Ben Tre coconut candy

Weight: 200g (vacuum-sealed zip bag)

Origin: Ben Tre, Vietnam

Ingredients: Fresh coconut milk, cane sugar, malt, durian / pandan / cocoa / durian (depending on flavor)

Shelf life: 4 months from the manufacturing date

Manufacturing date: See on packaging

Distributor: Vietmorsel orders directly from the coconut candy village facility in Ben Tre

Ben Tre and coconuts are inseparable - the province boasts over 70,000 hectares of coconut trees. The people of Ben Tre call their homeland "the land of coconuts" and are proud of it. Among all the products made from Ben Tre coconuts, coconut candy has traveled the farthest, is the most remembered, and has become a culinary symbol of the entire Mekong Delta region.

Ben Tre coconut candy is made from fresh coconut milk squeezed directly on the same day, cooked with cane sugar and malt syrup over a low wood fire - the heat must be constantly monitored for many hours, and it needs to be stirred continuously by hand so that the candy cooks evenly without burning. This stage cannot be replaced by machinery because only human hands can sense the precise consistency required for molding.

The finished candy has a natural creamy yellow color from the coconut milk, is soft and chewy to the touch, and when bitten into, you immediately feel the rich, fatty taste of fresh coconut and the delicate sweetness of cane sugar blending together, gradually melting in your mouth. Each flavor of candy carries its own distinct aroma: the rich pungency of durian, the refreshing coolness of pandan leaves, the subtle bitterness of cacao - all from natural ingredients, with no artificial flavors.

This is a gift that people from the Mekong Delta take everywhere, from gifting to relatives in the city to sending to overseas Vietnamese. Opening a package of coconut candy is like opening a memory of Ben Tre, the land of coconuts, and of evenings spent cracking coconuts for a drink in the family garden.

Enjoy it directly as a candy or with tea. Coconut candy paired with green tea or jasmine tea is a traditional way of enjoying it in the Mekong Delta – the sweet richness of the candy and the slight bitterness of the tea balance each other perfectly.

If the candy becomes harder than usual due to cold weather, leave it at room temperature for 10-15 minutes before eating – the candy will return to its natural softness. Coconut candy can also be used as a cooking ingredient: add it to coconut milk when making sticky rice, sweet soups (chè), or flan to create a natural sweet and rich flavor instead of regular sugar.

Store in a cool, dry place, away from direct sunlight and high temperatures. The ideal temperature is below 28°C; if stored in a place that is too hot, the candy will melt and stick to the wrapper. Refrigeration is not necessary, as chilling will actually make the candy hard and reduce its characteristic chewiness.

Store in a zip-lock bag or airtight container to prevent moisture, and consume within 2 months to ensure the candy retains its best softness and aroma. The candy pieces are individually wrapped in parchment paper; keep the wrapper on until consumption to prevent the candies from sticking together.

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