Desserts & Treats/ Jamaican & Caribbean

Jamaican Coconut Drops

Made with 3 simple ingredients, these tasty treats are a traditional and easy-to-make Jamaican sweet snack! Coconut lovers, this is for Y-O-U!

If you’re looking for a coconut sweet treat, this recipe is for you! It’s made with finely chopped coconut, grated ginger, and held together by caramelized brown sugar! It takes a bit of manual labour to prepare, but the sweet reward at the end is totally worth it! So if you are a coconut lover, or someone with a sweet tooth, this one is for you!

Recipe Tips and Notes

Cooking – Boil steady at medium high heat. Keep an eye on the pot to ensure the sugar does not burn during the caramelizing process.

Type of Coconut – Ensure you’re using a whole dried coconut and not the pre-shredded packaged kind you find in the grocery store. It will require a bit of time and labour to husk and chop, but the reward is great. You must use a whole dried coconut.

Be Careful – Now, I have witnessed, with my own eyes, someone with missing teeth devour these coconut drops. However, please note it will be a little hard on the teeth at first, especially if it is the first time trying it!

The Process

Jamaican Coconut Drops

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Made with 3 simple ingredients, these tasty treats are a traditional and easy-to-make Jamaican sweet snack! Coconut lovers, this is for Y-O-U!


  • 3 cups Coconuts chopped (2 medium whole dried coconuts)
  • 1 cup Ginger grated
  • 2 cups Brown Sugar
  • 3 cups Water
  • 1 tsp Vanilla
  • after the first boil...
  • 1 cup Water
  • 1 cup Brown Sugar



Break open coconuts and ensure they are fresh. Remove coconut meat from the shell with a knife - be careful not to cut yourself.


Cut coconut pieces into half inch (small) pieces. You may opt to use the chop setting on a blender but note, that is not the traditional way to prepare this treat. Set aside.


Grater the ginger and set aside.


In a large deep pot, add coconut, ginger, brown sugar, water and vanilla. Heat over high heat and bring to a rapid boil.


Reduce heat to medium high. Using a large spoon, continuously stir the mixture to prevent it from burning or sticking to the pot.


Once the majority of the liquid has evaporated (there should still be liquid in the pot, refer to pic #11 above), add the additional cup of water and brown sugar.


Cook until the mixture begins to caramelize and become very sticky.


When the sugar begins to form at the bottom of the pot and it becomes difficult to mix/turn with a spoon, reduce the heat to the lowest possible setting. Using 2 spoons, spoon the mixture and drop it onto a lined baking sheet.


Allow to cool and become hard - enjoy!


A. Ensure you continuously stir the mixture, especially when you see it is coming close to the caramelization stage - you don't want your sugar to burn. Cook on medium heat if you want to err on the side of caution.

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