1 cup (250 ml) sugar

1/4 cup (60 ml) water

1/2 cup (125 ml) grated unsweetened coconut

In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture begins to turn golden. Remove from the heat and add the coconut. Allow the caramel to brown and quickly pour into a 20-cm (8-inch) in diameter soufflé dish. Let cool.

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