Candied Coconut Ribbons (Vietnamese Mut Dua)
When it comes to traditional Lunar New Year treats in Vietnam, it’s impossible not to mention candied coconut ribbons! Candied coconut ribbons, or mứt dừa in Vietnamese, are the most popular Tet treat that nearly every family in Vietnam prepares for the start of the new year. Let’s learn how to make mứt dừa at home so you can enjoy the festive spirit of Vietnamese Tet wherever you are!
Table of Contents
What is Vietnamese Candied Coconut Ribbons?
Coconut is one of the most popular tropical fruits in Vietnam. Many regions across the country, especially in the central and southern areas, are major coconut hubs serving both domestic consumption and export needs. Examples include Bình Định—my hometown—as well as Bến Tre, Long An, and others.
Thanks to the abundance of coconuts and the long shelf life of dried coconut, candied coconut ribbons have gradually become the most beloved Tet treat. They are affordable yet boast a distinctively delightful flavor.
This treat is made by thinly slicing coconut meat—either young or mature coconuts—marinating it with sugar, and then slow-cooking it over low heat. The process continues until the coconut strands dry out and the sugar crystallizes, forming a delicate coating on each ribbon of coconut.
Ingredients of Candied Coconut Ribbons
The ingredients for making candied coconut ribbons are incredibly simple:
- 2 dried coconuts – 500g (17.6 oz) of dried coconut meat
- 250g granulated sugar (1 1/4 cups)
- 1 lemon or lime
- 1 tsp salt
- Natural food colorings (e.g., pandan extract, beetroot juice) or artificial food coloring
You can buy whole dried coconuts and crack the hard shell to extract the coconut meat, or opt for pre-shelled coconut meat for convenience, as cracking dried coconuts can be quite challenging. However, avoid using frozen coconut meat, as freezing alters its texture, resulting in less flavorful candied ribbons.
How to Make Candied Coconut Ribbons
Step 1. Prepare the Ingredients
- Cracking the Coconuts: If you’re using whole dried coconuts, follow these steps to crack them open and extract the meat: Coconuts have three “eyes” located between three ridges on the shell. One ridge aligns directly with an eye. Strike the middle of that ridge with the back of a knife or a mallet until the shell cracks (see image 1). Carefully remove the coconut meat (image 2). If the meat is difficult to separate, roast the coconut over a flame for a few minutes or bake it at 150°C (302°F) for 5 minutes to loosen it.
- Preparing the Coconut Meat: Peel off the brown skin from the coconut meat, rinse thoroughly, and slice it thinly. For mature coconuts, slice as thinly as possible; for young coconuts, cut into strips (image 3). Immediately soak the sliced coconut in a basin of water mixed with 1/2 tsp salt and the juice of half a lemon to keep it white and crisp (image 4).
Step 2. Blanch and Marinate the Coconut
- Blanching: After slicing, blanch the coconut. Boil a pot of water, add the coconut slices, and blanch them briefly (image 1). Once the water comes back to a boil, drain the coconut and rinse it with cold water (image 2). Let the coconut dry completely (image 3).
- Marinating: Once the coconut is dry, weigh it to calculate the amount of sugar needed. Typically, the ratio is 2 parts coconut to 1 part sugar, but you can adjust for a sweeter taste. For example, with 500g of sliced coconut, marinate it with 250g of sugar. Toss the coconut and sugar evenly, then let it sit overnight.
Step 3. Cook the Coconut Ribbons
- By the next morning, the coconut should have absorbed the sugar and become translucent. Transfer the coconut to a pan, set it over low heat, and cook slowly to evaporate the liquid. Be careful not to let the syrup boil, as this can cause the coconut to burn or darken in color. Stir frequently until the coconut is completely dry, and the sugar crystallizes to form a delicate coating on each ribbon (image 3).
Step 4. Dry and Store
- To prolong the shelf life of your candied coconut ribbons, you can dry them for an additional day under the sun, if possible, or leave them to air dry at room temperature in a cool, dry place.
- Finally, store the candied coconut ribbons in airtight jars or bags to keep them fresh and ready to enjoy.
Enjoy your homemade mứt dừa! 🎉
Candied Coconut Ribbons (Vietnamese Mut Dua)
Ingredients
- 2 dried coconuts ~500g (17.6 oz) of dried coconut meat
- 250 g granulated sugar 1 1/4 cups
- 1/2 lemon or lime
- 1 tsp salt
- Natural food colorings, e.g., pandan extract, beetroot juice or artificial food coloring
Instructions
Step 1. Prepare the Ingredients
- Cracking the Coconuts: If you're using whole dried coconuts, follow these steps to crack them open and extract the meat: Coconuts have three “eyes” located between three ridges on the shell. One ridge aligns directly with an eye. Strike the middle of that ridge with the back of a knife or a mallet until the shell cracks (see image 1). Carefully remove the coconut meat (image 2). If the meat is difficult to separate, roast the coconut over a flame for a few minutes or bake it at 150°C (302°F) for 5 minutes to loosen it.
- Preparing the Coconut Meat: Peel off the brown skin from the coconut meat, rinse thoroughly, and slice it thinly. For mature coconuts, slice as thinly as possible; for young coconuts, cut into strips (image 3). Immediately soak the sliced coconut in a basin of water mixed with 1/2 tsp salt and the juice of half a lemon to keep it white and crisp (image 4).
Step 2. Blanch and Marinate the Coconut
- Blanching: After slicing, blanch the coconut. Boil a pot of water, add the coconut slices, and blanch them briefly (image 1). Once the water comes back to a boil, drain the coconut and rinse it with cold water (image 2). Let the coconut dry completely (image 3).
- Marinating: Once the coconut is dry, weigh it to calculate the amount of sugar needed. Typically, the ratio is 2 parts coconut to 1 part sugar, but you can adjust for a sweeter taste. For example, with 500g of sliced coconut, marinate it with 250g of sugar. Toss the coconut and sugar evenly, then let it sit overnight.
Step 3. Cook the Coconut Ribbons
- By the next morning, the coconut should have absorbed the sugar and become translucent. Transfer the coconut to a pan, set it over low heat, and cook slowly to evaporate the liquid. Be careful not to let the syrup boil, as this can cause the coconut to burn or darken in color. Stir frequently until the coconut is completely dry, and the sugar crystallizes to form a delicate coating on each ribbon (image 3).
Step 4. Dry and Store
- To prolong the shelf life of your candied coconut ribbons, you can dry them for an additional day under the sun, if possible, or leave them to air dry at room temperature in a cool, dry place.
- Finally, store the candied coconut ribbons in airtight jars or bags to keep them fresh and ready to enjoy.
Nutrition
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Other Vietnamese Lunar New Year Sweet Treats
- Candied orange peel (mứt vỏ cam)
- Candied pomelo peel (mứt vỏ bưởi)
- Candied mandarin peel (mứt vỏ quýt)
- Candied lotus seeds (mứt hạt sen)
- Candied carrot roses (mứt cà rốt hoa hồng)