Colombian Cocadas (Coconut Candy Bites)

About This Recipe

Cocadas are the coconut candies sold from woven baskets on the beaches of Cartagena and along Colombia's Caribbean coast, where grandmothers and street vendors alike cook fresh grated coconut down with panela (unrefined cane sugar) until it turns sticky, chewy and deeply caramelized. They're one of the most recognizable Afro-Colombian desserts, rooted in the coastal region's blend of African, Indigenous and Spanish culinary traditions. The technique is simple but needs attention: grated coconut simmers in a panela syrup until nearly all the liquid evaporates and the mixture turns glossy and pulls away from the pot sides. A little lime zest cuts the sweetness, and some cooks add cinnamon or clove for warmth. The mixture is then mounded into bite-sized domes on a greased tray or pressed into a pan and cut into squares once cooled. These keep well and travel well, which is exactly why they became a boardwalk snack — sweet, dense, and full of real coconut texture rather than the shredded, dried coconut used in many packaged sweets.

Ingredients

Serves 12

• 4 cupsfresh grated coconut(or unsweetened shredded coconut)
• 1.5 cupspanela(grated, or dark brown sugar)
• 0.5 cupwater
• 1cinnamon stick
• 1lime(zested)
• 0.25 tspsalt
• 1 tbspbutter(for greasing the tray)

Instructions

1. 1

   Make the panela syrup

   Combine panela, water and cinnamon stick in a heavy saucepan. Cook over medium heat, stirring, until the panela fully dissolves, about 5 minutes.

2. 2

   Add the coconut

   Stir in grated coconut, lime zest and salt. Reduce heat to medium-low.

3. 3

   Cook down slowly

   Cook, stirring often, for 20 to 25 minutes until the mixture turns glossy, sticky and pulls cleanly away from the sides of the pan.

4. 4

   Remove the cinnamon stick

   Fish out the cinnamon stick and discard it.

5. 5

   Shape the candies

   While still warm, drop tablespoon-sized mounds onto a buttered tray or parchment. Let cool completely, about 1 hour, until firm to the touch.

Variations

• •

  Pink cocadas: add a few drops of natural food coloring or beet juice for the classic pink coastal version.

• •

  Cocada de leche: stir in a splash of condensed milk for a creamier, softer bite.

• •

  Add a pinch of ground clove alongside the cinnamon for a deeper spice note.

Storage

Store in an airtight container at room temperature for up to a week, or refrigerate for up to 3 weeks. Bring to room temperature before serving so they soften slightly.

Frequently Asked Questions