Traditional Vegetarian Recipes, Kid-friendly Recipes & Instant Pot Recipes from Indian and International Cuisines

Kashata – Coconut Candy

Kashata – Coconut Candy

Today, I am sharing the recipe of ‘Kashata’ snack/no bake cookie/candy from Congo. It is a popular sweet snack of East Africa. My daughter and I made this together for a Girl Scout project. She was instructed to prepare food from a wide variety of countries. She chose the country of Congo for her project, and went to the public library to research different types of food from Congo. After searching through all the recipe books from there, she found this recipe and it interested her. We adapted the recipe from the book ‘The Democratic Republic of Congo’.

I helped her make this and we cut them into small pieces. She told me that many of the people that tasted this, enjoyed it. It has a texture similar to hard candy.  If I have to compare it with an Indian dessert, I would say that it tasted like Kobbari Chikki/Coconut Brittle.




Measuring cup used: 1 Cup  = 250ml

I am sharing the list of ingredients as mentioned in the book and also sharing my adaptation in the recipe.

Sugar – 2 cups(I used granulated sugar)

Fresh grated coconut or Desiccated coconut(moistened with 2 Tbsp. water) or Roasted peanuts(shells and skins removed) – 2 cups

(You can make it with roasted peanuts or fresh grated coconut or desiccated coconut. I used desiccated coconut, moistened with 2 Tbsp. water)

Cardamom powder or Ground cinnamon -1& 1/2 Tsp.(I used 1/2 Tsp. cardamom powder)

Salt – 1/8 Tsp.

Wheat flour – 1/2 cup(optional)(I did not use it)


Step 1:

Line a 8*8 inch baking pan with parchment paper. Spray non-stick  cooking spray on the bottom and the sides of the pan.


Step 2:

In a wide bowl, add 2 cups dessicated coconut, salt and cardamom powder. Mix them with a spoon. Add 2 Tbsp. water and mix it to moisten the coconut.


Step 3:

Add 2 cups sugar to a thick wide bottomed pan. Place the pan over medium heat and melt the sugar. Sugar begins to melt. Use a wooden spatula and stir occasionally. Sugar will look lumpy in some parts. It will eventually melt. Do not leave it unattended.

Step 4:

Lower the heat and add the desiccated coconut, salt and cardamom powder mixture(that we prepared in Step 2)


Step 5:

Continue to stir for about a minute until everything is well mixed. Turn off the heat.


Step 6:

Transfer the mixture to the prepared pan lined with parchment paper. Spread it evenly by patting it with the back of a greased spoon or a greased small flat bottomed cup. While the mixture is still warm, make marks on it with the greased knife. You can cut into desired shapes.


Step 7:

Let it cool completely. The pieces will separate very easily. Store them in an air tight container. My daughter’s troop leader cut them into mini bite size pieces and served them in mini disposable cups.


It is very delicious and easy to make. Enjoy!!!!

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