A traditional sweet treat in the caribbean community, Coconut pieces in a cinnamon ginger syrup mix. Nan used to make it for the family all the time growing up, and a great memory to be reminded of when crunching into these flavaful bites.

1 litre water
cinnamon stick or leaf (pinch of ground cinnamon)
1 Dry coconut diced small pieces
300g sugar
1/4 tsp vanilla essence
thumb size piece of ginger (grated)

To open up the coconut, first you need to empty the coconut water inside by locating the one of the 3 eyes near the stem of the coconut, and pushing a screw driver through it and pour out.

Using the back of a chef knife, knock one part of the coconut repeatedly until it cracks open, then gorge the flesh out using a small sharp knife and cut into small diced pieces

In a large pot, add 1 litre water, cinnamon stick and 1 tsp salt. Bring to a boil. Once boiled add the coconut pieces, sugar, ginger, vanilla essence and mix. The take out the cinnamon stick and continue boiling until the syrup mix reduces and becomes a thick consistency. Should take about 30-35 minutes

Once cooked, turn the hob off and spoon out, using a large spoon, the coconut mix, and drain the excess on the side of the pot and place on a baking tray, with baking paper on it. And repeat until mix is finished.

Allow to cool down and set. Now enjoy!