Makes: 900 g
Preparation Time: 1 hour and 20 minutes
- 1 KG SUGAR
- 200 ML COCONUT MILK
- 200 ML WATER
- 1½ CUP DRY COCONUT MEAT, FINELY GRATED
- OIL OR BUTTER, FOR GREASING
Bring all ingredients to a bowl and combine, dissolving the sugar. Transfer to a medium sauce pan and cook over low heat, without stirring. Let it cook for about 40 minutes. Check if is done: take a spoonful of syrup to a bowl of water and, with your fingers, try to shape a ball with it. If you succeed, it’s done. If not, keep syrup a little longer over heat. When the syrup it ready, take it from the heat and spread over a marble countertop, greased with oil or butter. Leave to cool. When it’s cool enough to touch, grease both of your hands and stretch by pulling each end away, folding together and stretching again. After 5 minutes of stretching, candy gets a colour of pearl. At this point, the mixture is dense and hardened; keep a scissor around to cut. Start cutting the candy. Coat with grated coconut meat to serve.