Cocada

Name: Cocada
Cook time: 55 min
Total time: 55 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 300g Shredded Coconut, unsweetened, about 4 cups; 1 l Whole Milk; 400g Granulated Sugar, about 2 cups; 1 stick of Cinnamon; 1 tsp Vanilla Extract; 1/4 tsp Baking Soda; 1 pinch of Salt; Some Butter, for greasing the pan

Cocada is a rustic, caramelized coconut candy with a golden, chewy interior and a fragrant hint of cinnamon and vanilla. Slowly cooked until thick and glossy, each bite delivers toasty shredded coconut and buttery sweetness—perfect for an afternoon treat or a simple homemade confection to share.

Cocada is a rustic, caramelized coconut candy with a golden, chewy interior and a fragrant hint of cinnamon and vanilla. Slowly co... Show more

Traditional Mexican Recipe

Health Grade

D- · Occasional

Time

55 min

Price

0,23 €

Calories

347 kcal

vegetarian

one pot

gluten free

low sodium

Method

Grease the pan

Lightly grease a small pan or shallow dish with the butter, coating the bottom and corners so the cocada releases easily once it sets.

Warm the milk

In a medium saucepan, combine the whole milk, granulated sugar, cinnamon stick, and salt. Set over medium heat and stir until the sugar dissolves and the mixture just starts to simmer, about 5 minutes.

Cook the cocada

Add the shredded coconut and baking soda, then keep stirring over medium-low heat until the mixture turns thick, glossy, and heavy enough that the spoon leaves a trail on the bottom, about 15 minutes. The baking soda may foam briefly, so use a saucepan with enough room. Remove the cinnamon stick and stir in the vanilla extract right at the end so its aroma stays bright.

Cool until set

Scrape the hot cocada into the prepared pan and smooth the top with a spatula. Let it cool until firm enough to slice, about 30 minutes.

Slice and serve

Cut the cocada into squares or diamonds and serve at room temperature. If the edges stick, loosen them with a thin spatula or a lightly greased knife.