Prepare Your Workspace: Before you begin, gather all your ingredients and tools. You’ll need a heavy-bottomed saucepan, a wooden spoon, a candy thermometer, and a greased baking dish or a silicone mold.

Combine Ingredients: In your saucepan, combine the coconut cream, granulated sugar, light corn syrup, and unsalted butter. Stir them together over medium heat until the butter melts and the sugar dissolves.

Cook the Mixture: Clip the candy thermometer to the side of your pan and continue to cook the mixture, stirring constantly. Bring it to a boil and let it cook until it reaches the soft ball stage (approximately 240°F or 115°C).

Add Coconut: Once you reach the right temperature, remove the saucepan from the heat. Stir in the vanilla extract and shredded coconut until well combined.

Cool the Mixture: Pour the mixture into your greased baking dish or silicone mold. Allow it to cool at room temperature for about 15-30 minutes, until it’s firm enough to handle.

Pull the Candy: Once the mixture is cool but still pliable, grease your hands with a little butter or coconut oil. Take small pieces of the cooled candy and begin pulling and folding them, stretching them until they become glossy and smooth. This process can take about 10-15 minutes.

Shape and Cut: After pulling, shape the candy into a log or press it into a flat shape. Use a sharp knife to cut it into bite-sized pieces.

Final Cooling: Allow the cut pieces to cool completely at room temperature before serving.