Ingredients

Method

• 190 g fresh coconut
• 200 g white sugar

Method

Ingredients

1. Place the coconut in a pan over a medium heat and stir until slightly toasted, 15–20 minutes. Remove from the pan and set aside.

2. Add the sugar to the same pan and stir until completely dissolved and caramelised, about 10–15 minutes.

3. Add the toasted coconut and mix until well combined. Place on a tray lined with parchment paper and shape into a large square. Cool completely, then break into pieces.

Cook’s notes: Store in an airtight container in a cool, dry area for up to seven days. This can also be used as an ice-cream topping and you can use flaked almonds instead of coconut.

Find more sweet treat recipes here. 

Photograph: Myburgh Du Plessis
Production: Bianca Strydom