📝 About This Recipe
A beloved staple of Bahia’s vibrant street food scene, Cocada Preta is the sultry, caramelized cousin of the classic white coconut candy. By intentionally deeply browning the sugar before adding fresh coconut, we achieve a complex, smoky sweetness reminiscent of toffee and molasses. This chewy, rustic treat is a sensory journey through Afro-Brazilian heritage, offering a perfect balance of tropical fruitiness and dark, scorched caramel notes.
🥗 Ingredients
The Caramel Base
- 2 cups Granulated white sugar (high quality for even melting)
- 1 cup Water (room temperature)
- 1 piece Cinnamon stick (approximately 3 inches long)
- 4-5 pieces Whole cloves (for aromatic depth)
The Coconut Body
- 4 cups Fresh coconut (thickly grated or shredded, brown skin removed)
- 1/2 cup Coconut milk (full fat for creaminess)
- 1/2 cup Sweetened condensed milk (adds a modern, fudgy texture)
- 1/4 teaspoon Salt (to balance the intense sweetness)
- 1 tablespoon Unsalted butter (plus extra for greasing the surface)
👨🍳 Instructions
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1
Prepare a large marble slab or a baking sheet by greasing it generously with butter. This ensures the sticky cocadas won't cling to the surface once they cool.
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2
In a heavy-bottomed saucepan or a traditional copper pot, combine the granulated sugar and 1/4 cup of the water. Stir once just to dampen the sugar.
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3
Place the pot over medium-high heat. Allow the sugar to melt and caramelize without stirring. Swirl the pan occasionally to ensure even coloring.
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4
Watch the sugar closely; it will turn from gold to amber, and finally to a deep, dark mahogany. You want it quite dark (the 'preta' stage), but stop just before it smells burnt.
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5
Carefully pour the remaining 3/4 cup of water into the dark caramel. Be extremely cautious as it will steam and sputter violently. Add the cinnamon stick and cloves.
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6
Stir the mixture over medium heat until any hardened caramel bits have completely dissolved into a dark, fragrant syrup.
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7
Add the grated fresh coconut to the syrup. Stir well to ensure every strand of coconut is coated in the dark caramel.
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8
Pour in the coconut milk and the pinch of salt. Reduce the heat to medium-low.
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9
Cook the mixture, stirring frequently with a wooden spoon, for about 15-20 minutes. The liquid should reduce significantly.
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10
Stir in the sweetened condensed milk and the tablespoon of butter. This is the secret to a 'puxa-puxa' (chewy) texture.
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11
Continue cooking and stirring constantly until the mixture thickens and begins to pull away from the bottom and sides of the pan (the 'ponto de enrolar').
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12
Remove the cinnamon stick and cloves. Take the pan off the heat and stir vigorously for 2 minutes to give the candy a nice sheen.
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13
Using two spoons, scoop out portions of the hot mixture and drop them onto the greased surface in rustic mounds.
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14
Allow the cocadas to cool and set at room temperature for at least 2 hours. They will firm up but remain pleasantly chewy inside.
💡 Chef's Tips
Always use fresh coconut if possible; the natural oils provide a superior flavor and texture compared to dried flakes. If using store-bought shredded coconut, ensure it is unsweetened and rehydrate it in a little warm water for 10 minutes before using. To test if the candy is ready, drop a small amount into a glass of cold water; it should form a soft, malleable ball. Do not overcook after adding the condensed milk, or the cocadas will become hard and brittle rather than chewy. Store in an airtight container with parchment paper between layers to prevent sticking.
🍽️ Serving Suggestions
Serve at room temperature alongside a strong, hot Brazilian 'cafezinho' (espresso). Pair with a small slice of salty 'Queijo Coalho' or mild feta to contrast the deep sweetness. Crumble a leftover cocada over vanilla bean ice cream for an incredible sundae topper. Enjoy as a mid-afternoon snack with a glass of cold coconut water. Present them in colorful paper liners for a festive, authentic Brazilian party look.