Kashata na Nazi

Combine raw sugar and coconut cream in a heavy-bottomed saucepan over medium heat, stirring constantly to dissolve the sugar completely.

Continue stirring and bring the mixture to a gentle simmer, watching for the sugar and coconut cream to blend into a smooth, uniform consistency.

Add cinnamon and salt, stirring well to distribute the spices evenly throughout the mixture.

Increase heat slightly and cook the mixture, stirring frequently to prevent sticking and burning on the bottom of the pan.

Test for doneness by dropping a small spoonful onto a cool plate; it should form a thick, glossy coating that holds its shape when cool.

Remove from heat and immediately pour the hot kashata onto a greased baking sheet or parchment paper, spreading it into a thin, even layer with the back of a spoon or spatula.

Allow the kashata to cool completely at room temperature, then break into irregular pieces and serve.