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Crunchy shards of caramelised coconut brittle are a doddle to make and perfect for either sprinkling over desserts or, more likely, snacking on as soon as they've cooled!
This recipe is taken from Fire Islands: Recipes from Indonesia by Eleanor Ford (£25, Murdoch). Photography by Kristin Perers.
This gorgeous amber rubble is my secret ingredient. Sprinkled over shop-bought coconut ice cream it makes an instant fuss-free dessert, lifting an already sumptuous treat to new heights.
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