How to Make Authentic Cocadas: Mastering the Colombian Coconut Delight (VIDEO)
Prepare to embark on a delightful culinary journey as you master the art of making authentic Colombian cocadas. These irresistible coconut treats will transport you to the sun-soaked Caribbean coast. With just four simple ingredients and minimal effort, you’ll create a dessert that perfectly balances creamy coconut with zesty lemon. Whether you’re a kitchen novice or a seasoned chef, this foolproof recipe will have you whipping up batches of these traditional sweets in no time. Get ready to impress your friends and family with your newfound cocada-making skills and discover why this beloved Colombian delicacy has stood the test of time.
What are Cocadas?
Cocadas are a beloved Colombian recipe that captures the essence of tropical sweetness. These delightful coconut treats originate from the Caribbean Coast of Colombia, where they’ve been enjoyed for generations. When you bite into an authentic cocada, you’ll experience a perfect balance of textures and flavors.
A Taste of Colombian Tradition
Cocadas are known for their simple yet irresistible composition. The authentic cocadas recipe calls for just four key ingredients: grated coconut, sugar, lemon peel, and whole milk. This minimalist approach allows the natural flavors to shine through, creating a treat that’s both indulgent and refreshing.
Texture and Flavor Profile
What makes cocadas truly special is their unique texture. The exterior is dry and opaque, providing a slight crunch as you bite in. But don’t be fooled – the inside reveals a creamy, moist center that melts in your mouth. The sweetness of the coconut and sugar is beautifully complemented by the bright, zesty notes of lemon peel, creating a harmonious flavor profile that’s distinctly Colombian.
Authentic Colombian Cocadas Recipe: A Coconut Delight
Embark on a sweet journey to Colombia with this authentic cocadas recipe. These delectable coconut treats are a staple of Colombian cuisine, beloved for their creamy texture and tropical flavor. You’ll need just four simple ingredients to create these mouthwatering confections.
This recipe is presented by my friend chef Daniela Baena, from Colombia.
Watch Homemade Cocadas Video Tutorial
Authentic Cocadas Ingredients
To make authentic cocadas, you’ll need:
- 1 whole fresh coconut, shredded or 190 g of shredded unsweetened dry coconut (2â…“ cups plus 1 tbsp)
- 2 liters whole milk/almond milk (8â…“ cups plus 2 tbsp)
- 500 g white/brown sugar/panela sugar (2½ cups)
- zest of 1 lime or lemon
- 40 g unsalted butter (optional) (¼ stick plus 1 tbsp)
Crafting Your Cocadas
Put all the ingredients in a pot over high heat until it boils. Stir constantly, especially the bottom of the pot. Once it boils, lower the heat to medium-low and continue stirring constantly. Do not stop stirring since the mixture could start sticking to the bottom of the pot and burn easily, giving the preparation an unpleasant taste. Before the mixture thickens too much, remove the lemon peel. Cook while stirring for about 90 minutes, or until the mixture becomes very thick and sticky.
PRO TIP: If using fresh or dehydrated coconut, and the coconut is thin or thick, it may absorb the remaining liquid, leaving no sticky dough. In this case, add 40 grams of butter at the end when the mixture is already very thick to give it shine and recover smoothness. Continue stirring until obtaining the desired texture.
Transfer the mixture to a tray covered with non-stick paper or wax paper to cool quickly. Smooth the surface with a spatula to even it out. Place a piece of waxed paper on the table and use two spoons to make balls of the same size. They should not be perfect, as the original cocadas have different shapes.
Leave the Cocadas in a dry place, out of the fridge, until a dry and opaque layer forms on the surface of all the balls. Then, turn them over so that the other side can dry. If the cocada is still wet, let it dry longer. If it is dry, it is ready to eat or store in an airtight container in a dry place.
The final texture should be very moist and creamy on the inside, and the outside should not be sticky.
Storing and Serving Homemade Cocadas
Proper Storage Techniques
Once you’ve mastered the authentic cocadas recipe, it’s crucial to store them correctly to maintain their delightful texture and flavor. Keep your Colombian cocadas in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks. Avoid exposing them to moisture, as it can affect their consistency.
Serving Suggestions
To truly enjoy your homemade cocadas, serve them at room temperature to fully appreciate their creamy texture. Pair these Colombian treats with a cup of hot coffee or tea for a delightful afternoon snack. For a more indulgent experience, try crumbling cocadas over vanilla ice cream or using them as a topping for tropical fruit salads.
Gifting and Presentation
Cocadas make excellent gifts for friends and family. Package them in decorative tins or cellophane bags tied with colorful ribbons. Include a note with your authentic cocadas recipe to share the joy of this Colombian delight. The visual appeal of these coconut treats can be enhanced by arranging them on a rustic wooden board or a vibrant ceramic plate, showcasing their golden-brown exterior.
How to Make Authentic Cocadas: Mastering the Colombian Coconut Delight
Ingredients
- 1 whole fresh coconut, shredded or 190 g shredded unsweetened dry coconut
- 2 liters whole milk/almond milk
- 500 g white/brown sugar/panela sugar
- zest of 1 lime or lemon
- 40 g unsalted butter (optional)
Instructions
- Put all the ingredients in a pot over high heat until it boils. Stir constantly, especially the bottom of the pot.
- Once it boils, lower the heat to medium-low and continue stirring constantly. Do not stop stirring since the mixture could start sticking to the bottom of the pot and burn easily, giving the preparation an unpleasant taste.
- Before the mixture thickens too much, remove the lemon peel.
- Cook while stirring for about 90 minutes, or until the mixture becomes very thick and sticky.
- If using fresh or dehydrated coconut, and the coconut is thin or thick, it may absorb the remaining liquid, leaving no sticky dough. In this case, add 40 grams of butter at the end when the mixture is already very thick to give it shine and recover smoothness.
- Continue stirring until obtaining the desired texture.
- Transfer the mixture to a tray covered with non-stick paper or wax paper to cool quickly. Smooth the surface with a spatula to even it out.
- Place a piece of waxed paper on the table and use two spoons to make balls of the same size. They should not be perfect, as the original cocadas have different shapes.
- Leave the Cocadas in a dry place, out of the fridge, until a dry and opaque layer forms on the surface of all the balls.
- Then, turn them over so that the other side can dry. If the cocada is still wet, let it dry longer. If it is dry, it is ready to eat or store in an airtight container in a dry place.
- The final texture should be very moist and creamy on the inside, and the outside should not be sticky.
