I can tell you for free that while growing up Coconut flakes were my favourite snacks. Well, I know that look on your face right now. What if I told you that those thin shavings or small pieces of dried coconut meat commonly used in various culinary applications, including baking, cooking, and as toppings for desserts, salads, and breakfast dishes are worth all the hype?
Coconut flakes add a sweet and tropical flavor and a satisfying crunch to dishes, making them a popular ingredient in many recipes. They can be toasted to enhance their flavor or used as they are in both sweet and savory dishes. With these few points of mine, I hope you’ll want to try out this recipe.
INGREDIENTS
Coconut.
Granulated sugar
Water
Grater and spatula.
PROCEDURE
Crack the coconut, collect the juice, and separate the coconut flesh from the shell.
Grate along the flesh of the coconut to get long pieces of coconut. Grating across the flesh will only give you a clumpy mass of coconut.
Pour the coconut juice and sugar into a pot and set to boil on medium heat and Stir.
Add in the grated coconut pieces pour water to rise to the same level as the coconut and Stir thoroughly.
Stir continuously till the mixture becomes browner in color.
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Reduce or turn off the heat completely. At this stage, the sugar caramelizes, making the contents stick closely together.
Transfer the hot coconut candy to a wide tray to cool. You can mold it into ball or square shapes and store or serve as desired.