Ladida Coconut Bites
Chewy Egyptian coconut bites bound with honey and sugar syrup.
25 min hands-on + 2 hr cooling · Total: 2 hr 25 min · 12 servings
Ingredients
- 250 g commercially dried ribbon coconut flakes
- 100 g granulated sugar
- 50 ml honey
- 60 ml water
- 1 pinch salt
- 1 tbsp ghee, 1 tsp greasing + 2 tsp syrup
- 25 g raisins
Instructions
Base yield and scaling
This base makes 12 portions or pieces as described in the recipe. Fourfold makes 48, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 250 g commercially dried ribbon coconut flakes; 100 g granulated sugar; 50 ml honey; 60 ml water; 1 pinch salt; 1 tbsp ghee, 1 tsp greasing + 2 tsp syrup; 25 g raisins.
Measure the base ingredients separately: 250 g commercially dried ribbon coconut flakes; 100 g granulated sugar; 50 ml honey; 60 ml water; 1 pinch salt; 1 tbsp ghee, 1 tsp greasing + 2 tsp syrup; 25 g raisins.
Reserve the greasing fat
Reserve 1 tsp from the total 1 tbsp ghee for the tray and spoon. Use commercially dried ribbon coconut, not fresh coconut, under this storage method. Do not give honey sweets to children under 12 months.
Do not give honey sweets to children under 12 months.
Cook the syrup
Combine 100 g sugar, 50 ml honey, 60 ml water and a pinch of salt in a saucepan. Heat over medium heat, checking from six minutes for a thick cohesive syrup. Colour and time do not specify an exact candy temperature.
Colour and time do not specify an exact candy temperature.
Check after 6 minutes: 360 seconds
Coat coconut and raisins
Lower the heat and stir in the remaining 2 tsp ghee. Add 250 g coconut and 25 g raisins. Stir from three minutes until all shreds are coated and the mixture holds together.
Stir from three minutes until all shreds are coated and the mixture holds together.
Check after 3 minutes: 180 seconds
Shape with heat-safe tools
Grease a suitable tray or parchment and the back of a heat-safe spoon using only the reserved 1 tsp ghee. Divide all mixture into twelve mounds and compress with the spoon, never bare hands; hot syrup burns.
Divide all mixture into twelve mounds and compress with the spoon, never bare hands; hot syrup burns.
Cool and set
Leave protected from contamination to cool and set, checking from two hours. Fourfold gives 48 equal bites and 4 tbsp total ghee: 4 tsp greasing + 8 tsp syrup. Pack only fully cooled pieces.
Pack only fully cooled pieces.
Check after 120 minutes: 7200 seconds
Store dry
Store airtight in a cool dry place for up to two days, away from humidity. This is an owner-selected recipe limit, not validated shelf stability. No glucose syrup or milk powder is added.
No glucose syrup or milk powder is added.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Cool fully before airtight storage in a cool, dry place for up to two days. This is a recipe limit, not a validated shelf-stability claim.
Reheating
Serve at room temperature; reheating is not required.
About this recipe
Chewy Egyptian coconut bites bound with honey and sugar syrup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.