Cocadas — Caribbean coconut sweets
Cocadas are coconut sweets found across the Caribbean and Latin America: shredded coconut cooked with sugar (and often condensed milk, egg yolks, or palm sugar) into a thick paste, then dropped in spoonfuls or shaped into small mounds and baked or air-dried until firm.
i. Origin & history
Cocadas appear in every Latin American country, with regional variations from the Brazilian cocada queimada (burnt coconut, dark caramel) to the Colombian sweet milky version. The Caribbean versions reflect African slave-trade coconut traditions.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 500 g shredded coconut (unsweetened)
- 400 g sweetened condensed milk
- 2 egg yolks
- 1 tbsp unsalted butter
- 1 tsp vanilla
- Pinch salt
iii. Method
- Mix all ingredients in a heavy pan.
- Cook over medium-low heat, stirring constantly, for 12-15 minutes — the mixture should thicken and pull together into a glossy mass.
- Tip onto a tray lined with parchment. Drop tablespoons of mixture in mounds.
- Let air-dry 4 hours, or bake at 150 °C for 12-15 min for a golden top.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Cocada queimada (Brazil) is cooked longer to caramelise. Cocada blanca (Colombia) is pure white. Cocada with guava tops with guava paste. Cocada quemada emphasises burnt-caramel notes.
vi. Common questions
What is cocadas?
Cocadas is caribbean coconut sweets, from latin american cuisine.
Where is cocadas from?
Cocadas is from the latin american dessert tradition; the recipe and history are detailed above.
How long does cocadas keep?
See the storage note in the Quick facts panel: 2 weeks airtight.