Coconut Candy

Ingredients

• 400 g fresh coconut, coarsely grated
• 300 g caster sugar
• 150 ml water
• 3 g fine salt
• 2 g ground nutmeg

Equipment

Sheet pan · Grater / zester

The words inside

Coconut

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Bring the sugar, water, salt and nutmeg to a boil in a wide, heavy pan, then stir in the grated coconut.
2. Cook over medium heat, stirring often, until the syrup has reduced to a heavy, slow glaze and a dragged spoon leaves a clean track across the pan base, about 20 minutes. 20 min
3. Stir constantly from here: the syrup will go cloudy, then dry, then break into sandy white grains that cling to the coconut.
4. Pull the pan off the heat while the grains still look faintly moist, spread the candy in a single layer on a tray, and leave it to cool and crisp.