Cocada

Name: Cocada
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 200 g grated coconut; 200 g sugar; 100 ml water; 1 pinch clove; 1 tsp lime zest

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Cocada is a beloved treat from Brazil's Northeast, a region known for its rich culinary traditions. Traditionally prepared for Sunday family gatherings, this sweet delight brings a taste of tropical indulgence to any occasion. The recipe has been passed down through generations, preserving the essence of home-cooked comfort, with each cook adding their own touch of salt and fat to achieve the perfect balance.

The allure of Cocada lies in its simplicity and the harmony of its flavors. The grated coconut offers a chewy texture, while the sugar and water create a caramel-like coating that clings to each strand. A hint of clove adds warmth, and the lime zest brightens the palate, making each bite a delightful contrast of sweet and tangy.

Ingredients

200 ggrated coconut
200 gsugar
100 mlwater
1 pinchclove
1 tsplime zest

Method

Start by preparing the coconut mixture. In a medium-sized saucepan, combine 200 g of grated coconut, 200 g of sugar, and 100 ml of water. Stir the ingredients together to ensure the sugar begins to dissolve into the water. Add a pinch of clove and 1 tsp of lime zest to the mixture, stirring to distribute the flavors evenly.
Place the saucepan over medium heat. Allow the mixture to come to a gentle simmer, stirring occasionally to prevent the sugar from sticking to the bottom of the pan. As it cooks, the mixture will begin to thicken and the coconut will absorb the syrup, becoming glossy and fragrant.
Continue cooking the mixture until it reaches a thick, sticky consistency. You will know it's ready when the syrup has reduced significantly and the coconut mixture starts pulling away from the sides of the pan as you stir. The color should be a light golden brown, and the aroma of coconut and lime should be prominent.
Once the desired consistency is achieved, remove the saucepan from the heat. Allow the cocada to cool slightly in the pan for a few minutes. This will make it easier to handle and shape.
Using a spoon, scoop small portions of the cocada onto a parchment-lined baking sheet or a clean surface. Shape them into small mounds or patties, pressing gently to ensure they hold together. Let them cool completely at room temperature until they set and become firm to the touch.
Once the cocada has set, they are ready to serve. Arrange them on a serving platter, and enjoy them at room temperature, where the flavors and textures are at their best.