In this recipe, fresh coconut meat is dipped in a lime and cinnamon-spiced caramel, then left to cool until hardened. Serve with ice cream or sorbet for dessert, or as is as a treat mid-afternoon.
- 1 whole coconut
- 250ml water
- 100g caster sugar
- 1/2 tsp. cinnamon
- Juice of 1/2 lime
Shell and drain the coconut so that you're left with the coconut flesh. Chop into 1cm square pieces.
Bring water to the boil over a medium heat. Stir in the sugar and cinnamon until dissolved. Simmer gently until the mix reduces into a thick, runny syrup. Stir in the coconut squares and the lime juice, then take the pan off the heat.
Line a baking tray with parchment paper and pour in the coconut and caramel mix. Leave to cool and harden. Once cool, snap pieces of the coconut off to serve.