Coconut Candy (from Singapore)

Ingredients

• 3 cups grated coconut (slightly pressed)
• 3 cups sugar
• 300 ml evaporated milk
• 1 tablespoon butter
• 1 pinch salt
• 1 teaspoon vanilla
• cochineal food coloring
• green food coloring

Directions

1. 1

   Put everything except the vanilla into a sturdy pan.

2. 2

   Cook over slow fire until the sugar has dissolved and the pot contents are boiling.

3. 3

   Stir constantly to stop the mixture from burning.

4. 4

   I used a long wooden spoon.

5. 5

   Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.

6. 6

   Add colouring (if using) when the mixture is about to be taken off the fire.

7. 7

   Add vanilla and stir well.

8. 8

   Spread mixture on buttered tin (we used a square 1" high tin) Do not press down too much.

9. 9

   Cut the mixture into squares when it has cooled slightly.

10. 10

    When it has cooled down (it'll be hard), use a knife and cut through the grooves and separate the pieces.