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How to Make Traditional Colombian Cocada (Coconut Candy)

This authentic Colombian cocada recipe brings the flavors of South America to your kitchen. With just a few simple ingredients, you'll create a sweet, chewy coconut candy that's perfect as a dessert or snack. The caramelized sugar and toasted coconut combine for a rich, tropical flavor that's sure to delight.

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Recipe Details

Prep Time

15 minutes

Cook Time

35 minutes

Servings

24 cocadas

Difficulty

Intermediate

Simple Summary

Cocada is a delightful Colombian coconut candy that combines the rich sweetness of coconut with caramelized sugar, creating a chewy and irresistible treat perfect for satisfying your sweet tooth.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes (plus 1 hour cooling time)
  • Servings: 24 cocadas
  • Difficulty: Intermediate

Ingredients

  • 4 cups freshly grated coconut (about 1 large coconut)
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large, heavy-bottomed saucepan, combine the grated coconut, sugar, water, cinnamon stick, and salt.

  2. Place the pan over medium heat and stir constantly until the sugar dissolves completely.

  3. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes or until the mixture thickens and turns a golden brown color.

  4. Remove the cinnamon stick and add the vanilla extract. Stir to combine.

  5. Continue cooking for another 5-7 minutes, stirring constantly, until the mixture is thick and pulls away from the sides of the pan when stirred.

  6. Remove from heat and let cool for 5 minutes.

  7. While still warm, use a spoon or small ice cream scoop to portion the mixture into small mounds (about 1-2 tablespoons each) onto a baking sheet lined with parchment paper.

  8. Allow the cocadas to cool completely at room temperature for about 1 hour, or until they firm up and are easy to handle.

  9. Once cooled, shape the mounds into more uniform balls or patties if desired.

Chef's Notes

  • For best results, use freshly grated coconut. If unavailable, you can substitute with unsweetened shredded coconut, but soak it in warm water for 10 minutes and drain well before using.
  • Be careful not to overcook the mixture, as it can quickly go from perfect to burnt. The color should be a deep golden brown.
  • If the mixture becomes too thick to stir easily, add a tablespoon of water at a time to loosen it.
  • Store cocadas in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.
  • For a twist, try adding chopped nuts, dried fruit, or a drizzle of melted chocolate after cooling.

Nutritional Info

Per cocada (approximate):

  • Calories: 120
  • Fat: 7g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 1g
  • Rich in manganese and copper from the coconut
  • Contains medium-chain triglycerides (MCTs) which may boost energy

Serving Suggestions

  • Serve cocadas as an after-dinner treat with Colombian coffee or hot chocolate.
  • Package in decorative boxes or bags for a homemade gift.
  • Crumble over vanilla ice cream for a delicious dessert.
  • Pair with fresh tropical fruits like mango or pineapple for a balanced sweet snack.
  • Serve alongside other traditional Colombian sweets like arequipe (dulce de leche) for a dessert platter.