1. Crack open the coconut and remove the tough outer shell. 1
2. Cut the coconut flesh into small pieces, about 1/4 x 1/4 inch in size.
3. In a thick-bottomed pan, combine water, coconut, and ginger, along with about half of the sugar.
4. Bring the mixture to a boil and let it simmer until about two-thirds of the water evaporates.
5. Add the remaining sugar to the pan and continue boiling until the mixture becomes sticky. You'll know it's ready when it clings to the spoon and dries within 30 to 60 seconds after being removed from the pot.
6. Stir the mixture frequently with a large spoon to prevent it from sticking to the bottom of the pan or burning.
7. Prepare a flat surface with banana leaves. If banana leaves are not available, you can use greased parchment paper or aluminum foil.
8. Using the large spoon, scoop the mixture onto the banana leaves, forming separate heaps. Each heap should be about a spoonful.
Allow the heaps to cool completely before serving.
