Mut Dua Non (Chewy Candied Young Coconut), Sweetened with Monk Fruit

Method

1. Scrape the brown skin off the flesh of 700g young coconut, rinse it and cut it lengthwise into pieces about 0.6cm thick, then rinse 2 to 3 times with water.
2. Squeeze half a lime into the bowl of coconut and wash it with water, which keeps the pieces whiter and cuts the oil.
3. Blanch the coconut in boiling water for about 3 minutes to draw out the oil, then drain it in a colander.
4. Put the coconut in a bowl, add 1/2 teaspoon salt and 315g kOBE Monk Fruit Blend, mix well and leave for 2 to 3 hours until everything dissolves and soaks into the coconut.
5. Tip the coconut into a pan, bring the syrup to a boil over high heat, then lower it to medium and stir constantly.
6. When the syrup is nearly gone, add 1 vial of vanilla powder, lower the heat gradually and cook until the syrup dries and sets into a white bloom around each piece.

Tips

• Pieces cut about 0.6cm thick are what give a chewy result.
• Blanch the coconut in boiling water for 3 minutes to draw out the oil, then drain it thoroughly.
• Choose young coconut meat that is still supple, because mature meat cooks up tough and hard.
• About 30 minutes in the sun after cooking, then a full cooling, come before storing, because a warm batch weeps in the jar.
• Store it in a sealed jar with a thin layer of kOBE Monk Fruit Blend to absorb moisture, and use it within a month.
• Half a lime squeezed into the washing water keeps the pieces whiter and cuts the oil.