Get the recipe: https://nyti.ms/3lsrxZ4 Yewande Komolafe grew up buying coconut caramels from the street vendors of Lagos. In this recipe, adapted from one she got from her mom, soft, chewy caramel is rolled in toasted coconut flakes for a contrast between textures, and ginger and cardamom add warming spices to the rich sweetness. Follow along as she shows us how to make it at home. ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).