Richard Parker
BBC Good Food Member since 10 July 2008
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14 July 2008
"I'm trying to re-introduce this recipe into Siargao Island in the Philippines. I loved the stuff as a child, made into bars of 'natural' or 'peppermint-banded' flavours. But I've had to adapt the recipe: 1 kilo of sugar 1 30gm tin of condensed milk A dollop of fresh coconut water Some (a great deal of ) fresh semi-mature coconut (ie not too tough to peel off the 'skin' ) turned into slivers with a potato peeler. A 'butang' or young fleshy coconut would make the stuff even more delicious and juicy. Green colouring (I definitely had some green menthol flavouring around somewhere, but I can't find it now). If it works (and sells) I'll come back. "
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