Belizean Coconut Tableta Recipe

This traditional Belizean Coconut Tableta recipe is a beloved treat that combines the tropical richness of coconut with the deep, caramel notes of brown sugar. Infused with the optional warmth of grated ginger and the zesty hint of orange peel, this dessert not only captivates your taste buds but also transports you to the vibrant heart of Belizean culture. Whether you’re a seasoned connoisseur of Belizean cuisine or exploring these flavors for the first time, this Coconut Tableta promises a taste experience like no other.

While this recipe is a traditional Belizean coconut recipe, very similar coconut treats are found throughout the Caribbean. In Belize, Coconut Cutobrute for example. Jamaican Coconut Drops and Coconut Sugar Cakes from St. Vincent for example are very similar but do include additional spices like bay leaves, and nutmeg. For Belizean Tableta the process is very similar to the first steps in making Belizean Coconut Crusts, caramelizing coconut shreds.

Recipe Information:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Recipe Yield: 10 servings

Belizean Coconut Tableta Recipe Ingredients:

• 2 old and ripe coconuts
• 1 lb brown sugar
• 2 tablespoons grated ginger (optional)
• Orange peel (optional)
• 1/2 tin of sweetened condensed milk (optional)
• 3 tablespoons of coconut water or rainwater

How to make Belizean Coconut Tableta:

1. With a coconut grater, grate the coconut into the longest texture you can, longer is better. Overly grated coconut will break down and get mushy.
2. Add about 1 pound of Belizean brown sugar to a heavy pot (a heavy pot won’t burn your sugar as fast). Warm the sugar gently, stirring frequently. The goal is to melt the sugar not burn it. You may find it helpful to add 1 to 3 tablespoons of water to the pot to help dissolve the sugar but keep in mind you will then need to evaporate that water out of the sugar.
3. As soon as the sugar is melted add the grated coconut and combine it in the heavy pot with brown sugar, and, if using, ginger and orange peel.
4. If desired, stir in the sweetened condensed milk and continue to cook, allowing the flavors to meld together beautifully. For the traditionalists, condensed milk is not added, the purest form of tableta recipes do not include the milk.
5. Cook all ingredients over medium heat until the mixture becomes sticky and caramelized. Keep stirring so that it does not burn.
6. Once the mixture is reduced and very sticky, it should stick the spoon, and pour the mixture onto a greased board. If you have coconut oil greasing the pan with it works perfectly. Alternatively, using a sheet of waxed parchment paper works well for this step.
7. Allow it to cool before cutting it into your desired pieces.

Nutritional Information (per serving, based on 10 servings):

• Calories: Approximately 300 kcal
• Fat: 15g
• Carbohydrates: 40g
• Sugars: 35g (varies with the use of sweetened condensed milk)
• Protein: 2g

This Coconut Tableta is more than just a dessert; it’s a slice of Belizean heritage, perfect for celebrating special occasions or satisfying a sweet craving. The optional ingredients, such as ginger and orange peel, offer versatility to the recipe, allowing you to tailor it to your taste preferences. Enjoy this delightful confection and let each bite take you on a journey to the heart of Belize.