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Mexican coconut sweets: Cocadas by Karen Hursh Graber © 2004

Mexican cocada candies
Cocada
© Daniel Wheeler 2011

In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima's signature candy.

Ingredients

  • 1 large coconut, drained, peeled and grated
  • 1 cup water or more as needed
  • 1 pound sugar
  • 3 beaten egg yolks
  • 1 tablespoon butter
  • ground cinnamon to taste

Measure the liquid drained from the coconut, and add enough water to make three cups liquid. Place the liquid and the sugar in a saucepan and cook until the mixture thickens. Remove from heat, stir in beaten egg yolks and the grated coconut meat.

Return to heat and cook, stirring constantly, until the bottom of the pan is visible. Remove from heat and stir in the butter. Spread the cocada in a baking tray, sprinkle with cinnamon and allow it to cool completely before cutting into squares.

 

 

Link to source articles
For graduation celebrations: Mexican summer buffets
Mexico's coconuts: A tasty way to beat the heat
Cooking in Puerto Escondido: Fish and fruit from Mexico's tropics
The cuisine of Colima: Tropical delights from Mexico's Pacific coast

 

 

 

Published or Updated on: January 1, 2004 by Karen Hursh Graber © 2004
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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