Jalao (Dominican Coconut and Honey Candy)

Put the coconut, honey, brown sugar, ginger, cinnamon and salt in a medium (24 cm/10 in) heavy pan and mix well with a wooden spoon.

• 300 g grated coconut
• 200 g honey
• 50 g brown sugar
• 1 tsp grated ginger
• ½ tsp ground cinnamon
• 1 pinch salt

✅ Done when: ingredients are evenly mixed into a uniform, thick paste

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, for 20–25 minutes.

• all the mixture from step 1

✅ Done when: golden, thick, and pulling away from the sides of the pan

Spread the cooked mixture onto a large (30 cm/12 in) plate lightly oiled with half the vegetable oil, and let it sit for 5–10 minutes.

• ½ tsp vegetable oil
• all the mixture from step 2

✅ Done when: cool enough to touch but still soft and pliable

Rub your hands with the remaining vegetable oil, then roll the mixture into small balls. Let them set at room temperature and store in an airtight jar for up to a week.

• ½ tsp vegetable oil
• all the mixture from step 3

✅ Done when: balls hold their shape and feel firm at room temperature