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20 December 2012,01:32 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Mix the coconut, sugar and measured water together in a sauce pan and then stir on a low heat until the syrup has almost all evaporated.
  • Put the mixture on a metal baking sheet lined with greaseproof paper, shaping each spoonful into a ball as you go.
  • Allow to cool for about 1 hour to harden the outside a little, leaving the insides soft.
  • For sticky coconut sauce, follow the method as above, adding an extra salt and cooking over a low heat until a sticky caramel sauce has farmed.
  • Do not let it thicken to a point where it will harded. Use this sauce over black sticky rice or steamed sticky rice with coconut milk.


  • 500 grams grated fresh coconut, or desiccated coconut softened with a little cold water
  • 500 grams sugar
  • 500 ml water

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