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Candied coconut ribbons, which are made from coconut meat, sugar, and milk, become a snack favored by many Vietnamese, especially during Tet holidays.


    When Tet holidays are coming, the candied coconut producers have regularly produced delicious candied coconut ribbons to serve Tet holidays. Since the old days when food and confectioneries were less abundant, and up until the present day when living conditions have been improved, the candied coconut ribbon producers have kept onto its traditional recipe and method.

    It's not very difficult to make candied coconut ribbons as it does not require too many steps, but to produce delicious ones, all steps should be given careful paid attention, producers shared. To make this snack, coconut flesh is removed from the shell and sliced into thin ribbons which are then boiled and drained. Finally, they are soaked and coated in sugar. The complete process requires technique, skills, and experience to make such fine candied coconut ribbons.

    Candied coconut ribbons are made from natural ingredients. Besides the bright white of coconut flesh, people also add natural coloring to make the candied ribbons look more eye-catching, such as green pineapple leaves, red from gac fruit, purple from taro, and yellow from durian, among others.

    There are plenty of delicacies, both domestic and imported, offered for Tet, but candied coconut ribbons are still much loved as they capture the taste of southern land. A general Director of Ben Tre's Department of Industry and Trade, said candied coconut ribbons are mainly produced to serve Tet holidays, however foreign markets prefer dried coconut snacks all year round.

    As it is easy to make candied coconut ribbons, many people can make this delicious snack at home, During the Tet holidays, when family members and friends spend time together, the sweet and aromatic flavor of the candied coconut ribbons help them preserve the tradition of the Lunar New Year.

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