AI-generated image
Coconut sweet (kashata ya nazi)
Cardamom coconut squares cut into diamonds
Kashata ya nazi is a simple Swahili sweet of desiccated coconut cooked with milk, sugar, evaporated milk and cardamom until thick, then pressed into a dish and cut into diamonds. It's chewy and sweet, and it keeps well. Store in an airtight container.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 7
Ingredients
Method
0/5 doneStep 1: Grease a shallow dish with 1 tsp ghee or butter.
Step 2: Boil 1 cup milk and 3 ½ oz sugar over a medium heat, stirring until the sugar dissolves.
5 minStep 3: Add 3 ⅛ oz desiccated coconut, 7 oz evaporated milk (unsweetened condensed milk) and 1 tbsp cardamom and cook, stirring constantly, until the mixture thickens and leaves the sides of the pan.
20 minStep 4: Spread it into the greased dish, press it down well and cut into diamond shapes while warm.
Step 5: Leave to cool and set, then store in an airtight container.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 23 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coconut sweet (kashata ya nazi) take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 7 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.
