1 medium dried coconut (it must be a dried coconut )
5 tablespoons minced or shredded ginger
3 cups dark unprocessed sugar.
1 cup Water
Use a sharp point to puncture the three eyes of the coconut and drain the water |
Break the coconut using a hammer and remove the hard outer shell. |
Using a small knife dice the coconut flesh into ½ x ¼ inch cubes. |
Combine the diced coconuts cubes and ginger |
Place in a deep pot with the sugar and water. |
Put stove on high and boil |
Boil until water gone and the sugar is like carmel and sticky.
Place a sheet of greased paper (can also use moistened foil paper)
on a flat surface (kitchen counter) close by.
(In Jamaica some use Banana leaves instead of greased paper)
| Stir the mixture in the pot with a large spoon to be sure it does not stick to the bottom.
Use the spoon to scoop out mixture to create 1-1/4-inch wide mounds on the greased paper.
| Each 1-1/4-inch wide mound should be placed in a separate heap on the greased paper.
COCONUT DROPS
