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Desserts

Cocadas

The Quirky Foodster Team

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15 min
Prep
25 min
Cook
8
Servings

Ingredients

  • 500 g (5 cups) Grated fresh coconut
  • 250 g (1.25 cups) Panela (unrefined cane sugar), grated
  • 200 ml (0.75 cup) Whole milk
  • 1 Cinnamon stick
  • 0.25 tsp Ground cloves

Method

  1. Combine the panela, milk, cinnamon and cloves in a heavy saucepan and heat gently until the panela dissolves completely.
  2. Add the grated coconut and stir well to combine.
  3. Cook over medium-low heat, stirring frequently, for 20-25 minutes until the mixture thickens and pulls away from the sides of the pan.
  4. Remove the cinnamon stick, then drop spoonfuls of the mixture onto a parchment-lined tray, shaping into small mounds.
  5. Let cool completely at room temperature until firm, about 1-2 hours, before serving.

Introduction: Cocadas are dense coconut sweets, sold from baskets carried on the heads of vendors, known as palenqueras, along Colombia's Caribbean coast, particularly Cartagena.

Cultural Background: Cocadas are dense coconut sweets, sold from baskets carried on the heads of vendors, known as palenqueras, along Colombia's Caribbean coast, particularly Cartagena. They reflect the strong Afro-Colombian culinary influence of the coastal regions and remain an iconic street sweet.

Tips: Stir constantly once the coconut is added to prevent scorching on the bottom of the pan.

Variations: Some coastal vendors add condensed milk for extra richness, or colour a portion pink or brown with cocoa for variety. Naturally vegetarian as written; can be made vegan by substituting the milk with coconut milk.

Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

Reheating: Not applicable — served at room temperature.

Nutrition: Per piece (approx.): 180 kcal, 2g protein, 22g carbohydrate, 10g fat, 3g fibre.

FAQs

Q: Can I use desiccated coconut instead of fresh?
A: Fresh grated coconut gives the best texture, though rehydrated desiccated coconut can work as a substitute.

Q: Why is my mixture too runny to shape?
A: It hasn't cooked down enough yet — continue stirring over heat until it visibly thickens and holds its shape when mounded.

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