I have a Latin American recipe that calls for grated coconut in heavy syrup. Apparently, you can commonly buy it in cans in Latin America, but not here in the USA. Can I substitute some mixture of dry coconut and syrup? What kind of syrup, in what ratio?
I have some sweetened dry coconut and light corn syrup on hand; if there's a way to make it work with those, that would be great, but if not that's OK too :)