Nigerian Coconut Candy

Ingredients

• 300 g fresh coconut (peeled, grated coarsely OR cut into 5 mm cubes for chunkier candy)
• 250 g dark brown sugar (or muscovado for deeper flavour)
• 80 ml water
• ½ teaspoon ground nutmeg
• A pinch of salt
• ½ teaspoon vanilla extract (added at the end)

Optional flavours

• ½ teaspoon ground ginger
• 1 tablespoon honey (for shine)

Method

Stage 1 - Prep coconut

1. If using whole coconut: crack open; remove the white flesh; peel off the brown skin; grate coarsely on a box grater OR dice into 5 mm cubes.
2. If using packaged coconut: use fresh-frozen grated coconut (not dried desiccated - desiccated coconut is too dry and gives chalky candy).

Stage 2 - Cook

1. In a heavy wide pan, combine the brown sugar, water, nutmeg and salt.
2. Heat over medium; stir until the sugar dissolves.
3. Add the coconut; stir to coat.
4. Cook over medium heat, stirring frequently, for 18-22 minutes.
5. The mixture transforms in stages: wet and bubbly → thick syrup → caramelising amber → deep brown sugar-coated coconut.
6. When the syrup has reduced to a thick coating and the coconut has turned deep gold-brown, remove from heat.

Stage 3 - Finish

1. Off heat, stir in the vanilla.

Stage 4 - Set

1. Tip immediately onto a parchment-lined tray (lightly greased with oil to prevent sticking).
2. Spread with a greased spatula to a single layer about 1 cm thick.
3. Don't try to smooth perfectly - irregular is the traditional look.
4. Cool 30 minutes to set hard.

Stage 5 - Break

1. Once fully cool and crisp, break into irregular pieces with your hands or a sharp knife.