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Colombian

Cocadas

These Colombian coastal coconut sweets are cooked slowly with panela until sticky, fragrant, and deeply caramelized. Spoon them into rustic little mounds and let them set with a chewy center and lightly crisp edges.

Cocadas — Colombian — ChefSnap
15 minsPrep
25 minsCook
6Serves
EasyDifficulty
330 kcal per serving2g protein 48g carbs 16g fat
Watch it made — CocadasWatch it madeLa Cocina de Sandy · 5:07

Ingredients

Method

  1. Lightly grease a plate, tray, or a piece of banana leaf and set it near the stove.
  2. Combine the grated panela and water or coconut water in a small heavy saucepan over medium heat.
  3. Cook, stirring, until the panela dissolves completely and the syrup begins to bubble and thicken.
  4. Add the grated coconut, cinnamon, and salt, then stir well to coat the coconut in the panela syrup.
  5. Lower the heat to medium-low and cook, stirring constantly, until the mixture turns glossy, thick, and sticky and begins to pull away from the sides of the pan.
  6. Remove the pan from the heat and let the mixture rest for 1 minute, just until it is cool enough to handle but still pliable.
  7. Spoon the mixture into 4 small mounds on the greased surface, shaping each one with the back of the spoon.
  8. Let the cocadas cool at room temperature until firm and set before serving.

Common questions

Can I substitute brown sugar or white sugar for panela in cocadas?

Yes, but the flavor changes. Brown sugar is the closest substitute and will give a deeper caramel note. White sugar works too, though it tastes cleaner and less complex. Use the same amount by weight and cook a little more carefully, since syrups can crystallize.

How long does it take to make cocadas from start to finish?

Plan for about 20 to 30 minutes total. Dissolving and cooking the syrup takes the longest, usually 10 to 15 minutes, depending on heat and pan size. Shaping takes only a few minutes, then they need 20 to 40 minutes to set.

What are the most common mistakes when making cocadas?

The biggest mistakes are undercooking the syrup, which leaves the cocadas loose, and overcooking, which makes them dry or grainy. Stir constantly once the coconut goes in, and remove from heat while the mixture is still glossy and pliable, not hard.

How should I store cocadas, and how long do they keep?

Store them in an airtight container at room temperature, separated with parchment if they’re sticky. They keep well for 3 to 5 days. If your kitchen is very humid, refrigerate them, but bring them back to room temperature before serving for the best texture.

What’s the best way to serve cocadas?

Serve them at room temperature, either as a small dessert or with coffee or hot chocolate. They’re best on a plate lined with banana leaf or parchment for a traditional look. If you like, add a pinch of extra cinnamon right before serving.