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From the Blog

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.


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

400 grams of fresh grated coconut

100 grams of sugar

2 litres of water

Vanilla essence to taste

Nutmeg to taste

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



Freshly grated coconut


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.


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!



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!



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