Coconut Rose

1

Cut the coconut in half and remove the water

Place each half over an open flame with the shell facing down, turning occasionally until the shell is almost charred

Let it cool and carefully remove the coconut without breaking it

2

Peel the dark skin off the coconut

Cut each piece of coconut into thin strips using a vegetable chopper

(1 cm high). Reserve

3

In a saucepan, combine sugar with water and bring to medium heat, stirring constantly until dissolved

When boiling, stop stirring and let it cook until you get a thick syrup (test by dropping some of the syrup from the spoon; it should form a thin thread)

Add the coconut strips and let it simmer for another 10 minutes

Test: remove one strip from the saucepan and let it cool

If it sticks to your fingers, it's ready

The coconut strips should not be dry but slightly sticky

Add the food coloring and mix

4

Arrange five coconut strips at a time (still warm) to form a rose-shaped centerpiece on an oiled surface

Let them set before serving.