Coconut "baccy" is based upon a classic English sweet and fits in with the concept of confectionery presented that Heston Blumenthal will be discussing in his presentation.

Teenage coconuts: Coconut meat that has begun to mature and gain texture and flavour but has not fully developed the though texture of an elder coconut. The meat is still flexible but provides an aldente texture and the coconut juice has not yet lost its young flavour.

Elder coconuts: This has hard, rigid meat and, as it ages, the coconut juice loses much of its flavour while the actual coconut meat becomes more flavoursome. The balance between the flavour of the juice and of the meat is the reason why teenage rather than elder coconut is recommended for this recipe. If elder coconut is used, the result will not be supple and chewy like the texture of chewing tobacco.


2 Kg. Teenage coconut meat (100%)
100 ml. De 36 glucose syrup (5%)
400 gr. Palm sugar (20%)
600 gr. Sucrose (30%)
40 ml. Glycerol (2%)
500 ml. Coconut water (25%)
500 ml. Water (25%)
200 gr. Vacuum dried coconut crystals (10%)
800 gr. Black cavendish tobacco (40%)


1. Punch a hole in the top of the coconuts and pour the coconut juice into a bowl through a tea strainer.
2. Remove the coconut shell trying to keep the meat in large pieces.
3. Cut the coconut meat into very thin slices using a meat slicer, then cut the slices into julienne strips.
4. Combine the palm sugar, sucrose, water and coconut juice (if this is insufficient, make up the necessary amount with water). Boil this syrup and reduce to 60ºBrix*. When sugary liquids are reduced, their sugar content (viscosity) can be measured in Brix. Add julienned coconut and continue to slowly simmer until the syrup reaches 77ºBrix (approx. 5 or 6 hours).
5. Strain the liquid setting aside the coconut meat. Weigh the syrup and add 5% of the syrup's weight of glucose.
6. Return the syrup to the pot and reduce to 90ºBrix.
7. Recombine the syrup with the coconut. Weigh and add 2% of the mixture's weight of glycerol.
8. Cover and leave to stand for 2 days.
9. After the second day, strain the liquid and save the coconut meat.
10. Lay the strained coconuts onto a parchment lined sheet pan and allow to crystallize for 2 more days in a cool, well-ventilated room.
11. On the third day, crush the vacuum-dried coconut granule into a fine powder, and toos it with the crystallized coconut shreds.
12. Lay the coconut back out on parchment lined sheet pans and allow it ti dry overnight.
13. Next morning, heat the coconut in a low oven until just slightly warm.
14. Make 4 separate sachets with muslim and tobacco. Place them together with the coconut in an airtight container and infuse the aroma of the tobacco for, at least, one week.


Serve the coconut "baccy" in a traditional tobacco pouch (see photo).

*Brix: percentage of sugar as measured using a refractometer.