Cocada (Brazilian Coconut Sweet)
Why this recipe works
- Simple ingredient base: Sweetened condensed milk, coconut and butter create a rich confection without needing sugar syrup or a thermometer.
- Brightness balances sweetness: Lime zest and juice cut through the condensed milk and keep the coconut flavour from feeling too heavy.
- Fudge-like texture: Cooking the mixture until it pulls away from the pan concentrates it enough to set into chewy, creamy mounds.
Get the most out of this recipe
Common mistakes
- Avoid high heat: Condensed milk can catch quickly, so keep the heat moderate and stir constantly once the mixture begins to thicken.
- Look for the pan trail: The cocada is ready when a spoon dragged through the mixture leaves a clear trail briefly before it closes.
Texture tips
- For a firmer set: Let the mounds cool completely before serving, or chill them if you prefer a denser, chewier texture.
- Portion while warm: Shape the cocada after a short cooling time, while it is still pliable enough to form neat mounds.
Ingredient notes
- Adjust the lime to taste: Add the lime juice gradually at the end so the citrus brightens the sweet coconut without overpowering it.
- Desiccated coconut matters: Desiccated coconut gives the mixture its characteristic chew and helps absorb moisture as the sweets set.
Make-ahead tips
- Make ahead: Cocada keeps well in the fridge in an airtight container, making it useful for preparing before serving.
- Freezing: Freeze the cooled mounds in a single layer first, then transfer them to a container and thaw in the fridge.
- Before serving: Bring chilled cocada towards room temperature before serving for a softer, more fudge-like bite.
Equipment you'll need
Ingredients
Instructions
- Set a mixing bowl nearby for portioning later. Finely zest the lime, then juice it.
- Melt the butter in a saucepan over medium-low heat. Add the sweetened condensed milk, desiccated coconut and salt, then stir until evenly combined.
- Cook, stirring constantly, for 8 to 12 minutes until very thick and glossy and the mixture starts to pull away from the sides of the pan. Reduce the heat if it begins to catch on the bottom.
- Take the pan off the heat and stir in the vanilla extract, lime zest, and 1 tbsp of the lime juice. Taste and add a little more lime juice if you want it brighter.
- Leave the mixture to cool for 5 minutes so it is easier to handle. Portion into 12 small mounds in the mixing bowl, spacing them apart so they do not stick together.
- Leave to cool completely until set and fudge-like. Serve at room temperature.
Recipe notes
Tips
- Stir constantly and keep the heat moderate so the coconut toasts gently without scorching the condensed milk.
- The cocada is ready when a spoon dragged through the pan leaves a clear trail for a second or two and the mixture clumps together.
- If serving to young children, older adults, or anyone who is immunocompromised, use sweetened condensed milk made with pasteurised milk and keep the sweets refrigerated.
Substitutions
- Replace lime with lemon for a softer citrus flavour.
- Replace vanilla extract with orange extract for a more fragrant, citrus-forward cocada.
Storage
- Refrigerate up to 5 days
- Store in an airtight container in the fridge. Bring to room temperature for 10 to 15 minutes before serving, or eat chilled for a firmer texture; freeze in a single layer, then transfer to a container and thaw in the fridge overnight.
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Recipe overview
- Servings: 12 pieces
- Total time: 30min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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