Ingredients:
Fresh coconut: 1
Sugar equal to l 1/2 times weight of grated coconut
Whipping cream: 2 tb
Nutmeg and cardamom powder: 1/2 ts
Red colouring: Few drops
Vanilla essence: 1/2 to 1 ts
Butter: 1/2 ts

The Steps:
Pre - Preparation :
Grate the coconut.

Preparation :
1)  Grease tray with butter.
2)  In a saucepan, add grated coconut and sugar and cook on medium heat
3)  Blend well stirring constantly with wooden spoon, for 2 mins.
4)  Add cream and blend well.
5)  Cook, stirring constantly till mixture leaves sides of pan and
coats the spoon.
6)  Add vanilla essence and few drops of red colouring to give
mixture a pale pink colour. Mix well.
7)  Turn into 9 x 12 tray, sprinkle nutmeg and cardamom powder over
surface and spread mixture evenly to 1/2 inch thickness.
8)  Cool 15 mins, then mark into l 1/2 inches squares and allow to
cool completely.
9)  Break into pieces along marking lines.
10) Store in airtight container, and enjoy.

Calories: 1514

Left - Over Ideas :
Crush the kopra pak and use as samosa filling.