Cocadas

Cocadas are Colombian coconut candies. Erica Dinho’s selected cocadas blancas use shredded coconut, sugar, coconut water, whole milk and a pinch of cinnamon powder. She describes the white candies as sticky and sweet.

The shredded coconut, sugar, coconut water, whole milk and cinnamon are placed together in a pot. The mixture is brought to a boil, then the heat is reduced.

The coconut mixture cooks uncovered for about thirty minutes, with frequent stirring. It thickens into a mixture that can be portioned rather than poured as a drink.

Using two spoons, small portions are dropped onto trays lined with parchment paper. The cocadas cool completely before serving.

Dinho describes cocadas sold on Colombian streets and beaches, particularly as a coastal treat. She also notes that regions and families make different versions; these white candies keep coconut at the centre of the recipe.