In a non-stick pan over low heat, dissolve brown sugar in coconut water until it forms a thick syrup.

Add the coconut strings to the syrup, ensuring they are fully coated. Simmer until the syrup is reduced and thickens.

Remove the pan from heat and place it on the kitchen counter. Allow the mixture to cool until the syrup stops bubbling.

Stir continuously until the syrup turns opaque, crystallizes, and becomes thick and sticky.

Scoop portions of the mixture onto banana leaves, forming flat round disks.

Let it cool and harden, then gently remove from the banana leaves.

Transfer to a plate for serving or store in an airtight jar.