Image by Ben Dearnley

Ingredients (4)

• 1 1/2 cups caster sugar
• 2 tbsp gelatine
• 1 tsp vanilla essence
• 2 cups toasted coconut

Method

• Step 1 Grease and line a 26cm slab pan, allowing paper to hang over sides.
• Step 2 Place the sugar in a saucepan, add 2/3 cup hot water and cook over medium heat, stirring constantly, until sugar dissolves and syrup is clear.
• Step 3 Place gelatine in a bowl, pour over 2/3 cup cold water and use a hand whisk to combine. Pour mixture into hot sugar syrup and cook, stirring constantly, until the gelatine has dissolved and the mixture is clear. Set aside to cool to room temperature.
• Step 4 Pour cooled mixture into a large bowl and use electric beaters or a kitchen mixer on high to beat for 5-10 minutes or until the mixture is very thick. Add the vanilla and beat to combine.
• Step 5 Pour into the prepared pan and leave in a cool place to set. Once set (about 1 hour) turn out of the pan and use a wet knife to cut into squares.
• Step 6 Place the toasted coconut in a bowl and add the squares in batches of four, tossing them through the coconut to coat properly.