← Nouns Cooking · West & East African

Ingredients

• 1 large mature coconut (about 300 g flesh), flesh finely grated or shredded
• 150 g Sugar
• 60 ml Water
• 1 pinch Salt
• ½ tsp Vanilla extract (optional)

Method

1. Line a tray with baking paper and lightly oil it.
2. Put the sugar and water in a wide, heavy pan over medium heat. Let it bubble without stirring for 6–8 min, swirling the pan now and then, until it turns a light amber caramel.
3. Add the coconut and salt at once and stir constantly. It will sizzle and clump, then loosen as the sugar coats it.
4. Keep stirring over medium-low heat for 10–15 min, until the coconut is golden brown, sticky and holds together. Stir in the vanilla, if using.
5. Working quickly, spoon small heaps onto the tray (or spread it out and cut into squares) and leave to cool and set for 20 min. Store in an airtight jar.

Tips

• Hot caramel burns badly: use a long wooden spoon and keep children away from the pan.
• Unsweetened desiccated coconut works in a pinch: soak 200 g in 100 ml hot water for 10 min first.

Sources

Written in our own words after cross-checking these recipes:

Yummy Medley All Nigerian Recipes