Cocada Coconut Candy Recipes

COCADA (COCONUT CANDY)

A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!

Provided by Sharon123

Categories Candy

Time 40m

Yield 1 batch

Number Of Ingredients 4

Cocada (Coconut Candy) image

Steps:

In a saucepan combine brown sugar and water.
Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
Stir in coconut and lime juice immediately.
Turn out on a lightly buttered platter and spread to cool.

Ingredients

1 lb brown sugar
1 cup water
1 lb fresh grated coconut
1/2 lime, juice of

COCADAS (BOLIVIAN COCONUT CANDIES)

Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays

Provided by kitty.rock

Categories Candy

Time 35m

Yield 24 candies, 24 serving(s)

Number Of Ingredients 5

Cocadas (Bolivian Coconut Candies) image

Steps:

In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
Let rest for two or three minutes.
Spread butter on a baking sheet to coat.
Using two teaspoons, put small amounts of the mixture in the baking sheet.
Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
Yields 24 regular-size coconut candies.

Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3

Ingredients

2 2/3 cups shredded coconut
3/4 cup condensed milk
1 egg
1/4 teaspoon almond essence
butter, to coat baking sheet (or cooking spray can be used, such as PAM)

COCADA: EASY COCONUT BARK

Provided by Marcela Valladolid

Categories dessert

Time 40m

Yield 24 bars

Number Of Ingredients 3

Cocada: Easy Coconut Bark image

Steps:

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
Cool slightly, then cut into squares. Serve warm or at room temperature.

Ingredients

Nonstick cooking spray, for spraying baking dish
5 1/2 cups (one 14-ounce bag) sweetened shredded coconut
1/2 cup sweetened condensed milk

QUICK AND EASY COCONUT BARK ("COCADA")

Provided by Marcela Valladolid

Categories dessert

Time 25m

Yield 12 pieces

Number Of Ingredients 3

Quick and Easy Coconut Bark (

Steps:

Preheat the oven to 350 degrees F.
Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

Ingredients

Nonstick cooking spray
5 1/2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk

3-INGREDIENT COCONUT CANDY

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.

Provided by mersaydees

Categories Low Protein

Time 40m

Yield 6 candies

Number Of Ingredients 3

3-Ingredient Coconut Candy image

Steps:

Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
When cool and firm, wrap individually in plastic wrap.
Store in an airtight container up to a week.

Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9

Ingredients

2 cups sugar
1/2 cup water
2 cups fresh coconut, finely grated or 2 cups dried unsweetened coconut

COCADA (COCONUT CUSTARD)

I haven't had the chance to try this yet. I wanted to post it here for safekeeping. I'm hoping it is the coconut custard recipe that I have been searching for.

Provided by Crafty Lady 13

Categories Dessert

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

Cocada (Coconut Custard) image

Steps:

In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla.
Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
Top with whipped cream and garnish with almonds, if desired.

Nutrition Facts : Calories 553.2, Fat 31.8, SaturatedFat 20.1, Cholesterol 200.1, Sodium 135.4, Carbohydrate 62, Fiber 0.5, Sugar 55.6, Protein 7.8

Ingredients

2 cups sugar
2 cups water
3 cinnamon sticks, broken up
1 (3 1/2 ounce) package flaked coconut
3 cups milk
4 eggs
1/4 teaspoon vanilla
2 cups whipping cream
2 tablespoons toasted sliced almonds (optional)

COCADA (BRAZILIAN COCONUT SWEET)

Cocada is a popular street food sold everywhere in Brazil. It's a sweet made with grated fresh coconut. There are many variations, this one with a hint of vanilla is one of them. Use the tin of condensed milk for measuring the sugar, as well.

Provided by Rita

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 55m

Yield 20

Number Of Ingredients 4

Cocada (Brazilian Coconut Sweet) image

Steps:

Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring.
Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper.
Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 14 g, Cholesterol 6.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 9.1 g, Sodium 30.1 mg, Sugar 11.7 g

Ingredients

1 (14 ounce) can sweetened condensed milk
1/2 can sugar (use sweetened condensed milk can as measure)
3 cups grated fresh coconut
½ teaspoon vanilla extract

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Web In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed. Let rest for two or three minutes. Spread butter (or spray with a 0 calorie spray oil) on a baking sheet. …
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Cocada Coconut Candy Recipes

COCADA (COCONUT CANDY)

A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!

COCADAS (BOLIVIAN COCONUT CANDIES)

COCADA: EASY COCONUT BARK

QUICK AND EASY COCONUT BARK ("COCADA")

3-INGREDIENT COCONUT CANDY

COCADA (COCONUT CUSTARD)

I haven't had the chance to try this yet. I wanted to post it here for safekeeping. I'm hoping it is the coconut custard recipe that I have been searching for.

COCADA (BRAZILIAN COCONUT SWEET)

Cocada is a popular street food sold everywhere in Brazil. It's a sweet made with grated fresh coconut. There are many variations, this one with a hint of vanilla is one of them. Use the tin of condensed milk for measuring the sugar, as well.

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