Place the water
in a medium saucepan and add the sugar and salt. Heat on medium
heat. Stir and continue cooking until the mixture thickens like
syrup
Add the vanilla
extract and food colouring. If desired, divide the mixture and
add different colours to each half. Mix in the flaked or
shredded coconut and stir until all the syrup is absorbed.
Drop by
teaspoonfuls onto a tray lined with a baking sheet. Allow 2 inch
or 5 cm space between each piece. Allow to cool then serve.
Enjoy and close
your eyes. You can see yourself back in la boutique Chinois
Maurice.
Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
