(No Ratings Yet)
Loading...Cocada is one of Brazil's most beloved homemade sweets, traditionally made from shredded coconut slowly cooked with sugar until thick and chewy. These golden-edged candy bars have a caramelized crust and a tender, moist center. They're commonly sold by street vendors across coastal Brazil and pair beautifully with a strong cup of coffee.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings16
Yield16 squares
Nutrition Facts
Per serving (estimated)
- 145 kcalCalories
- 7 gFat
- 5 gSaturated Fat
- 21 gCarbs
- 1 gFiber
- 19 gSugar
- 1 gProtein
- 45 mgSodium
- 70 mgPotassium
- 10 mgCalcium
- 0.4 mgIron
- 0.5 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the candy
- 2 cups unsweetened shredded coconut
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp finely grated lime zest
- Ground cinnamon, for dusting
Directions
- Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting, then lightly grease the parchment.
- In a heavy-bottomed saucepan over medium heat, combine the sugar and water and stir just until the sugar dissolves, then bring to a gentle boil without stirring.
- Add the shredded coconut, butter, and salt to the syrup, stirring constantly with a wooden spoon for 12 to 15 minutes until the mixture turns glossy, turns a pale golden color, and pulls away from the sides of the pan.
- Test the doneness by dropping a small spoonful onto a cold plate; it should hold its shape and feel sticky but not runny. Remove from the heat and stir in the vanilla and lime zest.
- Immediately scrape the mixture into the prepared pan and press it firmly and evenly into the corners with a spatula or the back of a spoon, working quickly before it sets.
- While still warm but cool enough to handle, score the surface with a sharp knife into 16 squares or diamond shapes.
- Dust lightly with ground cinnamon and let the candy cool completely at room temperature for about 2 hours until firm and sliceable.
- Lift the entire slab from the pan using the parchment overhang, cut along the scored lines, and arrange the squares on a serving plate.
- Store the coconut candy in an airtight container at room temperature for up to 1 week, separating layers with parchment paper to prevent sticking.
Cook’s Notes
- Freshly grated coconut gives the best chewy texture and authentic flavor, but unsweetened dried coconut works well and is more convenient.
- Watch the sugar syrup carefully during the final minutes of cooking, as it can shift from golden to burnt very quickly over high heat.
- For a softer, spoonable cocada favored in some Brazilian regions, reduce the cooking time by 3 to 4 minutes so the mixture stays slightly looser.
- Press the coconut mixture firmly and evenly into the pan; a loose press will produce crumbly, fragile bars that break apart when cut.
- Swap the lime zest for 1/4 teaspoon of ground cloves or a pinch of nutmeg for a warmer, spiced variation popular in the Northeast.
