Surinamese Sesame Coconut Squares

About this recipe

Rooted in Suriname’s vibrant blend of Indigenous, African, Indian, Javanese, and European influences, these Surinamese Sesame Coconut Squares marry the nutty perfume of white sesame seeds with the tropical sweetness of unsweetened shredded coconut. A glossy syrup made from granulated sugar, light brown sugar, and water brings everything together, while warm aromatics—fresh ginger, vanilla extract, and bright lime zest—evoke the multicultural pantry you’ll find across Suriname. The result is a no-bake confection that’s pressed into a pan, allowed to set, and cut into tidy squares with a gentle snap and chewy center. Whether shared for festive gatherings or kept on hand for tea time, a little unsalted butter helps prep the pan for easy release, and a pinch of salt lifts every flavor note.

Ingredients

• 1 cup white sesame seeds
• 2 cups unsweetened shredded coconut
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup water
• 1/4 teaspoon salt
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest
• 1 tablespoon unsalted butter, for greasing

Equipment

• 8-inch (20 cm) square pan
• Heavy-bottomed saucepan
• Wooden spoon or heatproof spatula
• Parchment paper
• Chef’s knife and ruler (for neat squares)

Step-by-step preparation

1. Prep the pan: Lightly grease your square pan with a thin film of unsalted butter, then line the bottom with parchment, leaving overhang for easy lifting. Grease the parchment lightly with a touch more unsalted butter.
2. Toast the seeds: Warm a dry skillet over medium heat and add the white sesame seeds. Stir constantly until aromatic and lightly golden, about 3 to 4 minutes. Transfer immediately to a plate to stop the cooking.
3. Warm the coconut: Return the skillet to low heat and add the unsweetened shredded coconut. Stir just until steamy and fragrant, about 1 minute, then set aside with the toasted white sesame seeds.
4. Make the syrup: In a heavy saucepan combine water, granulated sugar, light brown sugar, and salt. Stir over medium heat just until the sugars dissolve, then bring to a gentle boil and cook until the bubbles look thick and glassy, about 5 to 6 minutes. Add the grated fresh ginger, stir for a few seconds, then remove from the heat.
5. Flavor the base: Off the heat, stir in the vanilla extract and the lime zest until evenly distributed.
6. Combine: Working quickly, add the toasted white sesame seeds and the warmed unsweetened shredded coconut to the saucepan. Fold until everything is thoroughly coated and the mixture starts to cling together.
7. Press: Scrape the mixture into the prepared pan. With a lightly greased spatula (or the back of a spoon dabbed with a bit of unsalted butter), press firmly into an even layer, smoothing the surface.
8. Score and set: After about 5 minutes—while the slab is still warm but no longer sticky—lightly score a grid of squares. Let it cool completely until firm, about 45 to 60 minutes.
9. Cut and serve: Lift the slab from the pan and cut along the score marks for clean squares. Enjoy now or store for later.

Tips and troubleshooting

• Control the toast: Keep the white sesame seeds moving so they don’t scorch. Once they smell nutty, they’re ready.
• Warm binders stick better: Gently warming the unsweetened shredded coconut helps it drink in the syrup quickly, improving cohesion.
• Texture tuning: A pinch of salt is small but mighty—don’t skip it. It heightens sweetness without making the candy taste salty.
• If too crumbly: Return the mixture to the saucepan and sprinkle in 1 to 2 teaspoons of hot water. Stir over low heat for about 1 to 2 minutes to rebind, then press again.
• If too hard: Drizzle in a teaspoon of hot water, warm briefly for 30 seconds, and fold until slightly more pliable before pressing back into the pan.
• Bright flavor: Extra grated fresh ginger or a touch more lime zest adds zing; add sparingly and taste as you go.

Storage and make-ahead

• Room temperature: Store in an airtight tin, layered with parchment, for up to 5 days.
• Freezing: Wrap the slab tightly, freeze, then cut while still cool. Thaw at room temperature before serving.
• Humidity matters: Moist air softens candy; keep the container sealed. If it softens, a quick chill firms the texture.

How to enjoy

• Tea-time bite: Pair a square with black tea or spiced chai to complement the fresh ginger and vanilla extract.
• Dessert topper: Crumble a small piece over yogurt or ice cream—the toasty white sesame seeds and sweet unsweetened shredded coconut add crunch.
• Giftable treat: Pack in parchment-lined boxes; the aroma of lime zest makes a bright first impression.

FAQ

Can I use only one sugar?

Yes. You can make the syrup with just granulated sugar or only light brown sugar. The version with light brown sugar tastes slightly richer; the all-granulated sugar batch sets a bit snappier.

Why warm the coconut?

Gently warming the unsweetened shredded coconut helps it bind quickly to the syrup, giving cleaner slices.

How firm should the syrup be?

Cook until the bubbles are thick and slow and the syrup forms long drips from the spoon, roughly 5 to 6 minutes from the boil; this sets the squares without making them brittle.