Cocadas
Colombian coconut candy — desiccated coconut simmered down in sugar syrup and coconut milk until thick and glossy, then mounded into small chewy clusters.
About this dish
Cocadas are sold from street carts and beach stalls all along Colombia's Caribbean coast, especially around Cartagena, where coconut palms line the shore and the candy is often tinted pink, brown or left plain depending on what's stirred in. The technique is simple and old: reduce sugar and liquid together until a spoon dragged through the pan leaves a clear trail, then work fast before it sets in the pot instead of on the tray.
- Vegan
- Gluten-free
- Lactose-free
Ingredients
- 400gDesiccated coconut
- 300gCaster sugar
- 200mlFull-fat coconut milk
- 100mlWater
- 1tspVanilla extract
Instructions
Combine the desiccated coconut, sugar, water and coconut milk in a wide pan and bring to a boil over medium heat, about 5 minutes.
5 minTip: A wide pan, not a deep pot — more surface area means the liquid reduces faster and more evenly.
Lower the heat and cook, stirring constantly, until the mixture thickens and starts pulling away from the sides of the pan, about 18 minutes; stir in the vanilla in the last minute.
18 minTip: Constant stirring is non-negotiable here — sugar syrup this concentrated scorches on the bottom in seconds the moment you stop.
Drop rounded spoonfuls onto parchment paper and leave to cool and firm up completely before handling, about 2 minutes of shaping plus a cooling rest.
2 minTip: Work quickly while it's hot and pliable — cocada mixture sets firm within minutes once it leaves the heat.