The first thing we need to do is start the syrup we’ll need as the base for this. In a deep saucepan heat the
Granulated Sugar (2 cups)
Water (1 1/2 cups)
Bay Leaves (2)
Fresh Ginger (1 slice)
. Whisking constantly, bring up to a rolling boil over medium-high heat and allow to cook until it reduces and gets thick, about 5-7 minutes.
Now it’s time to remove the bay leaves and ginger from the pot and discard. If you like the strong aroma and taste of ginger and bay leaves, you can always grate the ginger into the syrup and crush the bay leaves and add the essence and stir in the
Desiccated Coconut (2 cups)
Next, add the drops of
Red Food Coloring (4 drops)
and stir constantly for about 5-7 minutes. Burn off as much liquid as you can from the pan, so you have a thick and sticky consistency. When the coconut mixture starts coming away from the sides of the pan and somewhat clump, you are near the desired consistency.
On a parchment-lined cookie sheet, take spoon-full amounts and make small heaps to form little sugar cakes. This will need to set (cool and take shape) before you can fully enjoy them. If you have a 1-inch deep pan you can pour the cooked mixture into it and allow it to cool, then cut into even squares. You can also be creative and do different colors and stack them to form a rainbow effect if you wish.