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1 lb grated coconut
1 lb sugar
1 cup water
Dissolve sugar in water and boil the mixture until it spins a thread (I use a candy thermometer; 232 to 234° F). Remove syrup from heat and add the grated coconut. Stir well until it becomes sugary. Pour onto a buttered platter (a marble pizza stone is great for that purpose) and let cool, then cut into squares (about two inches). Pictured above are three different types of cocadas: the ones on the left are made with condensed milk (see recipe below), the dark ones are chocolate cocadas, and the ones on the right are made with passion fruit.
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Cocada Queimada
Also known as cocada puxa-puxa, this one is my favorites. I had the one on the left in Rio and bought a cup of the one on the right on the street in Salvador, Bahia. They were both fabulous.
1 lb grated coconut
1 cup water
1 lb dark brown sugar
1 stick cinnamon
4 or 5 whole cloves
Prepare a thin syrup by dissolving brown sugar in the water with cinnamon and cloves over medium heat. Add coconut and cook over low heat until it thickens. Remove to a glass bowl and let cool to serve.
Cocada with Condensed Milk
1 can sweetened condensed milk
2 equal measures of sugar (use the empty can to measure the sugar)
1 lb freshly grated coconut (or frozen grated coconut, which you can find in Latino markets; it tastes very much like fresh coconut)
1 can evaporated milk
Mix all ingredients together. Cook in low heat stirring constantly until you can see the bottom of the pan. Cook for another 2 minutes or so. Pour onto a greased marble pizza stone. Let cool and cut into two-inch squares (yields about 20 cocadas). Thanks for the recipe, Dorinha!
Cocada with Condensed Milk Version 2
Here's another recipe for cocada with condensed milk. This one comes courtesy of Laurie Ellen Green from Cookeville, TN.
2 2/3 cups shredded coconut
3/4 cup sweetened condensed milk
1 egg
1/4 tsp almond extract
Mix these ingredients together. Let sit for 2-3 minutes. While you wait, butter your cookie sheet. (Remember to do this between batches.) Take two teaspoons and drop small amounts onto the cookie sheet. Cook at 325 for 15-20 minutes. They will become lightly browned on the top, edges, and bottom. (Don't let them get too done, 'cause they burn easily.) Let cool on the sheet one minute before removing.