“Sri Lankan Coconut Treasure: Vegan Kalu Dodol with Cardamom”

Allergens

Nuts (coconut)

Ingredients

• 1 cup kithul treacle or coconut nectar
• 2 cups grated coconut, fresh or frozen
• 1/2 cup water
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt

Instructions

1. In a large saucepan, combine the kithul treacle, grated coconut, and water over medium heat. Stir constantly to prevent sticking.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to ensure even cooking.
3. Add the ground cardamom and salt, mixing well. Continue to cook and stir for an additional 15 minutes or until the mixture thickens and forms a soft ball when cooled slightly and rolled between your fingers.
4. Remove from heat and allow to cool for about 10 minutes before transferring to a greased mold or tray.
5. Smooth the top with a spatula, then let it sit until completely cooled and set.
6. Slice the kalu dodol into individual servings using a sharp knife.

Chef’s Insight

Allow the kalu dodol to cool slightly before transferring it to the mold to avoid overcooking and achieve the desired softness.

Notes

If the kalu dodol sticks to the mold, dampen your hands slightly with water to help release it more easily.