The Endeavor Pioneer Group of St. Ann entered this award-winning recipe in the 1986 National Culinary Arts Competition. Recipe courtesy Jamaica Tourist Board.
1 dry coconut
450 grams dark sugar
15 grams grated ginger
1 1/2 liter water
Pinch of salt
Remove coconut from shell and wash. Cut in small pieces (dice). Put coconut pieces and ginger in pot with water; boil for 30 minutes. Add sugar and stir occasionally. Simmer for 30 minutes. Test for doneness. Drop a small amount on wax paper; if firm remove from flame within two minutes.
Spoon drops onto wax paper in desired shapes and size. Remove and serve when cool.
