These coconut caramel sweets are a fab way to make the most of fresh grated coconut. Brown sugar makes this caramel super toffee-like, and the fresh coconut adds a lovely sweet flavour. Kids and grownups alike will love these sweets!
- 400g fresh grated coconut
- 150g each brown sugar and caster sugar
- 1 tbsp. butter
- 50ml water
Melt butter in a frying pan and fry the coconut until golden and tender. Don't let the coconut brown. Leave to cool and set to one side.
Heat brown sugar and caster sugar in a metal saucepan. If you use a non-stick saucepan, you won't be able to see when the sugar starts to melt. When the sugar starts to melt, add the water and bring to the boil. Don't stir. When the mixture starts to solidify, swirl it around the pan, until you have a thick, golden caramel. Take off the heat.
Stir the coconut into the caramel. Turn out into a greaseproof paper lined tin and leave to cool. While still warm, score into squares. When cooled, snap into squares.