Brazilian
Cocada
A traditional Brazilian coconut sweet made by cooking fresh grated coconut in a bubbling sugar syrup until glossy and chewy. These small white cocadas set into tender, rustic mounds with crisp sugared edges.
Ingredients
- Fresh grated coconut1 packed cup
- Granulated sugar1/2 cup
- Water1/4 cup
- Whole cloves2
- Fine salt1 small pinch
- Unsalted butter or neutral oil, for greasing1/2 teaspoon
Method
- Lightly grease a baking sheet, marble slab, or large plate and set it near the stove.
- Place the sugar, water, whole cloves, and salt in a small heavy saucepan over medium heat.
- Cook without stirring until the syrup bubbles thickly and reaches a light thread stage, about 8 to 10 minutes.
- Remove and discard the cloves.
- Add the fresh grated coconut and stir constantly with a wooden spoon, scraping the bottom and sides of the pan.
- Cook until the mixture becomes glossy, thick, and starts to pull away from the bottom of the pan, about 8 to 10 minutes.
- Remove from the heat and keep stirring for 1 minute so the cocada begins to firm slightly.
- Spoon the mixture into 4 small mounds on the greased surface, shaping them gently while still warm.
- Let the cocadas cool completely until set before serving.
Common questions
Can I substitute desiccated coconut for fresh grated coconut in cocada?
Yes, but the texture will be drier and less juicy. If using unsweetened desiccated coconut, briefly hydrate it with a little warm water or milk first, then squeeze lightly so it’s moist but not wet.
How do I know when the syrup is at light thread stage?
After 8 to 10 minutes, dip a spoon in the syrup and lift it. A thin thread should form between spoon and pan for a moment before breaking. If it’s not threading, keep cooking a little longer.
What are the most common mistakes when making cocada?
The biggest mistakes are stirring the syrup too early, letting it overcook, or stopping the coconut mixture too soon. Overcooked syrup makes cocada hard and grainy; undercooked mixture stays loose and won’t set properly.
How should I store cocada, and how long does it last?
Store cooled cocadas in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days, but bring to room temperature before serving so the texture softens slightly.
How should cocada be served?
Serve cocada at room temperature, plain, or with coffee after a meal. It’s best slightly firm on the outside and tender inside. If it has been chilled, let it sit out 15 to 20 minutes before serving.