Combine the sugar, salt, and water in a heavy-bottomed, medium saucepan. Bring to a gentle boil over medium heat. Add the coconut ribbons, lower the heat to maintain a gentle simmer, and cook, stirring often and coating the ribbons with the gradually reducing and thickening syrup.
Once the syrup forms large bubbles and begins to crystallize on the sides of the pot, stir constantly with a fork to keep the ribbons separate and moving around, until the syrup dries up completely into dry, white grains. Turn out the ribbons onto a platter, pulling apart any clumps so they cool and dry evenly. Serve warm or at room temperature. Or cool completely and store in a tightly sealed glass jar.
source from: vietnameseportal