This simple video recipe for Cocadas (coconut candy) and a few ingredients is all you need to make a popular coconut dessert that you'll find at any grocery store across the country.
By - Reviewed: . Original: Dec 30, 2008
Why we ❤️ it
There are three reasons why I love this dessert: first, because it only requires four ingredients; second, because it's very inexpensive and easy to make-and doesn't require baking or any special equipment; and third, because it lasts for weeks, so you can have a little treat to finish off your comida whenever you want.
What is cocada?
Cocadas are dry coconut candies made with fresh shredded coconut, cinnamon, and sugar.
They're very inexpensive and can traditionally be found in a giant jar on the counter of every Dominican colmado (corner store).
Dominican cocadas.
Serving
It's a wonderful little dulcito for after lunch, but I also love it with a Dominican coffee.
Top tip
- Opening a coconut: It's best to use a fresh, dried coconut that you've grated at home. Learn how to open and prepare a coconut with this video.
- Grating coconut: Grate the coconut with the coarse side of a box grater.
- Using dried coconut: If you can't find fresh coconuts to grate at home, you can use store-bought dried coconut and add ½ cup of coconut milk to help rehydrate it one hour before you start cooking; leave any coconut milk that isn't absorbed when you add the remaining ingredients. Fresh coconut is preferable, but I've tried both, and they both work.
- Food coloring: It's common to find cocadas colored red; if you like, add red food coloring when mixing the ingredients at the beginning-depending on the brand you use, a few drops may be enough.
About this recipe
To me, these were always Dulcitos de coco or Coquitos, and cocada was similar to Coco horneado (baked coconut) but in individual portions. But in much of the country, these flourless coconut cookies are called cocada.
They're easy to make, but the trick is that when you reduce the sugar, you don't want to end up with a chewy caramel. The sugar needs to crystallize so they have that crunchy, non-sticky texture.
My trick -- which I originally started using for Dominican dulce de leche -- is to add sugar at the end to speed up the crystallization process, which gives them the texture we're looking for without ever failing.
It's very common to find them dyed red, but in this case I've avoided using food coloring-though you can add it if you like.
Video
Recipe
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks for your support!
Cocadas [Video+Recipe] Coconut Candies
Ingredients
- 1½ cup freshly grated coconut, [175 grams] see notes
- 1 cup powdered white sugar, [140 grams]
- 1 cinnamon stick
- ¼ teaspoon salt
Instructions
1. Combine
Combine the coconut, ¾ cup of sugar, 1 ½ cups of water, cinnamon, and salt in a small saucepan and stir to combine.Heat over low heat, stirring occasionally, until the liquid has reduced almost completely.
2. Add more sugar
- Remove the cinnamon.Add the remaining sugar and stir vigorously until all the liquid has evaporated.
3. Mold
- Remove from the heat and immediately form small mounds of 2 tablespoons (or 1 soup spoon) on parchment paper or a silicone baking mat.Let cool until they have dried and turned a matte color.
4. Store or serve
- Once it has reached room temperature, you can store it in a wide-mouth jar with an airtight lid. It will keep for two weeks.Or serve it right away.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Want to save this recipe?
Enter your email & I'll send it to your inbox. ❤️ Plus, get great weekly recipes from me!
More coconut recipes
Our coconut recipes are some of my favorites, whether sweet or savory. You can't miss the Dulce de coco horneado (baked coconut), and I also recommend the Dulce de coco, Coconetes, Jalao, and Flan de coco.
- Learn more about me and the humans behind this blog.
- Share your questions and comments about this post.
- Subscribe to receive our recipes and articles by email.
- Please stay in touch! Follow us on:
Comments
No Comments