Le-Nautique

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Creole Recipes: Coconut Nougat

Welcome to our next Creole Recipes instalment, we hope you’re feeling hungry…

When you come to Seychelles it will be difficult for you to avoid one of our most popular desserts; Coconut Nougat. It’s a sticky sweet treat which will leave you wanting more.

sugat-coconut

This recipe is quick and easy – perfect for those afternoons when you just need something sweet.

Ingredients:
400 grams of fresh grated coconut

100 grams of sugar

200ml of water

Vanilla essence to taste

Nutmeg to taste

50ml of vegetable oil (to grease the baking tray)

 

grated

Freshly grated coconut

Method:

If you are grating the coconut yourself, press it to remove all of the excess liquid then set it aside.

Using a saucepan over heat, dissolve all of the sugar into the water.

Bring the sugar water combination to boil.

Slowly add the coconut to the sugar water combination.

Using a wooden spoon, stir the mixture whilst cooking over low heat until the mixture starts to turn a brown colour.

Remove the mixture from heat and add the vanilla essence and nutmeg to taste.

Pour the mixture into a greased baking tray and spread it out evenly.

Stand for 30 minutes and allow the mixture to cool.

Serve on its own, or it tastes great with some vanilla ice-cream.

cn-with-ic

The beauty about this sticky mixture is that you can mould it into a variety of shapes, cut it into smaller squares for ease of eating or set it in larger ‘mounds’ to serve in a bowl.  For example, the Indian Ocean Lodge in Praslin is famous for its Coco de Mer shaped nougat – it’s a work of art!

 

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Indian Ocean Lodge’s famous Coco de Mer nougat

We so love hearing when our readers try out these recipes, so please let us know if you try this one… particularly if you try and brave the Coco de Mer shape.

Happy eating!

 

4 comments

  1. Emma - February 5, 2017 5:21 am

    Hi all

    I tried this recipe. Could you please specify how long the ‘Using a wooden spoon, stir the mixture whilst cooking over low heat until the mixture starts to turn a brown colour.’ should last?
    and the ratio water/sugar?
    Many thanks

    Emma

    Reply
    • Natasha - February 5, 2017 8:15 am

      Hi Emma. Glad to hear you’ve tried this recipe. The cooking time depends on your stove top however we usually find the coconut mixture starts to brown after about 5-7 minutes on a gas stove. It’s 2 litres of water to 100grams of sugar but you can play around with the sugar content to suit your taste. Hope this helps. Enjoy, Le Nautique Seychelles 🙂

      Reply
      • Susan - February 22, 2017 9:36 am

        I am cooking this now, and have been stirring for 40 mins! 2 litres of water to 400gm coconut seems a lot, it is very thin and watery and a very pale brown still.

        Reply
        • Natasha - April 5, 2017 12:49 pm

          Hi Susan. Apologies for the late reply in coming back to you and sorry to hear that our nougat recipe didn’t work out as it should. The grated coconut we use is very fine and dry as it comes straight from a natural dried coconut and is grated by hand. Moist coconut would certainly add additional water to the dish but it shouldn’t be watery like soup. I recommend you try the recipe again, adding the sugar water slowly to the coconut until you get the right consistency which should be thick, similar to golden syrup at room temperature. Play with the sugar content to ensure you get a nice sticky, caramel coloured rough mixture. Hope that this helps and that you finally get your yummy coconut nougat. Kind regards, Le Nautique Seychelles

          Reply

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