Coconut Candy (White Cocada)

Dive into Paradise: Homemade Coconut Candy (White Cocada)

Have you ever dreamt of capturing the essence of a tropical paradise in a sweet treat? Look no further than Cocada, a delightful Brazilian confection that bursts with the flavor of fresh coconut and boasts a delightful textural contrast. Imagine biting into a quenelle of this candy – a delightfully crisp exterior gives way to a soft, moist, and intensely coconutty interior. It’s a symphony of textures and tastes that will transport you to a sandy beach with every mouthful.

Making Coconut Candy (White Cocada) at home is surprisingly simple, requiring only a handful of ingredients and minimal culinary expertise. The key lies in creating the perfect sugar syrup, a process that requires patience but is well worth the reward. As the sugar dissolves and transforms into a shimmering golden liquid, the enticing aroma of caramelization will fill your kitchen, whetting your appetite for the deliciousness to come.

This recipe offers a twist on the traditional Cocada by shaping the coconut mixture into elegant quenelles, adding a touch of sophistication to this rustic treat. They’re perfect for gifting, serving alongside a cup of coffee or tea, or indulging in a guilt-free sweet treat whenever the craving strikes.

So, ditch the store-bought candies and embark on a delightful culinary adventure. Follow our step-by-step guide and discover the magic of homemade Cocada – a taste of the tropics in every bite!

Ingredients:

• 2 ½ cups (500g) coarsely grated fresh coconut
• 1 ½ cups sugar
• 1 cup water
• 1 tablespoon butter, for greasing the baking sheet

Instructions:

1. In a medium saucepan, mix the sugar and water with your fingertips to prevent splattering on the sides of the pan. This will prevent the syrup from burning before reaching the desired consistency.
2. Bring the saucepan to a medium heat and cook without stirring for about 20 minutes, until the syrup reaches the “thread” stage. To check, dip a spoon into the syrup and lift it up slightly. If a thin thread forms between the drops, it is ready.
3. Add the coconut and stir just to coat the flakes with the syrup (avoid over-stirring to prevent crystallization). Cook for an additional 5 minutes on medium heat, without stirring. The coconut candy should be moist at this stage.
4. Transfer the coconut candy (with the syrup) to a bowl and let it rest for 5 minutes. Meanwhile, grease a large baking sheet with butter (or use a non-stick baking sheet).
5. Using 2 dessert spoons, shape the coconut candy into quenelles and place them on the baking sheet, side by side (or shape them into mounds for a more rustic look).
6. Let it sit at room temperature for about 1 hour, or until the coconut candies dry. They will be hard on the outside but still moist on the inside. Serve immediately, or store in an airtight container for up to 1 week.