There are few Divali sweets that have a better reward to effort ratio than Gato Koko. Read on to learn about this simple, traditional Mauritian sweet. And discover our easy-to-follow step by step recipe to make your own.
5 ingredients | 6 steps | 25 minutes
Why You Need This Recipe
- Very quick to make
- Add this to your list of Divali sweets
About Gato Koko
Gato Koko is a much-loved small sweet available in a variety of corner stores and patisseries on the island of Mauritius. These coconut macaroons have a delightful nutty flavour and come in a variety of shapes, colours, and flavours.
I have always loved these tiny treats, and never have the strength to say “no” when I see them in the stores. Today, I’ll share with you a quick recipe so you can make your own in no time whenever you’re missing this dessert.
What You Will Need
Ice cream scoop
While you can use two tablespoons to scoop up the gato mixture, an ice cream scoop will make it much easier.
Star Ingredient
Coconut (koko)
There are few fruits that are more deeply entrenched in Mauritian cuisine than coconut. Originally from south-east Asia, coconut is the fruit of the coconut palm (Cocos nucifera). It is smooth and light green or orange in colour when unripe. Then it turns brown and is covered with a thick layer of brown ligneous fibres surrounding the nut when ripe.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
What is Desiccated Coconut?
When ripe, the insides of the nut can be scraped out and dried (desiccated). After it has been dried, the desiccated coconut can be shredded or flaked. While you could attempt to shred your own, it might be more time efficient to buy desiccated coconut from your local Asian grocery store.
Traditionally made desiccated coconut will be unsweetened. However, some more modern and commercial versions carry more moisture and contain added sugar.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Gato Koko.
1
Add the water, sugar and cardamom pods to a medium saucepan and cook on medium-high heat for about 5 minutes. Your goal is to bring the mixture to a boil while stirring regularly. The sugar should completely dissolve to leave you with a syrup.
2
If you have chosen to use the vanilla extract instead of cardamom, add it once you have a syrup.
Scroll to the bottom for the printable recipe card
3
Next, add a few drops of food colouring. Stir to even out the colour, check the colour and continue adding food colouring if desired. You don’t want the colour to be too dark or saturated. Skip this step if you want natural coloured Gato Koko.
4
5
6
How to Serve Gato Koko
Allow the Gato Koko to cool completely and set before serving. Pair this delicious sweet with a cup of hot milk tea.
Recipe FAQs
Do I need to use food colouring?
No, you can leave the coconut with its natural colour and you’ll have a pretty white Gato Koko sweet.
Printable Recipe Card
Gato Koko
Equipment
- 1 ice cream scoop
Ingredients
- 750 ml water
- 495 g granulated sugar
- 3-5 pods cardamon
- 1 tsp vanilla essence as an alternative to cardamon
- 1-2 drops food colouring red, green or brown
- 200 g desiccated coconut
Complete Recipe Steps
- Add the water, sugar and cardamom pods to a medium saucepan and cook on medium-high heat for about 5 minutes. Your goal is to bring the mixture to a boil while stirring regularly. The sugar should completely dissolve to leave you with a syrup.750 ml water, 495 g granulated sugar, 3-5 pods cardamon
- If you have chosen to use the vanilla extract instead of cardamon, add it once you have a syrup.1 tsp vanilla essence
- Next, add a few drops of food colouring. Stir to even out the colour, check the colour and continue adding food colouring if desired. You don’t want the colour to be too dark or saturated. Skip this step if you want natural coloured Gato Koko.1-2 drops food colouring
- Mix in the desiccated coconut and cook the coconut in the pan until all the syrup has been absorbed. This can take approximately 15 minutes on low heat.200 g desiccated coconut
- Once most of the water has evaporated, your mixture should still be a little bit moist. Use an ice-cream scoop or tablespoon to drop balls of Gato Koko onto a tray lined with baking paper. When scooping the Gato Koko, be careful to avoid the cardamom pods! Leave about 2 inches or 5 cm in spacing between each piece because the Gato Koko can spread a little bit when setting.
- Allow the Gato Koko to set at room temperature, then enjoy! You should be able to pick up each Gato Koko in your hands once they are properly set. If you’re in a hurry, you can allow the Gato Koko to set in the fridge.
Notes
- If you don’t have an ice-cream scoop, I find using two tablespoons the easiest way to get a nice, effortless “drop” of Gato Koko. Use one tablespoon to get a scoop of Gato Koko, then push the Gato Koko onto the tray with the back of the other tablespoon.
Liked this gato being a child and still loves its sweetness and the different flavors. Too good.