One small dessert serving of two Brazilian coconut sweets with a dry sugar crust and moist shredded center.
35 gHusked Coconut
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1 tbspWater
25 gSugar
Line a small plate with nonstick baking parchment. Coarsely grate all the fresh coconut, removing any brown skin. In a very small saucepan, stir all the sugar and water together before putting over the heat.
Bring the syrup to a gentle boil over low heat without stirring. Cook for 3-5 minutes until slightly thickened and a lifted spoon releases drops joined by a thin thread. Watch the small quantity closely; keep the syrup clear rather than caramelized.
Add all the grated coconut and fold just enough to coat. Cook gently for 5-8 minutes, stirring only as needed to prevent catching, until the syrup no longer pools freely and the coconut looks moist and glossy. Remove from the heat and let stand for 5 minutes.
Use two spoons to divide the entire coconut mixture into two equal compact mounds on the parchment, including all the syrup. Cool at room temperature for 60 minutes until dry and firm outside but still moist inside. Serve both sweets together as one dessert portion.