In a heavy-bottomed pan, place the coconut, water and both types of sugar. Cook over low heat, stirring constantly to prevent sticking to the bottom, for about an hour or until the water has evaporated and the mixture has become a smooth paste.
Cut the cheese into triangles of approximately 7 cm.
To assemble: Using a tablespoon, make quenelles with the coconut candy and place on a plate with a piece of cheese next to it. Drizzle with molasses, then sprinkle with cinnamon and garnish with mint.

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