Pumpkin Spice Hawaiian Coconut Candy


  • 1 whole coconut
  • 3 ¾ cups water
  • 2 cups granulated sugar
  • 1 TB vanilla extract
  • ¾ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp all spice

Cooking Instructions:

  1. Shell the coconut.
  2. Using a vegetable peeler (or a mandolin grater), shave the coconut into long strips and set aside.
  3. In a medium sized, heavy bottom saucepan, add the water to the sugar and stir until dissolved.
  4. Add the vanilla, spices and coconut and increase the heat to high.
  5. Let it go to a rolling boil for about 30-45 minutes, until the sugar syrup has reduced by about 2/3.
  6. Preheat the oven to 275F.
  7. Remove the strips of coconut with tongs, allowing excess syrup to drip off. Place on a foil lined baking sheet in a single layer.
  8. Bake 25-30 minutes until the coconut has browned and caramelized.
  9. Remove immediately from the sheet pans and place candy on a cooling rack. Store in an airtight jar.