KOPRA PAK Recipe 1
         (Coconut Fudge delight)

         1 fresh coconut, grated
         Sugar equal to l 1/2 times weight of grated coconut
         2 tbs. whipping cream
         1/2 tsp. nutmeg and cardamom powder
         Few drops red coloring
         1/2 to 1 tsp. vanilla essence
         1/2 tsp. butter

         Grease tray with butter. In a saucepan add grated coconut and
         sugar and cook on medium heat. Blend well stirring constantly with
         wooden spoon, 2 minutes. Add cream and blend well.

         Cook, stirring constantly till mixture leaves sides of pan and
         coats the spoon. Add vanilla essence and few drops red coloring to
         give mixture a pale pink color. Mix well.

         Turn into 9xl2 tray, sprinkle nutmeg and cardamom powder over
         surface and spread mixture evenly to 1/2 inch thickness. Cool 15
         minutes, then mark into l 1/2 inches squares and allow to cool
         completely.

         Break into pieces along marking lines. Store in airtight
         container, and enjoy

Kopra Paak ( Coconut Sweet ) Recipe 2

Your search for great kopra paak ends now. Whenever I have asian friends visiting I always prepare kopra paak which is most loved by them. It would be a sin to not try this sinfully delicious kopra paak recipe.

Ingredients

2 freshly grated coconuts, Sugar the weight of the grated coconuts

50 gms. sliced almonds

8 green cardamoms, seeds removed

1 cup rose water

10 drops red colour-cochineal

2 tablespoons ghee

1. Place the grated coconut, sugar, rose water and the cardamom seeds in a heavy pan over a medium flame and stir continuously with a wooden spoon. Allow the mixture to thicken till it reaches the soft ball stage.
2. Add the cochineal drops, mix well and pour into a flat greased glass dish. Cool and cut into squares. Top with sliced almonds.