Ingredients:
-coconut
-sugar
-food coloring/flavorings (optional)

What to Do:
Crack coconut in half and toast in the oven at 450’f for about 15-20 mins, until the flesh starts to peel away from the hard shell. Remove the coconut flesh. Using a vegetable peeler or a knife ‘peel’ away any brown skin from the flesh. Use a vegetable peeler to ‘slice’ the coconut in to thin long strips (turn the coconut as you shave the flesh with a veggie peeler). Weigh the coconut to determine the amount of sugar, the amount of sugar should be ½ weight of coconut. Mix together coconut and sugar, add colors and flavors if desired. Follow instructions for ‘dry version’ to complete the recipe.

Note:
Coconuts are sold in 3 different “ages”. Young coconut = very little and soft flesh, sweet juice, usually used for drinking. “Old” = the hard dark brown ones, thick and firm flesh, usually. “Middle age” = looks like “old” coconuts except the color is much lighter (with to very light brown). For best results use “middle age” coconuts.