Cocada (Mexican Coconut Sweet)
Why this recipe works
- Fast to set: The mixture thickens quickly on the hob, then needs only a short chill before the cocadas are firm enough to handle.
- Bright, balanced sweetness: Lime juice and zest cut through the richness of condensed milk, keeping the coconut sweets from tasting flat or overly heavy.
- Chewy centre, drier edges: Cooking the coconut mixture until it pulls away from the pan gives the sweets their dense chew, while cooling on the tray helps the outside set.
Get the most out of this recipe
Timing notes
- Let them cool before chilling: A short rest at room temperature helps the mounds hold their shape before they go into the fridge.
- Chill until cleanly pick-upable: The cocadas are ready when they feel firm enough to lift without sticking or collapsing.
- Best texture for serving: For the best chew, serve them slightly cool or allow chilled cocadas to sit briefly at room temperature.
Ingredient notes
- Use desiccated coconut: Desiccated coconut absorbs the condensed milk mixture well and gives cocadas their compact, chewy texture.
- Adjust the lime carefully: Add extra lime juice gradually if you want a brighter finish, as too much can loosen the mixture.
- Cinnamon adds warmth: A small amount of ground cinnamon gives a gentle spice note without overpowering the coconut.
Common mistakes
- Using too much heat: Keep the pan over medium-low heat so the condensed milk thickens without scorching on the base.
- Stopping too early: The mixture should look glossy, thick and pull away from the sides of the pan before shaping.
- Waiting too long to shape: Spoon the mounds while the mixture is still warm; it firms as it cools and becomes harder to portion neatly.
Make-ahead tips
- Make in advance: Cocadas keep well in the fridge, making them useful for preparing ahead of serving.
- Freezer-friendly: Freeze the set cocadas in a single layer first, then transfer them to an airtight container once firm.
- Do not reheat: Defrost in the fridge and bring to room temperature before serving rather than warming, which can soften the set texture.
Equipment you'll need
Ingredients
Instructions
- Line a baking tray. Finely zest the lime, then juice it.
- Put the sweetened condensed milk and caster sugar in a saucepan over medium-low heat and stir until the sugar dissolves and the mixture loosens slightly. Stir in the desiccated coconut and cook, stirring constantly, for 6 to 8 minutes until thick, glossy, and pulling away from the sides of the pan.
- Take off the heat and stir in the vanilla extract, ground cinnamon, lime zest, and 1 tbsp of the lime juice. Taste and add a little more lime juice if you want it brighter.
- While still warm, spoon the mixture into 12 small mounds on the lined tray. Leave to cool at room temperature for 10 minutes, then chill for 10 minutes until firm enough to pick up cleanly.
Recipe notes
Tips
- Keep the heat low and stir constantly so the mixture thickens without catching on the base of the pan.
- For lightly toasted edges, let the cocadas sit on the tray for a few extra minutes before chilling so the outside dries slightly as they cool.
Substitutions
- Replace lime with lemon for a similar citrus lift with a slightly softer flavour.
- Replace caster sugar with granulated sugar; it will take a little longer to dissolve, so keep stirring until the mixture is smooth.
Storage
- Refrigerate up to 5 days
- Store in an airtight container in the fridge. Freeze in a single layer until firm, then transfer to a container; defrost in the fridge and bring to room temperature before serving for the best chew.
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Recipe overview
- Servings: 12 pieces
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
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