1/4 cup jam
1/4 cup white sugar
2 eggs
1/4 cup cornstarch
4 teaspoons lemon zest
1 teaspoon brown sugar for decoration
Combine jam, 1/4 cup sugar, eggs, cornstarch and lemon zest in small bowl. Stir in brown sugar and lemon zest until well mixed. Keep mixture refrigerated.
Heat a wok or frying pan over medium high heat. Stirring often, brown sugar mixture will begin to bubble. Remove from heat and pour over the side of the wok or pan.
Lightly oil wok or frying pan. Fry both sides of each coconut on two or three separate occasions, avoiding burning on both sides.
When ready to cook, spoon each piece of coconut onto one plate or spoon mixture over all the edges of one plate. Carefully press back into pan until it is covered with sticky mat. Repeat with coconut, sugar and lemon zest on both sides of plate.
Remove from heat. Quickly press rack of foil down on coconut, sit side up in plate and brace the edges of the coconut with the foil approximately halfway up sides of plate to keep it from burning. Remove from pan and cool.