Kashata is the ultimate East-African treat! It is sweet, delicious, and loved by kids and adults alike!

I have a feeling that you will love my Kashata recipe but before I get more words out, check out my vibibi, mahamri or collection of world cuisine recipes.

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what is Kashata?

Kashata is a traditional East-African no-bake sweet very similar to the Indian coconut burfi, that is made by heating sugar and water to a syrup, which is then combined with other ingredients such as coconuts or peanuts. The cooked mixture is then cooled and cut out into sweets.

It is popular in African countries such as Kenya and Tanzania, particularly around coastal towns such as Mombasa, and is normally served as a snack or for dessert. Traditionally, freshly grated coconut was used to make Kashata but most people use desiccated coconut nowadays.

Growing up in Kenya, Kashata was along with Mabuyu, one of my absolute favourite candies to eat. It was so popular, almost every local Kiosk had them in stock and this still holds today. Not only is it loved as a snack or sweet treat by the children, but the adults also love to have it alongside some tea (chai) and coffee (kahawa).

A banner for the 2023 Juneteenth celebrations.

The color red holds significant symbolism for Juneteenth celebrations, and this kashata recipe is part of a collection curated by my fellow black food bloggers to honor the day.

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks America's second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

useful tips when making Kashata

Make sure to get rid of any coconut shells as these can be unpleasant to bite into, should you grate your own coconut.
Use vanilla extract if you do not have cardamon powder. Whole cardamon seeds are also okay to use, just make sure to remove them before allowing your Kashata to cool.
Allow the sugar syrup to cook properly to a one-string consistency, before adding in the grated coconut. What this means is that the sugar syrup should be able to stretch to one string when stretched between the fingers.
The key to good Kashata is cooking at low heat once you have added all your ingredients.
Should your Kashata be too soft to cut, please do not panic. Simply reheat it for a few more minutes to allow any excess moisture to evaporate. Similarly, return it to the heat if too firm and crumbling, and reheat it along with two tablespoons of water.

how to store

Make sure to store your Kashata in airtight jars to prevent it from getting soggy. Stored properly in suitable jars, it will keep for up to 8 months (sometimes even longer).

try these other East-African Recipes

Craving more East African recipes? Then check out these simple meals:-

more delicious juneteenth recipes

With roots in the African diaspora, these recipes represent a rich culinary tapestry. Influenced by African traditions, these dishes offer a vibrant fusion of flavors and ingredients. Recipes such as Afro-Caribbean-inspired Mango Scotch Bonnet Chicken Wings, refreshing Zobo drink that is popular in West Africa, and Crispy Uda Pepper Shrimp featuring the Senegalese pepper showcase the diverse range of African culture.

To make this year's Juneteenth celebration even more special, celebrate in style with these tasty red-themed recipes from our other talented Black food creators:-

Dish It With Tisha - Mango Scotch Bonnet Wings
Geo's Table - Jerk Pork Skewers
Sims Home Kitchen - Coconut Rum Cupcakes
Kerri-Ann's Kravings - Watermelon Coconut Jamaican Rum Punch

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📖 Recipe

Kashata

Kate Hahnel

Looking to try out a new no-bake international dessert or snack? Then this East African coconut Kashata is just the thing for you.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 13

Course Dessert, Snack

Cuisine East African, Kenyan, Swahili, Tanzanian

Servings

Calories 86 kcal

Equipment

cooking pan

Parchment paper

tray

Ingredients

▢ 1⅓ cups sugar
▢ 1 cup water
▢ 2 cups grated or desiccated coconut
▢ ½ teaspoon cardamon powder (use more if preferred)
▢ 1-3 drops red food colour (or ½ teaspoon food colouring powder - use more if preferred)

Instructions

Add the water and sugar to a heavy-bottomed saucepan or pot. Stir until the sugar dissolves. Allow the sugar to boil to a syrup (test whether it is ready by spooning a small amount to a plate, allowing it to cool enough so you can touch it, and stretch it between your fingers. It should form a single string).
Add the food colour, cardamon powder, grated or desiccated coconut, and combine. Reduce the heat to a low and cook for about 5-10 minutes, or until most of the liquid has evaporated and the Kashata has formed into a homogenous mass.
Transfer the mass to a greased plate or to a piece of parchment paper and spread it out so it has your desired thickness. Allow it to cool slightly to a point where it is still warm.
While the Kashata is still warm, use a knife to lightly make cut marks on the surface, without cutting all the way through. This will show you where to cut once it has cooled.
Once cooled, cut it to your desired shapes and serve it as a snack or dessert. Alternatively, store it in airtight jars for later.

Notes

Should you grate your own coconut, make sure to get rid of any coconut shells as these can be unpleasant to bite into.
Allow the sugar syrup to cook properly to a one-string consistency, before adding in the grated coconut so your Kashata binds properly. What this means is that when you stretch the sugar syrup between your fingers, it should be able to stretch to one string.
Use vanilla extract if you do not have cardamon powder. Whole cardamon seeds are also okay to use, just make sure to remove them before allowing your Kashata to cool.
The key to good Kashata is cooking at low heat once you have added all your ingredients.
Should your Kashata be too soft to cut, please do not panic. Simply reheat it for a few more minutes to allow any excess moisture to evaporate. Similarly, return it to the heat if too firm and crumbling, and reheat it along with two tablespoons of water.

Nutrition

Calories: 86kcalCarbohydrates: 12gProtein: 0.5gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.2gSodium: 3mgPotassium: 38mgFiber: 1gSugar: 11gVitamin C: 0.1mgCalcium: 2mgIron: 0.2mg

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