We started the day making a coconut simple syrup. We combined 500 grams of coconut water with 500 grams of coconut palm sugar. We brought the mixture to a boil and turned off the heat. We strained it and reserved the syrup for a few projects.
As the day evolved I became fascinated with the idea of cocoa glazed coconut. Initially I was just going to candy coconut flakes. But cocoa-nut was too much fun to ignore. We combined 400 grams of coconut simple syrup with 50 grams of black cocoa and 1.5 grams of salt. We brought the mixture to a boil, turned down the heat and cooked it for 5 minutes. We strained the cocoa-coconut syrup. Then we tossed 175 grams of coconut flakes with 150 grams of the syrup. When the coconut was coated we baked the saturated flakes at 250°F for 1 hour and 20 minutes. We have found that low and slow baking allows for flavor development without fear of burning. When the cocoa-nut was dry and crunchy we removed it from the oven and let them cool. The coconut flakes were toasted through and rich with cocoa flavor. The maple notes from the coconut simple syrup added a fullness to flavor of the flakes. And Cocoa-nut was born into our world.
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