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1
Combine the sugar and water in a small heavy pot.
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2
Place the pot over medium heat and cover; when you hear the mixture boiling, remove the lid (the steam helps to prevent the sugar from crystallizing).
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3
Continue cooking without stirring, until it begins to turn golden.
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4
At this point, you can swirl the caramel around so that it caramelizes evenly, and then continue cooking until it is a dark caramel color.
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5
Remove from the heat and add the coconut water, whisking or stirring carefully because it will sizzle and steam, and then return to the heat.
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6
Once the caramel is smooth again, add the shaved coconut and salt and bring to a boil over medium heat.
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7
Reduce the heat to maintain a simmer and cook, stirring, until it starts to thicken and you can see the bottom of the pot when scraped with a spoon, about 40 minutes.
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8
Remove from the heat and add the lime zest.
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9
Let sit until cool enough to handle, moisten your hand with a little bit of water, then shape into little pyramids.
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10
These will be a bit sticky, so put a piece of parchment paper underneath them.
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11
Store in an airtight container in a cool, dry area for up to 1 month.
