Sweet coconut candies, or “cocadas,” are a traditional Brazilian treat with roots in indigenous cuisine. These candies are known for their rich coconut flavor and creamy texture, making them popular across Brazil. Whether made with fresh, dried, or cooked coconut, cocadas are versatile and easy to prepare.
This article presents a variety of sweet coconut candy recipes, from classic versions to chocolate and banana-infused delights. Perfect for any occasion, these recipes will bring a taste of Brazilian sweetness to your kitchen!
1. Traditional Cocada (with dried coconut and sugar)
Ingredients:
- 2 cups grated dried coconut (fresh coconut can also be used)
- 1 1/2 cups sugar
- 1/2 cup water
- 1 tablespoon butter
- A pinch of salt
Instructions:
- In a saucepan, combine the sugar, water, and salt. Heat over medium heat until it begins to boil and the sugar dissolves.
- Once it starts bubbling, add the grated coconut and stir well.
- Cook for about 10 to 15 minutes, stirring constantly, until the mixture starts to pull away from the bottom of the pan.
- Add the butter and continue stirring until it reaches a thicker consistency.
- Transfer the cocada to a greased surface or one lined with parchment paper, spreading it out evenly.
- Let it cool slightly and cut into small pieces. Serve!
2. Condensed Milk Cocada
Ingredients:
- 1 can sweetened condensed milk
- 2 cups grated dried coconut
- 2 tablespoons butter
- 1/2 cup sugar (optional, depending on your taste)
- 1 tablespoon vanilla extract (optional)
Instructions:
- In a saucepan, combine the condensed milk, butter, and sugar (if using). Stir over low heat until the butter melts and the mixture starts to warm.
- Add the grated coconut and mix well, cooking for about 10 to 15 minutes, until it starts to release from the pan’s bottom.
- If desired, add the vanilla extract for a special touch.
- When it’s at the right consistency (firmer and pulling away from the pan), transfer to a greased or parchment-lined pan.
- Let it cool until firm, then cut into squares.
3. White Cocada (lighter version)
Ingredients:
- 3 cups grated fresh coconut (or dried coconut, but fresh is softer)
- 1 cup sugar
- 1 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a saucepan, combine the sugar and water and bring to a medium heat.
- Stir until the sugar completely dissolves, then add the grated coconut.
- Cook, stirring constantly, until the mixture thickens and starts to pull away from the bottom of the pan.
- When it reaches the right consistency, remove from heat.
- Add the butter and vanilla extract, stir well, and pour the mixture into a greased pan.
- Let it cool before cutting into pieces.
Tips:
- Cocada Point: To know when it’s ready, use the “syrup point” test. When you lift a spoon from the pan, and the mixture forms a thread, it’s at the perfect point.
- If you prefer a crunchier cocada, cook it longer. For a creamier version, remove from heat earlier.
- You can decorate cocada with nuts, peanuts, or even candied fruits, depending on your preference.
4. Chocolate Cocada
Ingredients:
- 2 cups grated dried coconut
- 1 can sweetened condensed milk
- 1 tablespoon butter
- 1/2 cup sugar
- 2 tablespoons chocolate powder (or cocoa powder for a more bitter version)
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a saucepan, combine the condensed milk, sugar, butter, and chocolate powder. Stir well until the chocolate powder dissolves.
- Heat over medium heat, stirring constantly, until the mixture starts to release from the bottom of the pan (about 10 to 12 minutes).
- Add the grated coconut and continue stirring until well combined.
- When the mixture begins to pull away from the bottom, add the vanilla extract if desired, and stir until well mixed.
- Pour the mixture into a greased or parchment-lined pan. Spread evenly and let cool.
- Once warm or completely cooled, cut into squares or pieces.
This chocolate version has a delightful cocoa touch, perfect for chocolate lovers. It can even be served as a dessert at parties or events!
5. Banana and Coconut Cocada
This is a more tropical recipe that combines the flavor of banana with coconut, creating a lighter, fruitier cocada.
Ingredients:
- 2 ripe bananas (the riper, the sweeter)
- 2 cups grated coconut (fresh or dried)
- 1/2 cup brown sugar (or white sugar, if preferred)
- 1/4 cup water
- 1 tablespoon butter
- 1 teaspoon ground cinnamon (optional)
Instructions:
- In a saucepan, place the bananas and water. Mash the bananas with a fork or use a blender to make a puree.
- Heat over low heat and cook for about 5 minutes until the banana releases some liquid.
- Add the sugar and butter, stirring well until the sugar dissolves.
- Add the grated coconut and cinnamon (if using), and continue stirring to mix well.
- Cook for another 10 to 15 minutes, stirring occasionally, until the mixture thickens and starts to pull away from the bottom of the pan.
- When the cocada reaches the right consistency, remove from heat.
- Transfer to a greased or parchment-lined pan and let cool.
- Once cool, cut into squares or pieces.
This cocada has a soft and sweet flavor due to the banana, with a wonderful texture from the coconut. It’s an excellent option for those who enjoy more natural, fruity desserts!
Extra Tips:
- Testing the Cocada Point: For condensed milk cocadas, the ideal point is when you run a spoon across the bottom of the pan, and the mixture takes time to cover the cleared area. This ensures the cocada is ready to cool and be cut.
- Variations: Add walnuts, cashews, or peanuts for a crunchy touch, or even incorporate dried fruits (like apricots or dates) for a more sophisticated version.
With these recipes, you can make cocada in several ways and choose the version you like best. The best part is, it’s easy to make!