Coconut Candy (From Singapore) - cooking recipe

Ingredients

3 cups grated coconut (slightly pressed)
3 cups sugar
300 ml evaporated milk
1 tablespoon butter
1 pinch salt
1 teaspoon vanilla
cochineal food coloring
green food coloring

Preparation

Put everything except the vanilla into a sturdy pan.
Cook over slow fire until the sugar has dissolved and the pot contents are boiling.
Stir constantly to stop the mixture from burning.
I used a long wooden spoon.
Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.
Add colouring (if using) when the mixture is about to be taken off the fire.
Add vanilla and stir well.
Spread mixture on buttered tin (we used a square 1\" high tin) Do not press down too much.
Cut the mixture into squares when it has cooled slightly.
When it has cooled down (it'll be hard), use a knife and cut through the grooves and separate the pieces.