Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts
3 c. sugar 1 c. milk 3 c. shredded coconut In a saucepan, boil sugar and milk over med. heat until it becomes a thin syrup (232 degrees fahrenheit to 240 degrees fahrenheit on a candy thermometer). Add coconut, stirring constantly to prevent burning. Color should be a nice golden brown. Spread over a flat plate and let cool. May be eaten warm or chilled. Makes 24 pieces.
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