INGREDIENTS :
· 1 medium dried coconut (it must be a dried coconut)
· 5 tablespoons minced or shredded ginger
· 3 cups dark unprocessed sugar.
· 1 cup Water
METHOD:
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.
Let the drops cool and harden. Serve