A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!
Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
Stir in coconut and lime juice immediately.
Turn out on a lightly buttered platter and spread to cool.