Cocada (Brazilian Coconut Sweet)

Cocada (Brazilian Coconut Sweet)
  • PREP TIME
    5 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    55 mins
  • SERVING
    20 People
  • VIEWS
    6

Embark on a culinary journey to Brazil with Cocada, a beloved coconut confection found on every sun-kissed street corner. This recipe elevates the classic treat with a whisper of vanilla, transforming simple ingredients into an irresistible indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    7 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    9 g
  • Sodium
    30 mg
  • Sugar
    12 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large, heavy-bottomed saucepan, combine the sweetened condensed milk, sugar, grated coconut, and vanilla extract. (Prep time: 5 minutes)

02

Step
25 mins

Place the saucepan over medium-low heat, stirring continuously to prevent sticking and scorching. (Cook time: 20-25 minutes)

03

Step
0 mins

Continue cooking, stirring constantly, until the mixture thickens considerably and takes on a slightly darker, caramelized hue. The mixture should feel heavy and pull away from the sides of the pan as you stir. If the cocada begins to cook too quickly, immediately reduce the heat to low.

04

Step
0 mins

Once the desired consistency is achieved, remove the saucepan from the heat.

05

Step
0 mins

Carefully spoon mounds of the hot cocada mixture onto a sheet of parchment paper, creating individual portions.

06

Step
30 mins

Allow the cocada to cool completely at room temperature, about 30 minutes, during which time it will firm up and harden slightly. (Cooling time: 30 minutes)

07

Step
0 mins

Once cooled, transfer the cocada to an airtight container for storage. Enjoy within a few days for the best texture and flavor.

For the most authentic flavor, use freshly grated coconut. If fresh coconut is unavailable, unsweetened desiccated coconut can be used, but be sure to rehydrate it slightly by soaking it in a small amount of milk or coconut milk before adding it to the recipe.
Watch the heat carefully to prevent the cocada from burning. Constant stirring is crucial to ensure even cooking and prevent sticking.
The cooking time may vary depending on the heat and the type of pan used. The cocada is ready when it is thick enough to hold its shape when spooned onto the parchment paper.
Feel free to experiment with other flavorings, such as a pinch of cinnamon, a splash of coconut extract, or a handful of toasted nuts.

Crystal Hahn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.0/ 5 ( 2 Ratings)
Total Reviews: (9)
  • Jaquelin Sanford

    This recipe is fantastic! The vanilla really adds a special touch. My family loved it!

  • Freddie Prohaska

    Next time, I'm going to try adding some lime zest for a citrusy twist.

  • Syble Hackett

    The key is definitely stirring constantly! I almost burned mine, but I caught it in time. So yummy!

  • Augustus Quitzon

    I've made cocada before, but this recipe is the best I've tried. The instructions are clear, and the results are perfect.

  • Furman Yost

    I made a double batch because I knew it wouldn't last long!

  • Bailey Larkin

    I used unsweetened shredded coconut and adjusted the sugar. It turned out great!

  • Ebba Ruecker

    This cocada reminds me of my trip to Brazil! Thank you for sharing this recipe.

  • Simeon Cormier

    Easy to follow and delicious! I will definitely make this again.

  • Emory Gutmann

    I added a pinch of salt to balance the sweetness. Highly recommend!

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