Culture & context
About this dish
Coconut drops, sometimes called drops or cut cake, are a traditional Jamaican confection built from coconut, wet sugar and ginger.
Did you know? Coconut drops, sometimes called drops or cut cake, are a traditional Jamaican confection built from coconut, wet sugar and ginger.
Food-safety note
Boiling sugar causes severe burns. Keep children away, use a long-handled spoon and never touch or taste until fully cool.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 500 g (4 cups) fresh mature coconut meat, diced small
- 300 g (1½ cups) brown sugar
- 250 ml (1 cup) water
- 2 tablespoons fresh ginger, grated
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Banana leaf squares or baking parchment
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyBoiling sugar causes severe burns. Keep children away, use a long-handled spoon and never touch or taste until fully cool.
At the stove
Cooking instructions
- Prepare the setting surfaceWash and heat-soften banana leaf, or line trays with parchment.
- Start coconutSimmer coconut, water and ginger 10 minutes.
- Cook the syrupAdd sugar, cinnamon, nutmeg and salt. Boil steadily, stirring more often as the liquid reduces.
- Test the setWhen syrup is thick and a spoonful holds together on a cool plate, remove from heat and stir in vanilla.
- Drop quicklyWorking carefully, spoon mounds onto the prepared surface and leave undisturbed until completely cool and firm.
Working timeline
- 0:00–25 minutes: Preparation
- Next 35 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Ginger tea
- Coffee
- Fresh fruit
Storage & reheating
Store airtight in a cool, dry place up to 1 week. Separate layers with parchment; avoid humid storage.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.