At this time of year, when Vietnamese Lunar New Year (Tết) is around the corner, my local Asian/Vietnamese stores are flooded with colorful sugary treats.
Mứt Dừa, is one of those colorful sugary treats. They are dried candied coconut ribbons, and they typically come in large tray with other dried sugary treats, collectively known as Mứt Tết. These are used to offer to guests during the lunar new year celebration and an offering to the deceased on the family home altars.
These candied coconut ribbons are brightly colored and very beautiful. If you don’t have an Asian grocery store to easily purchase these confectionary treats, here is a recipe just for you.
In this recipe, I’m using two whole mature coconuts (do not use young coconuts) and a lot less sugar compared to the ones sold in stores.
Start by draining the coconut by puncturing 2 holes in the natural 3 dimples on top of the coconut. These dimples are not as hard as the rest of the shell. I simply used a chopstick that I tapped with a mallet. Don’t toss that coconut juice away. Save it for another traditional Vietnamese lunar new year dish, Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau).
Once you pry the coconut meat away from the shell, use a vegetable peeler to shred it into ribbons. I skip the traditional step of washing the coconut ribbons multiple times to get rid of the so-called “coconut oil.” Why would you want to get rid of all that coconut flavor anyway?
Toss the unwashed coconut ribbons with sugar. You can dye the coconut ribbons as desired then finally toss in a pan on low heat to dry it out.
What you end up is an explosion of coconut flavor without the sugary powder that coats traditional candied coconut. Recipe below. Happy candying!
Chúc mừng năm mới!
Use the backside of a large meat cleaver and hit the coconut at the center, perpendicular to the husks.
How to Open a Coconut
Use the backside of a large meat cleaver and hit the coconut at the center, perpendicular to the husks.
Turn the coconut and repeat until you make it all around.
Ideally, you want the shell to crack but not break through the meat. The intact meat provides stability and will make it easier to remove the shell as a whole.
Use a flat head screwdriver or a butter knife and slip it under the shell. Gently lift up to remove the shell. You may be able to get the whole hemisphere off or pieces at a time.
Vietnamese Candied Coconut Ribbons for Lunar New Year (Mứt Dừa)
- Total Time: 5 hours
- Yield: 4 1x
Description
Colorful Vietnamese candied coconut ribbons are a tasty treat often served as a traditional snack during Lunar New Year celebrations (Tet). Here’s my version, which is much less sweet than the store-bought variety.
Ingredients
- 1 lb freshly shredded coconut strips (from 2 coconuts)
- 1/3 cup granulated white sugar
- 1/8 teaspoon sea salt (a pinch)
- 1 packet vanilla sugar (8 grams, optional)
Instructions
- Season coconut strips: In a large mixing bowl, toss coconut strips with sugar, salt and content of the vanilla packet. Let it sit for four hours. Water will accumulate at the bottom of the bowl.
- Color coconut strips: Divide the coconut and accumulated water into separate bowls for different colors, if any. Lightly color each batch with food coloring. Keep in mind that the color will darken once dried. You can also naturally color the coconut ribbons by blending the following foods and straining the liquid: Pandan leaves for green, purple cabbage for purple, carrots for orange, and red dragon fruit/beets for pink/red, etc.
- Candy the coconut strips: Add coconut and its liquid to a non-stick pan. Do not crowd pan. If you have multiple colors, do each color separately. Turn heat to a medium-low. The coconut strips will first turn transparent as the sugar melts. Then it will turn opaque as it dries. Keep tossing coconut lightly with a pair of chopsticks until they are completely dry (about 10 minutes total). Transfer to a wire rack or large colander to cool to room temperature. Clean pan and repeat with other colors, if any.
- Prep Time: 4 hours
- Cook Time: 1 hour
- Category: dessert
- Method: Stovetop
- Cuisine: asian, vietnamese
