Sri Lankan Pol Toffee (Coconut Toffee)









 Sri Lankan Pol Toffee (Coconut Toffee)

Pol Toffee is a classic Sri Lankan sweet made with coconut and sugar, cooked until thick and cut into bite-sized squares. This version works beautifully with either desiccated coconut or fresh coconut and is flavored with vanilla, cardamom, and a touch of butter for a rich, delicious finish.

Ingredients

  • 250g desiccated coconut
  • 350g sugar
  • ¾ cup water (for desiccated coconut)
  • ½ cup water (for fresh coconut)
  • 15g butter
  • 1 tsp vanilla essence
  • A drop of red food coloring
  • 2 tbsp milk powder (optional)
  • ½ tsp cardamom powder (optional)

Method

1. Prepare the Tray

Line a tray with baking paper or lightly grease a flat tray or wooden board with butter. Have this ready before you start cooking, as the mixture needs to be transferred quickly once it reaches the correct consistency.

2. Combine the Ingredients

Before turning on the heat, add the coconut, sugar, water, and milk powder (if using) to a pan. Mix well until the coconut is evenly dampened.

3. Cook the Mixture

Place the pan over medium-low heat. Stir every minute or so as the sugar gradually melts and the mixture begins to bubble. This process usually takes about 10–15 minutes.

4. Add the Flavorings

As the mixture cooks, it will release moisture and then gradually start to thicken. After about 10 minutes, add the butter, vanilla essence, food coloring, and cardamom powder (if using). Continue stirring over low heat.

5. Cook Until Ready

Keep stirring until the mixture stops sticking to the sides of the pan and follows the spoon as one large, heavy clump.

Tip: To test if it’s ready, drop a tiny amount into cold water. It should form a soft but firm ball.

6. Shape and Cut

Quickly transfer the mixture to the prepared tray. Using a spatula or the back of a spoon, flatten it to about ½ inch thickness.

Allow it to cool for 2–3 minutes. While still warm, grease a sharp knife with butter and cut into squares.

Leave to cool completely before separating the pieces.

Helpful Tips

📌 Using Desiccated Coconut: If your desiccated coconut is coarse, pulse it in a blender for just 2–3 seconds. Do not turn it into flour—you still want a little texture.

📌 Control the Heat: If the sugar begins to smell strongly of caramel, the heat is too high. Pol Toffee should have a sweet coconut flavor, not a burnt sugar taste.

📌 If the Mixture Becomes Too Thick: Add a little hot water at a time while stirring continuously until you achieve the correct consistency.

📌 Need More Moisture? Add hot water gradually, a little at a time. Avoid adding too much at once.

Storage

Once completely cooled, store the Pol Toffee in an airtight container. It will stay fresh for up to 2 weeks.

Enjoy this traditional Sri Lankan treat with a cup of tea or share it with family and friends for a taste of nostalgia.

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My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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