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+ servings
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins

Cocadas are small caramelized confectioneries made with fresh coconut and panela, originally from Spain and popular throughout Latin America.

Course: Dessert
Cuisine: Latin American, Panamanian, Vegetarian
Servings: 25 cocadas
Author: Vera Abitbol
  • 14 oz. panela
  • 8 oz. coconut meat , freshly grated
  • ½ cup water
  • ½ cup milk
  • ½ lemon , squeezed
  1. Pour the water and panela into a non-stick pan.
  2. Cook over low-medium heat until the panela has melted completely. The result will be a kind of caramel with a semi-liquid texture.
  3. Then add the coconut and stir.
  4. Continue cooking for about 5 minutes, stirring constantly so that the coconut is hydrated with the panela syrup.
  5. After 5 minutes, or when the coconut has absorbed the syrup, gradually incorporate the milk and lemon juice.
  6. Stir well and increase the heat.
  7. Cook over high heat, stirring constantly, until the mixture changes color and turns brown.
  8. Form small rocks or pebbles with two spoons and place them on a sheet lined with greased parchment paper.
  9. Allow to cool to room temperature.
  10. Then refrigerate for about an hour until the cocadas are compact.
Recipe Notes

If, after refrigeration, the cocadas are not compact, heat the mixture again and cook a little more.