Directions
1.
Preheat the oven to 350 F.
2.
Pierce the "eyes" of the coconut with a screwdriver or ice pick.
3.
Drain the clear, sweet liquid (coconut water) into a bowl to be used as a drink or frozen for future use in recipes sauch as Prk Simmered in Coconut Milk.
4.
Bake the drained coconut for 15 to 20 minutes, or until the shell begins to crack.
5.
Remove from the oven and let cool briefly.
6.
Place the nut on a sturdy surface.
7.
Using a hammer or kitchen mallet, crack the nut in half by hitting sharply on the middle of the coconut.
8.
The shell will split apart easily.
9.
Remove the coconut meat from the shell with the point of a paring knife.
10.
Pare off the thin brown skin that clings to the white flesh.
11.
Pack the coconut meat in the feed tube of a food processor fitted with a thin slicer blade.
12.
Slice, using firm pressure.
13.
Bring a large pot of water to a boil. Add the coconut and boil for 5 minutes.
14.
Drain; refresh with cold water and dry on paper towels.
15.
Place the sugar and 1-1/2 tablespoons of water in a large heavy-bottomed pot or copper kettle.
16.
Set the pot over moderate heat to melt the sugar, about 3 minutes.
19.
Cook, stirring constantly with a wooden spoon, over moderately low heat until all of the water evaporates and the sugar crystallizes and becomes dry, about 30 minutes. Remove and allow to cool.
20.
Serve with tea or coffee.
21.
Candied coconut can be stored in a glass jar or cookie tin kept at room temperature for up to 1 month.
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