Brazilian Coconut Cocada with Condensed Milk
A wonderfully soft and chewy Brazilian coconut cocada made with sweetened condensed milk. Just four everyday ingredients and about twenty minutes of stirring stand between you and this classic sweet treat.
🛒 Ingredients
20 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 2 cups shredded coconut (about 7 oz), fresh or dried
- 1 can (the same can as the condensed milk) whole milk
- 3 cans granulated sugar
- A little butter or oil, for greasing
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Directions
- 1
Lightly grease a baking sheet or a clean work surface and set it aside.
- 2
In a heavy-bottomed saucepan, combine the condensed milk, whole milk, sugar and shredded coconut. Stir while still cold so everything is evenly mixed.
- 3
Place over medium heat and cook, stirring constantly with a spatula, until you can see the bottom of the pan through the mixture, about 15 to 20 minutes.
- 4
Pour immediately onto the greased surface and spread to about 3/4 inch (2 cm) thick with a damp spatula.
- 5
Let cool completely at room temperature, then cut into small squares with a lightly oiled knife.
💡 Chef's Tip
This cocada is meant to stay soft and a little gooey — it is not the dry, crumbly kind. If you prefer a firmer bite, keep cooking for a few extra minutes, stirring non-stop. Once cool, store it in an airtight tin for up to 5 days, layered with parchment paper. A pinch of sea salt or a drop of vanilla takes it up a notch.
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