Recipe: Coconut Candy and Chunk Coconut Candy (Puerto Rican)

COCONUT CANDY
Makes 2 dozen candies

2 fresh coconuts, whole coconut, not shredded
2 cups chopped fresh ginger root
4 cups raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping, optional

Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.

Put the coconut pieces and chopped ginger root into a large pot (cast iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down. Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state.

Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes.

Dip in melted chocolate and sprinkle with chopped nuts.

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CHUNK COCONUT CANDY
Makes about 20 pieces

1 whole coconut, shelled and drained
1 cup water
1/2 tsp ground cinnamon
1/2 sugar
1 Tbsp fresh lime juice

Chop the coconut meat into pieces about 1/2-inch squares.

Place 1 cup water in a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat.

Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.