Coconut Candy is a favoury sweet that is often serverd during Indian festivals and celebrations...see recipe below.

Coconut Candy

Ingredients

• 3 fresh coconuts, grated finely (only the white flesh)
• 1 kg sugar
• One 525g tin condensed milk
• 1 tablespoon butter
• 2-3 pandan leaves (screw pine leaves), tie together into a knot; alternatively 1/2 tsp pandan essense
• Flavouring - A few drops of red colouring (use pandan juice if green is preffered)

Method

• Put the grated coconut, sugar, pandan leaves and condensed milk into a pot and cook over a medium heat until the sugar starts to dissolve. Remove the pandan leaves
• Lower the heat and continue to stir mixture to prevent it from burning on the sides of the pot.
• When the mixture is smooth, add the butter and flavouring.
  Continue to stir until it is thickens. To test if it is ready, put about half a teaspoon of candy into a glass of water. If it remains firm and doesn’t break, then the candy is done.
• Remove from heat and quickly pour the mixture onto a metal tray.
• Gently compress the hot candy into the tray and level the surface.
• Allow the candy to cool and harden for about an hour or so, before cutting into squares or diamond shapes. Store candy, in a sealed container, only when completely cool.