Puleleti (Tuvaluan Coconut and Caramel Sweets)
In short: Desiccated coconut processed until damp, mixed with caramel, shaped into dense balls and dried until firm, a traditional Tuvaluan sweet. It takes about 45 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 15 min
- Resting
- 2 h
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Puleleti is a traditional sweet from Tuvalu made from coconut and coconut syrup. Traditionally the grated coconut is sun-dried and pounded, mixed with syrup until its oil begins to seep out, shaped into balls and dried, a slow process that makes it a treat for gatherings. This home version uses desiccated coconut and a simple caramel, and gives dense, chewy, deeply coconut sweets.
Instructions
- Pulse the desiccated coconut in a food processor for 2 to 3 minutes, scraping down the sides, until it looks damp and begins to clump and release oil.
- Make the caramel. Heat the sugar and 3 tablespoons of water in a small heavy saucepan, swirling until the sugar dissolves. Boil without stirring for 6 to 8 minutes, until deep amber.
- Take the pan off the heat. Standing back, carefully add 3 tablespoons of hot water, since the caramel will spit. Stir until smooth, then cool for 5 minutes.
- Mix the warm caramel and salt into the coconut until you have a thick, sticky mixture that holds together when squeezed.
- Shape the mixture into 16 balls of about 25 g (1 oz), squeezing each firmly in your fist. Set on parchment and blot any surface oil with paper towels.
- Leave uncovered for 2 hours to dry and firm up. Store in an airtight container.
Tips
- Hot caramel causes severe burns. Keep children away, use a long spoon and add the water with care. If you can find coconut syrup, warm 120 ml (1/2 cup) and use it in place of the caramel.
- Squeeze the balls firmly so they hold their shape. Stored airtight in a cool place they keep for 2 weeks, or in the fridge for 1 month.
Questions and answers
What is puleleti?
Puleleti is a traditional Tuvaluan sweet of coconut mixed with coconut syrup, shaped into balls and dried. It is made for gatherings.
Can I use caramel instead of coconut syrup?
Yes. When coconut syrup is not available, caramelized sugar is a good substitute, and this recipe uses it.
Why do I blot the oil off the balls?
Processed coconut releases oil, and squeezing the balls firmly and blotting the surface gives firmer sweets that dry well and keep longer.
How long does it take to make Puleleti (Tuvaluan Coconut and Caramel Sweets)?
About 45 min in total: 30 min of preparation and 15 min of cooking.
How many calories are in Puleleti (Tuvaluan Coconut and Caramel Sweets)?
About 285 kcal per serving, with 2 g of protein, 26 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 26 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 17 g |
| Sodium | 20 mg |
Estimated values, calculated from the ingredients.
