Combine desiccated coconut, granulated sugar and Grace Coconut Milk in a heavy-based saucepan. Stir well. Line a 20×30cm / 8×12-inch baking tray with greased parchment.

Place pan over medium heat. Stir continuously as the mixture heats. Add butter, vanilla extract, almond essence and cinnamon. Cook, stirring constantly, for 15–20 minutes until very thick, dry and pulling away from the sides of the pan.

Drop a small spoonful onto a cold plate — if it sets firm and dry within 30 seconds, it is ready. If still sticky, cook for 3–5 more minutes.

Working quickly, scrape the hot mixture into the prepared tray. Spread evenly and press down firmly to approximately 2cm thickness with the back of a greased spoon.

While still warm, cut into squares or rectangles with a sharp greased knife. Cool completely at room temperature for at least 30 minutes — the pieces firm considerably as they cool. Store in an airtight container for up to 1 week.