This Indian sweet is all the bounty you need
1 can of full fat coconut milk
55 grams maple syrup
200 grams shredded coconut plus extra for dusting
150 milliliters warmed nut milk
1/2 teaspoon cardamom powder
90 percent chocolate
Get milk and maple syrup into a pan and simmer for around 45-50 minutes until syrupy, stirring every now and then.
Whilst the milk is condensing combine the coconut with the warmed milk to rehydrate it a bit. Leave this for around 30 minutes.
Add cardamom to milk stir.
Pour the rehydrated coconut onto condensed milk.
Let it cook on a low/medium heat for about 40 minutes. You want the consistency to change from sticky to almost gooey again.
Transfer into a dish and pack very tightly into an inch high square.
Once cooled and hard transfer onto a board and chop into around two inch squares.
Melt 90 percent plain chocolate in a bain marie.
Dip the top of each sweet into the chocolate so you get a decent recovering.
Arrange on a dish and sprinkle the lot with coconut.