Rose and Cardamom Coconut / Kopra Paak

Method: coconut paak

1. Combine the coconut mixture: Mix the desiccated coconut, milk powder, condensed milk and dessert cream together.
2. Make the syrup: Heat the caster sugar, water and butter on medium heat until it comes to the boil and let it boil for 5 – 10 minutes. The syrup is done when a drop poured onto a plate can run down vertically, without dripping off.
3. Combine and knead: Pour the syrup into the coconut mixture and combine with a spoon, as the syrup is still hot – be careful not to burn yourself. Then once cooled slightly, knead with your hand. You can add a bit more coconut and milk powder if you feel it's too sticky.
4. Divide and flavour: Divide the dough into two equal parts. Colour the one half with a bit of pink food colour and a few drops of rose essence. The rose essence is quite strong, so a little goes a long way. Leave the remaining half white and add cardamom to your taste.
5. Line the tin: Properly line a 20cm square tin with some cling wrap, making sure that there is sufficient overhang outside of the tin to lift out the coconut paak when it sets.
6. Press in the white layer: Begin by firmly pressing the white layer into the tin, ensuring to push it well into the ends and smooth the top as far as possible.
7. Add the pink layer: Then place the pink layer over and repeat the process as with the white layer.
8. Let set: Let the coconut paak set for a few hours at room temperature, until cool.
9. Add the chocolate and roses: Melt the white chocolate and spread over the top of the pink layer. Then add your edible roses/rosebuds so it sticks to the coconut paak.
10. Add gold leaf: Finally, finish off with some gold leaf.
11. Slice and store: Slice into cubes and enjoy, making sure to store any leftover coconut paak in an airtight container.