Open fresh coconut. Crack the shell and remove the flesh. Cut into rough 2cm pieces — irregular is fine and traditional. Fresh coconut is essential; desiccated coconut cannot replicate the texture.

Combine brown sugar, water and grated ginger in a heavy-based saucepan. Stir over medium heat until sugar fully dissolves. Bring to a boil — stop stirring once it boils.

Add coconut chunks, vanilla and cinnamon to the boiling syrup. Stir to coat. Continue cooking, stirring occasionally, until the syrup thickens and coats the coconut in a dark, dry-looking crust — approximately 12–15 minutes.

Drop a small amount on a cold plate — if it sets immediately the mixture is ready. If still glossy and wet, cook 3–5 more minutes.

Working quickly, drop heaped tablespoons onto a greased tray, spaced apart. Allow to cool completely at room temperature. The drops harden into crunchy clusters as the sugar crystallises.