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MexicanAuthentic Cuisine

Cocadas

Serves 4 to 6 Dessert vegetarian, Desserts

Cocadas

Cocadas find their roots in the coastal regions of Mexico, where the tropical climate blesses the land with an abundance of coconuts. This delightful treat is a staple of everyday life, cherished for its simplicity and the way it draws everyone to the table with its enticing aroma. Traditionally enjoyed as an afternoon snack or a sweet finish to a hearty meal, cocadas offer a taste of the coast no matter where they are made.

The texture of cocadas is a pleasing contrast between chewy and slightly crisp, with the rich, creamy coconut melding seamlessly with the sweetened condensed milk. A hint of vanilla and a subtle touch of salt elevate the natural sweetness, creating a balance that is both comforting and indulgent. Serve them warm or at room temperature, letting each bite transport you to the shores of Mexico.

Ingredients

  • 300 g (4 cups)shredded fresh or dried coconut
  • 1 can (397 g)sweetened condensed milk
  • 3egg yolks
  • 100 g (1/2 cup)sugar
  • 1 tspvanilla extract
  • 1 pinchfine salt

Method

  1. In a heavy-bottomed saucepan, combine 300 g (4 cups) shredded fresh or dried coconut, 1 can (397 g) sweetened condensed milk, 100 g (1/2 cup) sugar, 3 egg yolks, 1 tsp vanilla extract, and a pinch of fine salt. Use a wooden spoon to stir the mixture until everything is evenly combined. The heavy pan helps prevent scorching, which is crucial for this sweet dish.
  2. Place the saucepan over low heat. Stir the mixture constantly with your wooden spoon to ensure even cooking and to prevent it from sticking to the bottom. Continue stirring until the mixture thickens and begins to pull away from the sides of the pan, which indicates it's ready for the next step. This process will also release a rich, sweet aroma.
  3. Prepare a baking tray by lining it with parchment paper. While the coconut mixture is still warm and pliable, use a spoon to scoop small mounds onto the lined tray. Aim for uniform sizes to ensure even cooking later. Shape them gently with your fingers if needed, as the warmth helps them hold their form.
  4. Preheat your broiler to high. Place the tray under the broiler and watch closely. Allow the tops of the cocadas to brown slightly, developing a freckled appearance. This step is quick, so keep an eye on them to prevent burning, as the caramelization adds a delightful flavor.
  5. Remove the tray from the broiler and let the cocadas cool completely on the tray. As they cool, they will firm up, making it easier to lift them off without breaking. Once cooled, the cocadas should have a chewy texture with a lightly crisped exterior, ready to be enjoyed.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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