I made up this recipe on my own while we lived in Tonga.
I loved it, and everybody around me seemed to too.
The coconut referred to is freshly grated mature coconut flesh.
(A "mature coconut" is one that's brown, not green, but then again you can't get a nice fresh green coconut around here, boo hoo!)
Mmmmm!
Time to go get a coconut from the grocery store now...
~
Recipe hints, since we tried this recently:
*We used unsweetened, dried coconut, since that's what we had on hand, but it wasn't as moist as usual - maybe we could have soaked it for a few minutes? Maybe we could use the sweetened kind, it's more moist, but then we probably will not need as much sugar.
*Be sure to cook it on low heat, since it needs to cook for about 10 minutes!
*Cook until the sugar and the coconut carmelize together nicely.
*And try not to use too much oil!
Time to go get a coconut from the grocery store now...
~
Recipe hints, since we tried this recently:
*We used unsweetened, dried coconut, since that's what we had on hand, but it wasn't as moist as usual - maybe we could have soaked it for a few minutes? Maybe we could use the sweetened kind, it's more moist, but then we probably will not need as much sugar.
*Be sure to cook it on low heat, since it needs to cook for about 10 minutes!
*Cook until the sugar and the coconut carmelize together nicely.
*And try not to use too much oil!
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