Kenyan
Kashata
Kashata is a Kenyan coastal coconut sweet, cooked until the sugar syrup grips the grated coconut and sets into firm, fragrant pieces. Cardamom gives it the warm aroma often found in Mombasa-style sweets.
Watch it madeShuna's Kitchen · 5:19
Ingredients
- Fresh finely grated coconut1 cup
- Granulated sugar1/2 cup
- Water1/4 cup
- Ground cardamom1/4 tsp
- Salt1 small pinch
- Red or pink food colour1 drop, optional
- Neutral oil1/2 tsp, for greasing
Method
- Lightly grease a small tray or plate with neutral oil and keep a knife nearby for cutting the kashata while it is still warm.
- Put the sugar and water in a small heavy pan over medium heat and stir just until the sugar dissolves.
- Let the syrup boil without stirring for 5 to 7 minutes, until a drop placed in cold water forms a soft, sticky ball between your fingers.
- Stir in the grated coconut, ground cardamom, salt, and food colour if using.
- Cook while stirring constantly with a wooden spoon for 4 to 6 minutes, until the mixture thickens, looks glossy, and begins to pull away from the sides of the pan.
- Quickly tip the hot mixture onto the greased tray and press it into a compact slab about 1 cm thick using the back of an oiled spoon.
- While still warm, cut into squares or diamonds, then let the pieces cool completely until firm before serving.
Common questions
Can I substitute desiccated coconut for fresh grated coconut in Kashata?
Yes, but use unsweetened desiccated coconut and add it a little more gently, since it is drier than fresh coconut. You may need a splash more water in the syrup, and the texture will be slightly less tender.
How do I know when the syrup is ready before adding the coconut?
Boil the sugar syrup for about 5 to 7 minutes until it reaches a soft-ball stage. A drop in cold water should form a soft, sticky ball you can press between your fingers, not a hard or runny one.
What are the most common mistakes when making Kashata?
The biggest mistakes are undercooking the syrup, which makes the sweet chewy or sticky, and overcooking after adding coconut, which can make it dry and crumbly. Also work quickly, because the mixture sets fast once removed from heat.
How should I store Kashata, and how long does it keep?
Store completely cooled pieces in an airtight container at room temperature. Keep them dry, with parchment between layers if needed. They usually stay good for about 1 week, though humidity can soften them sooner.
What is the best way to serve Kashata?
Serve it at room temperature as a snack or after-meal sweet with tea or coffee. Cut into small squares or diamonds, since it is rich and sweet. It also makes a simple homemade gift when packed neatly.