Prepare a baking sheet or tray by lining it with parchment paper or a silicone mat and set aside.

Over medium heat in a large, heavy-bottomed dutch pot (saucepan), combine the sugar, molasses, ginger, lime juice, water, vanilla extract (if using), and a pinch of salt. Stir continuously until the sugar dissolves and the mixture forms a syrup that’s thick and caramelized (see notes section).

Add the grated coconut to the pot and gently stir until combined. Continue to cook the mixture over medium-low heat, stirring constantly to prevent burning.

When the mixture has thickened with a glossy sheen and starts to come away from the sides of the pan (becomes stiff), transfer it to the prepared baking sheet or tray. Working quickly before it cools and hardens, flatten and shape it into a square or desired shape.

Allow the busta candy to cool and harden completely at room temperature, then store in an airtight container or wrap in parchment paper for later. Enjoy!