Put the butter in a heavy saucepan and melt over a low heat, stirring constantly. Add the desiccated coconut, stirring to mix. Stir in the condensed milk, and keep stirring continuously for 7–10 minutes.
Remove the sepan from the heat, set aside and leave the coconut mixture to cool slightly.
Once cool enough to handle, shape the mixture into long blocks and cut into equal-size rectangles. Leave to set for 1 hour.
Sugar Syrup Temperature:
Be cautious not to overheat the sugar syrup. Stop heating once it forms a smooth syrup consistency.
Stir the coconut mixture continuously while cooking to prevent sticking and ensure an even consistency.
Test the mixture’s readiness by dropping a small amount into cold water. It should form a soft ball.
Allow the coconut sweet to cool completely before cutting. This helps in achieving clean and neat slices.
Grease the Dish:
Grease the dish well before transferring the mixture to prevent sticking.
Use fresh shredded coconut and good-quality condensed milk for the best flavor.
Store in an airtight container at room temperature. Keep away from moisture to maintain freshness.
By following these precautions, you’ll ensure a smooth and delightful experience in making coconut sweet, achieving a perfect balance of sweetness and texture.