Ingredients You’ll Need
This traditional cocada recipe uses pantry-friendly ingredients:
• 2 cups grated coconut (fresh or unsweetened dried)
• 1 can (395 g / 14 oz) sweetened condensed milk
• 2 tablespoons butter
• 1/2 cup milk (whole milk or evaporated milk)
• 1 teaspoon vanilla extract
• 1 small pinch of salt
• Ground cinnamon or lemon zest (optional)
👉 Tip: Fresh grated coconut gives the most authentic flavor, but high-quality dried coconut works perfectly when fresh is not available.
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🍳 Step-by-Step Preparation
🔥 Step 1: Melt the Butter
Place a heavy-bottomed saucepan over low to medium heat. Add the butter and let it melt gently. Using a thick pot helps prevent burning and sticking.
🥥 Step 2: Add the Coconut
Add the grated coconut to the melted butter. Stir for 1–2 minutes so the coconut absorbs the butter and releases its natural aroma.
🥛 Step 3: Pour in the Milk
Slowly add the milk while stirring continuously. This step softens the coconut and helps create a creamy, smooth texture.
🍯 Step 4: Add the Condensed Milk
Pour in the sweetened condensed milk and mix well. Lower the heat and stir constantly, as condensed milk can burn easily if left unattended.
🌼 Step 5: Flavor the Mixture
Add vanilla extract, a pinch of salt, and optional cinnamon or lemon zest. The salt is essential—it balances the sweetness and enhances the coconut flavor.
⏳ Step 6: Cook Until Thick
Cook for 15–20 minutes, stirring constantly. The mixture will gradually thicken and pull away from the sides of the pan.
👉 The cocada is ready when you can drag a spoon across the bottom of the pot and briefly see the base.
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🍬 Shaping and Cooling
• Remove from heat and let rest for 5 minutes.
• Spoon small portions onto parchment paper or a lightly greased tray.
• Let cool at room temperature until set.
For a soft and creamy cocada, store in an airtight container.
For a firmer texture, refrigerate for about 30 minutes.
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🔥 Baked Cocada Option
If you prefer a lightly toasted, golden finish:
1. Preheat oven to 180°C / 350°F.
2. Place spoonfuls of the cocada mixture onto a lined baking tray.
3. Bake for 15–20 minutes, or until lightly golden on top.
4. Cool completely before serving.
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🌈 Delicious Variations
🍫 Chocolate Cocada
Add:
• 1/2 cup chopped dark chocolate
or
• 2 tablespoons unsweetened cocoa powder
Stir in at the end of cooking for a marbled or chocolatey finish.
🥥 Extra Creamy White Cocada
Replace regular milk with coconut milk for an intense coconut flavor.
🌴 Tropical Cocada
Add:
• Crushed pineapple (well drained)
• A splash of rum or coconut extract
Perfect for summer desserts.
🧁 Cocada for Fillings
Cook slightly less time to use as a filling for:
• Cakes
• Pastries
• Sweet empanadas
• Coconut rolls
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📦 Storage Tips
• Room temperature: up to 2 days
• Refrigerated: 5–7 days
• Frozen: up to 1 month (airtight container)
Allow refrigerated or frozen cocada to come to room temperature before serving for the best texture.
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💡 Important Tips for Success
• Always cook on low heat.
• Stir constantly to prevent sticking or burning.
• If too thick, add a splash of milk.
• If too runny, cook a few minutes longer.
• Cocada firms up more as it cools.
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🍽️ How to Serve Cocada
• As individual coconut candies
• With coffee or tea
• On dessert tables
• For holidays and celebrations
• As a homemade product for sale
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❤️ Final Thoughts
Cocada with sweetened condensed milk is a timeless coconut dessert—simple, affordable, and incredibly satisfying. Its rich coconut flavor, balanced sweetness, and versatile texture make it perfect for any occasion. With this detailed recipe, you can confidently prepare cocada at home, customize it to your taste, or even turn it into a small business idea.