Kashata na nazi (Ugandan Coconut Candy)

Ingredients:

400 g raw cane sugar or palm sugar

500 ml coconut cream

1 tsp grated cinnamon

1/2 tsp salt

Cooking Instructions:

Melt the sugar in a large pan, stirring constantly. Just before the sugar starts to brown and caramelize add the coconut cream, cinnamon and salt. Beat briskly for 30 seconds, until all the ingredients combine then pour into a 30 x 22cm baking pan that's been lined with waxed paper. Allow to cool a little then cut into 4cm squares or diamonds. Allow to cool completely and then break the diamonds apart.

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