3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut
1 1/2 cups sugar
1 cup milk
1/4 cup peanut oil
25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom
Mini-sized paper baking cups

If using fresh coconut, break shell with hammer. Pry meat from shell with knife tip. Using vegetable peeler, remove all brown inner skin. Cut meat in pieces; process as fine as possible in food processor.

Mix coconut, sugar, milk, and oil in saucepan. Stirring frequently, cook on medium heat until almost dry, 35 to 40 minutes. Continue cooking stirring constantly to prevent browning, about 10 minutes or until mixture holds together. Add cardamom; combine well. Remove from heat.

While mixture is still warm, put 1 heaping tablespoon into palm, roll into ball, and place in baking cup. Continue with remaining mixture. Chill 2 to 3 hours.

Makes 20 Pieces

From Savoring Summer, featured in Domain, May 1990