Ecomely

Language

Ngebelel (coconut sugar paste): recipe illustration
Desserts

Ngebelel (coconut sugar paste)

A soft, sweet paste made by cooking grated coconut with sugar and water. It is spread on bread or eaten in small bites as a traditional treat.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

476 kcal per serving

Protein
3.3 g
Carbohydrates
37.5 g
of which sugars
36.6 g
Fat
33.2 g
of which saturated fat
28.9 g
Fiber
7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Put the grated coconut, sugar, water and salt into a saucepan.
  2. Heat over medium heat, stirring regularly.
  3. Cook for 20 to 25 minutes, until the mixture thickens and forms a paste that pulls away from the sides.
  4. Add the vanilla if you are using it and mix well.
  5. Let it cool completely, as the paste firms up as it cools.
  6. Store in a closed jar in the fridge for up to a week.

Variations and tips

Bite-sized. Shape the cooled paste into small balls and roll them in grated coconut.

More ideas

Ngebesbul (rice crêpes with bananas)30 min · 4 serv. · budget-friendlyNgeklak ngerakl (coconut milk tapioca)40 min · 4 serv. · budget-friendlyCoconut milk baked bananas20 min · 4 serv. · budget-friendlyNgebesechel (ripe banana and coconut milk paste)30 min · 4 serv. · budget-friendlyBul ngerimiu (sweet grated taro)55 min · 4 serv. · budget-friendlySugar-sautéed mango (caramel mango)20 min · 4 serv. · budget-friendlyNgeklak (tapioca with palm sugar)40 min · 4 serv. · budget-friendlyNgeklebedel (sago pudding in coconut milk)30 min · 4 serv. · budget-friendly

Original Ecomely recipe.