Belizean Tableta (Coconut Candy)

Discover the rich and irresistible flavors of Belize with this traditional sweet coconut candy known as Tableta. This nostalgic treat combines the tropical essence of coconut with the sweetness of brown sugar, creating a delightful fusion that transports you straight to the Caribbean.

Ingredients

🍬 2 1/3 cups Brown Sugar
🥥 1 Whole Coconut, preferably half-green, white shell
🥛 1/2 can Nestlé La Lechera Sweetened Condensed Milk
🌬️ Kroger Ground Ginger, as preferred
💧 A few drops of Water

Instructions

1- Coconut Preparation:

• Select a "half-green" coconut for the best texture.
• Use a small knife to pierce the three "eyes" of the coconut and drain the water into a glass.
• Place the coconut on the cutting board and crack it open using a hammer.
• Carefully remove the white flesh from the shell using a small knife, then wash thoroughly.
• Cut the coconut flesh into small pieces and grind using a Nutribullet until finely grated.

2- Create the Tableta Mixture:

• In a large non-stick pot, add 2 1/3 cups of brown sugar.
• On a low heat burner, stir the sugar constantly until it melts (about 6 minutes). Add a few drops of water to prevent burning.
• Once melted, add the grated coconut, sweetened condensed milk, and ground ginger to taste into the pot.
• Stir continuously for 10 minutes on low heat to thicken the mixture.

3- Form the Tableta:

• Rinse the baking sheet with warm water. Do not grease.
• Pour the hot tableta mixture onto the wet baking sheet. Use a spatula to flatten it evenly.
• Let it cool for about 2-3 minutes until firm enough to score with a chef’s knife.
• Score into desired piece sizes and let them cool completely to harden.
• Optional: Wrap individual pieces in plastic wrap for storage.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: Approximately 8-10 pieces
Equipment: Large Non-Stick Pot, black with two handles; Standard Kitchen Stove/Burner; Black Non-Stick Spoon/Spatula; Paring Tool/Small Knife; Glass; Hammer; Fresh and Vegetables Wooden Cutting Board; Nutribullet Blender/Food Processor; Rectangular Aluminum Baking Sheet; Chef’s Knife (for scoring); Plastic Wrap

Cooking Tips

• Coconut Selection: Aim for a "half-green" coconut with a white shell for optimal flavor and texture.
• Safe Opening: Use a hammer rather than a machete for a safer cracking method.
• Grating: No water is added to the coconut when grating in the blender, ensuring rich texture.
• Scoring: Cut while still warm but firm for cleaner results.
• Customizing Flavors: Feel free to omit ginger or substitute brown sugar with white sugar for a lighter color. Nutmeg can also be added if desirable and non-allergic.

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Belizean Tableta (Coconut Candy)

Posted by Waivio guest: @waivio_hivecooking