Vietnamese Candied Coconut Ribbons Mut Dua Recipe

There’s something nostalgic and satisfying about making candied coconut from scratch; I absolutely love this recipe because it’s like turning a tropical delight into a sweet masterpiece that you can share or keep all to yourself. The process is a labor of love, and watching the sugar and vanilla transform these coconut ribbons into a burst of color and flavor is just pure joy.

Vietnamese Candied Coconut Ribbons are my absolute favorite treat to prepare. Delightfully simple and satisfying to make, they begin with a mature coconut, which is carefully shaved into slender ribbons.

I coat the ribbons with a cup of sugar and a whisper of vanilla extract. For visual appeal, I sometimes use food coloring—green or pink—though I’m just as inclined to leave them in their unembellished state.

These vibrant, enticing, and sweet coconut ribbons are a naturally fibrous food and a quick energy source.

Ingredients

Coconut: Provides a chewy texture with dietary fiber and healthy fats.

Carbohydrate that sweetens and preserves the coconut strips is pure and sweet.

Vanilla Extract: Contributes a warm, sweet smell that boosts the flavor’s depth and complexity.

Food coloring: Optional vibrant addition for visual attractiveness, no influence on flavor.

Ingredient Quantities

• 1 mature coconut
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• Food coloring (optional, such as green, pink, or yellow)

Instructions

1. Open the mature coconut and take out the coconut flesh. Use a sharp knife or vegetable peeler to cut the coconut flesh into long, thin strips.

2. Wash the coconut ribbons with water to get them free of excess oils. Then, dry the coconut ribbons with a clean kitchen towel.

3. Add sugar to the large bowl containing the coconut ribbons. Toss the ribbons thoroughly with the sugar so that they are evenly coated.

4. Coconut ribbons need to rest for about 1 hour. That resting time allows the sugar to dissolve and soak into the coconut.

5. Move the coconut and any sugar that has dissolved into a large pan or skillet. Place it on the stove over low heat. Stir it nonstop. Your right arm will get tired. But soon enough, the coconut and the dissolved sugar will thickening and become one, coating the coconut in what is very close to a candy shell.

6. When the sugar has thickened, put in the vanilla. Keep stirring till the vanilla is well and truly everywhere in the coconut strands.

7. If you would like to add color, you can separate the coconut strips into portions and put a few drops of food coloring into each portion. Be sure to mix well so that the color is evenly distributed throughout the portion.

8. Keep the coconut cooking over low heat until it becomes dry and the sugar crystallizes on the coconut ribbons. This process may take about 15-20 minutes.

9. Once the coating is complete and thoroughly dried, take the coconut from the heat and spread the ribbons in a uniform layer on a parchment-lined baking sheet or tray; allow them to cool completely.

10. After cooling, keep the candied coconut ribbons in an airtight container to preserve their freshness and crispness. Relish them as a delectable treat and a delightful present!

Equipment Needed

1. Sharp knife or vegetable peeler
2. Large bowl
3. Clean kitchen towel
4. Large pan or skillet
5. Stove
6. Spoon or spatula for stirring
7. Baking sheet or tray
8. Parchment paper
9. Airtight container

FAQ

• What type of coconut should I use for candied coconut ribbons?Select a mature coconut; it contains the right texture and flavor to make perfect candied coconut ribbons.
• Can I substitute the sugar with another sweetener?Although white sugar is the standard ingredient in traditional mut dua, it’s possible to use something like coconut sugar for the sweetening part of the recipe. Just know that doing so could result in some variances in texture and taste.
• Is food coloring necessary for this recipe?Food coloring is not necessary. Its use is mostly for color contrast and it does not have any influence on the taste.
• How long does it take to candy the coconut?Candying the coconut to perfection typically takes about 30 to 45 minutes of simmering on low heat.
• Can I add other flavors to the recipe?Indeed, you can introduce variations in flavor by adding either a small amount of salt or a few drops of pandan extract.
• How should I store the candied coconut ribbons?An airtight container at room temperature is perfect for prolonging their shelf life. For as long as they last—and that can be up to 2 weeks—they should always be kept in an airtight container at room temperature.

Substitutions and Variations

To candy the mature coconut: Dried coconut flakes can be used in this process, but they should be soaked in water to soften them before they are candied.
To replace sugar: You can use coconut sugar or light brown sugar and get a flavor that’s a little different but just as good.
For vanilla extract: You can substitute almond extract for a different aroma, but use only 1/4 teaspoon this time, as it is much more potent.
To make food dye: Use natural food dyes obtained from beet juice (red/pink) or spinach powder (green).

Pro Tips

1. Choose the Right Coconut When selecting a mature coconut, shake it to ensure there is water inside; this indicates freshness. The shell should be intact without cracks or mold.

2. Uniform Stripping Use a mandoline slicer or a vegetable peeler to achieve even, long, and thin coconut strips, which ensures they cook uniformly and absorb the sugar evenly.

3. Control the Heat When cooking the coconut with sugar, maintain a consistent low heat to prevent burning. Stir constantly to ensure the sugar evenly coats the coconut and prevents crystallization too soon.

4. Natural Coloring Option If you prefer natural food coloring, use ingredients like beet juice, turmeric, or spinach to create pink, yellow, or green hues, respectively, without artificial additives.

5. Storage Tip Ensure the coconut ribbons are completely cool and dry before transferring them to an airtight container. This prevents moisture from softening them and helps maintain their crisp texture.