Cocada

Directions

1. 1
   Combine the sugar and water in a small heavy pot.
2. 2
   Place the pot over medium heat and cover; when you hear the mixture boiling, remove the lid (the steam helps to prevent the sugar from crystallizing).
3. 3
   Continue cooking without stirring, until it begins to turn golden.
4. 4
   At this point, you can swirl the caramel around so that it caramelizes evenly, and then continue cooking until it is a dark caramel color.
5. 5
   Remove from the heat and add the coconut water, whisking or stirring carefully because it will sizzle and steam, and then return to the heat.
6. 6
   Once the caramel is smooth again, add the shaved coconut and salt and bring to a boil over medium heat.
7. 7
   Reduce the heat to maintain a simmer and cook, stirring, until it starts to thicken and you can see the bottom of the pot when scraped with a spoon, about 40 minutes.
8. 8
   Remove from the heat and add the lime zest.
9. 9
   Let sit until cool enough to handle, moisten your hand with a little bit of water, then shape into little pyramids.
10. 10
    These will be a bit sticky, so put a piece of parchment paper underneath them.
11. 11
    Store in an airtight container in a cool, dry area for up to 1 month.