Recipe #1:
(The way my mother did it)

Ingredients

• 1 dried coconut
• 2 cups brown sugar
• 1 teaspoon grated ginger (add or subtract based on your taste)
• 1 cup water
• Pinch of salt
• 2 large green banana leaves

Directions

• Break the coconut shell using whatever method is easier for you. My mother’s choice of tool is normally a hammer.
• Husked coconut from its shell and diced into ½ inch squares.
• Wash diced coconut
• Add sugar, ginger and salt and water in a “dutch pot” or a sauce pan.

• Boil until liquid becomes sticky, stirring constantly so as to avoid the mixture sticking to the bottom of the pan.
• You will need to prepare the banana leaves before cooking is completed.
• Wash banana leaves and allow to drain.
• Pass leaves over low heat allowing the leaves to quail. This allows the natural oil in the leaves to come out causing it to act the same way greased paper would.
• The mixture is cooked when the sugar is caramelized. Using a large spoon scoop mixture and drop on banana leaves.
• Allow to cool and serve.

This yields about twelve (12) large drops.

Recipe #2

Ingredients

• 2 cups diced coconut
• 2½ cups brown sugar
• ¾ cup water
• 1 tablespoon minced ginger
• 1 pinch salt
• 1 tsp vanilla
• 1 pinch nutmeg

Directions

• In a large saucepan, combine coconut, sugar, water, ginger, salt, vanilla and nutmeg.
• Bring to a boil, stirring constantly to prevent lumping or burning.
• To test if mixture is ready, take a teaspoon full of the mixture and drop into cold water, it should form a soft ball that flattens when removed from the water.
• After cooking is completed, scoop out small mounds onto grease paper and allow to cool.

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