Traditional Arabic Coconut Halva

Prepare a 9-inch square pan with parchment paper to help shape the halva, though the pan size is not strictly necessary.

In a saucepan, place the syrup and heat on medium until it boils, then reduce the heat.

Add the semolina and stir with a wooden spoon until it absorbs the syrup and the mixture becomes thick, making sure to keep the heat low.

Add some coconut and continue stirring to combine it with the semolina mixture.

Remove the saucepan from the heat and gradually add more coconut while stirring; the amount of coconut depends on factors such as the type of semolina and its absorption rate, as well as the freshness and oil content of the coconut, with fresher coconut resulting in a softer mixture.

Continue adding coconut until the mixture is thick and easy to shape.

Add food coloring as desired, and you can divide the mixture to have some plain and some colored portions.

Press the mixture into the prepared pan to form an even layer.

Set aside for at least one hour or more to allow it to firm up.

Cut into pieces, decorate, and serve.