50g coconut treacle
25g desiccated coconut
Roast the semolina to heat it up.
Bring the treacle to the boil then add roasted semolina and grated coconut. Cook gently for 10 minutes. Turn out on to an oiled tray and let set.
Arrange the sweets on a plate and serve with the wood apple cream. Decorate with caramelised sugar syrup.