Cocada

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups coconut water
• 2 cups fresh shaved coconut
• Pinch of salt
• Zest of 1 lime

1. Combine the sugar and water in a small heavy pot.
2. Place the pot over medium heat and cover; when you hear the mixture boiling, remove the lid (the steam helps to prevent the sugar from crystallizing).
3. Continue cooking without stirring, until it begins to turn golden.
4. At this point, you can swirl the caramel around so that it caramelizes evenly, and then continue cooking until it is a dark caramel color.
5. Remove from the heat and add the coconut water, whisking or stirring carefully because it will sizzle and steam, and then return to the heat.
6. Once the caramel is smooth again, add the shaved coconut and salt and bring to a boil over medium heat.
7. Reduce the heat to maintain a simmer and cook, stirring, until it starts to thicken and you can see the bottom of the pot when scraped with a spoon, about 40 minutes.
8. Remove from the heat and add the lime zest.
9. Let sit until cool enough to handle, moisten your hand with a little bit of water, then shape into little pyramids.
10. These will be a bit sticky, so put a piece of parchment paper underneath them.
11. Store in an airtight container in a cool, dry area for up to 1 month.

sugar, water, coconut water, fresh shaved coconut, salt, lime

Taken from www.epicurious.com/recipes/food/views/cocada-384181 (may not work)