Coconut Candy

Usually when I make my daughter coconut custard (see Oct. 23), I scoop out the top layer while it's still warm. I use coconut manna so the "milk" isn't completely smooth and the grains float to the top as it cooks. Last week I made it when she wasn't going to eat it and put it in the fridge before scooping out the top. The next day the entire top layer had hardened. I chipped it out and it came up in squares like a candy bar. It was really good so I let her have some and she loved it. It looks and tastes like a white chocolate coconut bar.