Desserts
Cocadas
Ingredients
- - Grated fresh coconut — 500 g (5 cups)
- - Panela (unrefined cane sugar), grated — 250 g (1.25 cups)
- - Whole milk — 200 ml (0.75 cup)
- - Cinnamon stick — 1
- - Ground cloves — 0.25 tsp
Method
- Combine the panela, milk, cinnamon and cloves in a heavy saucepan and heat gently until the panela dissolves completely.
- Add the grated coconut and stir well to combine.
- Cook over medium-low heat, stirring frequently, for 20-25 minutes until the mixture thickens and pulls away from the sides of the pan.
- Remove the cinnamon stick, then drop spoonfuls of the mixture onto a parchment-lined tray, shaping into small mounds.
- 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.