Cocada

Grate the piloncillo or chop it finely. In a heavy-bottomed saucepan, combine the grated piloncillo and water. Heat over medium heat, stirring occasionally, until the piloncillo has completely dissolved and formed a light syrup.

Add the shredded coconut, lime zest, and Mexican cinnamon to the saucepan with the piloncillo syrup. Stir well to combine all ingredients.

Continue cooking the mixture over medium-low heat, stirring constantly, for about 15-20 minutes, or until the mixture thickens and starts to pull away from the sides of the pan. The shredded coconut should absorb most of the liquid.