Coconut barfi

• Ingredients
• 175g evaporated milk
• 150g desiccated coconut
• 100g golden granulated sugar

Equipment

• Saucepan
• wooden spoon
• greased tray

Pour the milk into the saucepan. Add the sugar and heat over a gentle flame.

Stir occasionally.

Bring to the boil and simmer until the milk has reduced by

half.

Stir in half the coconut.

Remove ingredients from the pan and spread on a greased toffee

tray.

Leave to cool and then cut into cubes

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