Coconut Drops are Jamaica's most beloved sweet — fresh grated coconut cooked with brown sugar and ginger into a sticky, chewy candy, then dropped onto a surface to set into irregular chunks. Found at every Jamaican market, school gate, and corner shop, they are the simplest, most authentic Jamaican sweet, made from the island's most abundant ingredients.
Coconut Drops are one of the oldest and most authentic Jamaican sweets — made from just three ingredients: fresh grated coconut, brown sugar, and ginger. The coconut is cooked with the sugar and ginger until it forms a thick, sticky mass, then dropped (hence the name) in spoonfuls onto a surface to set. The result is a chewy, sweet, gingery candy with the texture of the fresh coconut still visible. Every Jamaican market sells them; every child has bought one from a street vendor. The simplicity reflects Jamaica's history — these were sweets made from what grew in the yard.
An irregular, golden-brown chunk of chewy coconut candy, studded with shreds of fresh coconut, the ginger warmth tingling at the back of the throat. The texture is sticky and chewy; the flavor is deep brown sugar, fresh coconut, and ginger. It is the most basic, most Jamaican sweet there is.
The coconut must be fresh (desiccated coconut does not work — it lacks the moisture and texture). The sugar is cooked to the soft-ball stage (about 115°C), then the coconut and ginger are stirred in. The mixture is dropped by spoonfuls onto greased paper or a banana leaf to set. The candy should be chewy (not hard like a hard candy) and the coconut should still have some texture.
Variations
Some add food coloring (pink or yellow); some add nutmeg; some use more or less ginger; the size varies.
On the Palate
Where Coconut Drops sits in the Jamaican flavor cloud
Ingredients
Serves 8How it's made
8 steps · 20 min active + 10 min waiting
- 15 min
Grate 300 g fresh coconut (or use frozen grated coconut).
- 25 min
In a heavy pot, combine 300 g brown sugar, 100 ml water, and 2 tsp grated ginger.
- 38 min
Bring to a boil; cook to 115°C (soft-ball stage).
Watch outCook the syrup to the soft-ball stage at one-fifteen degrees — a drop in cold water should form a soft pliable ball, the point where the drops set chewy, not hard.
- 41 min
Add the grated coconut; stir continuously 5-8 minutes until the mixture thickens and starts to leave the sides of the pot.
Watch outStir until the mixture thickens and starts pulling away from the sides of the pot — that's when it's set enough to drop and hold its shape.
- 51 min
Add 1/2 tsp nutmeg and a pinch of salt.
- 62 min
Drop spoonfuls onto greased baking paper.
- 710 min
Let cool and set completely.
- 81 min
Store in an airtight container.
