays just around the corner, how about some delicious desserts from the Caribbean to add a little global flavor to your holiday table!
This vegan and gluten free dessert is one both kids and adults will go crazy over!
There are versions of these sugar cakes, with the base ingredients of coconut and sugar, on all Caribbean islands. There are variations in texture, color (some use brown sugar), and names. In Haiti it is called Tablet and in Grenada it is called Coconut Ice.
This colorful version is most popular in Trinidad and Guyana. The Trini version is usually a pale pink, while the Guyana version is usually red.
However, if you prefer not to use artificial coloring, they are just as delicious without it!
Coconut is the most popular flavor of desserts in the Caribbean with things like Coconut Drops, Coconut Sweet Bread and Coconut Rolls. This coconut treat is right in line with any Caribbean palate, however, just to give you a heads up – it is VERY SWEET!
If you can’t indulge in something sweet and delicious during the holidays, then when else can you!
Many people of Indian heritage celebrated Diwali this past week. Trinidad has the largest Indian descended population in the Caribbean and along with Gulab Jamun, Kurma (crunchy sweet dough sticks) and Prasad (wheat or semolina halva), Sugar Cakes are often enjoyed during Diwali in Trinidad.
So next year when Diwali comes around, why not celebrate it Trini style with these Sugar Cakes?
Interested in visiting Trinidad? Check out my travel post here all about multi cultural Trinidad!
Since we are in the Caribbean, how about trying some other delicious foods from the region to build a meal to go along with these Caribbean Coconut Sugar Cakes!
- Soup Jou Mou – Haitian Pumpkin Soup
- Banane Peze – Haitian Plantain Fritters
- Fishcakes – Salt Cod Fritters
- Breadfruit Puffs
- Breadfruit Run Down
- Fried Fish with Pumpkin Sauce
- Sauce Pois – Haitian Red Bean Sauce
- Habichuela Guisado – Puerto Rican Beans
- Sofrito – Puerto Rican seasoning blend
- Sos di Malice – Haitian Hot Sauce
- Cinnamon Coconut Milk Chicken
- Caribbean Rice & Peas
- Caribbean Dahl
- Coconut Bread Pudding
- Majarete – Corn Pudding
- Habichuela con Dulce – Sweet Bean Pudding
- Black Cake – Caribbean Fruit Cake
These Caribbean Coconut Sugar Cakes have a crusty outside but are moist and chewy on the inside!
Caribbean Coconut Sugar Cakes
- 1 cup sugar
- 2 cups frozen grated coconut defrosted
- 2 ½ teaspoons grated ginger
- ¼ teaspoon cream of tartar
- 1 teaspoon almond essence
- ½ teaspoon nutmeg essence optional
- A few drops of red food coloring optional
- In a saucepan, combine sugar and 1 cup water and boil until you have a light syrup (one thread consistency), about 5 minutes.
- Add coconut, ginger, cream of tartar, almond essence and nutmeg essence.
- Cook for about 10 minutes until thickened and mixture starts to leave the sides of the pan.
- Add food coloring, if using. Stir to combine.
- Leave to rest for about 10 minutes until most of the residual liquid has been absorbed by the coconut.
- Line a baking sheet with parchment paper.
- Using a tablespoon, place a heaping tablespoon for each cake, flattening it a little with wet hands to form each cake.
- Leave to let is set and firm up for about ½ hour.