3 c. sugar
1 c. coconut milk (add milk to make 1 c.)
2 1/2 c. freshly-grated coconut

Boil sugar and milk to 240 degrees on candy thermometer or soft ball test. Remove from heat and immediately stir in coconut. Return to heat and continue cooking, stirring constantly, until candy returns to soft ball test, about 3 minutes. Beat until slightly thickened, but not until it loses its gloss. Drop by tablespoonfuls onto double thickness of buttered waxed paper. Yields 24 pralines.