Coconut Raspado With Jammy Plums Recipe - Los Angeles Times

Ingredients

• 1/2 cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 can (13 1/2 ounces) low-fat coconut milk
• 1/2 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk, or other nondairy versions (such as coconut or cashew condensed milk)
• 1 pound firm-ripe red plums (about 6 medium plums), pitted and quartered
• 1 piece (2 inches) cinnamon stick
• 1/4 cup maple syrup
• 3/4 cup water
• 1/2 teaspoon lemon juice
• 1/8 teaspoon kosher salt