Candied Coconut

Place sugar, salt and water in a heavy-bottomed saucepan on medium heat. Boil and reduce to a thick syrup, about 4 minutes (in Thailand we use the term “to the consistency of soft-boiled egg yolk”). Add vanilla and a drop of food colouring and stir to combine. Add coconut and stir well until all covered in syrup; keep stirring for about 2 more minutes.

Remove from the heat and scoop the candied coconut with 2 spoons and drop into a small pile on the baking paper. Repeat with the rest of the coconut. You have to work quickly as the coconut will start to set when cool. Leave to dry completely and pack in an airtight container. Makes about 10-12 medium size pieces.

Note: If you like a softer texture, you can soften the desiccated coconut with a little bit of hot water and drain well before adding to the syrup. This is also suitable for vegetarians, just omit the red food colouring. In Thailand, green colouring can be derived from Pandan leaves—not only is the colour good, but the smell is also divine. We also use freshly grated coconut for this sweet treat back home.