📝 About This Recipe
Transport your senses to the vibrant streets of Bahia with Cocada Branca, a quintessential Brazilian confection that celebrates the humble coconut in its purest form. This 'white' version of the classic sweet is cherished for its snowy appearance and a delicate balance between a crisp outer shell and a moist, chewy interior. It is a nostalgic staple of Brazilian childhoods and street markets, offering a tropical burst of flavor that is both intensely sweet and deeply aromatic.
🥗 Ingredients
The Coconut Base
- 4 cups Fresh Grated Coconut (thickly grated, ideally fresh but high-quality unsweetened frozen works)
- 1/2 cup Coconut Water (fresh or bottled to enhance the natural aroma)
The Syrup & Texture
- 2.5 cups Granulated White Sugar (standard refined sugar to maintain the white color)
- 1 cup Water (filtered)
- 1 can Sweetened Condensed Milk (14 oz / 395g; provides the signature Brazilian creaminess)
- 4-5 pieces Whole Cloves (optional, for a subtle warm spice infusion)
- 1 small piece Cinnamon Stick (optional, remove before setting)
- 1 teaspoon Lemon Juice (prevents the sugar from crystallizing too early)
- 1 pinch Salt (to balance the intense sweetness)
For Preparation
- 1 tablespoon Unsalted Butter (for greasing the marble slab or parchment paper)
👨🍳 Instructions
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1
Prepare your landing station: Lightly grease a large marble slab or a baking sheet lined with parchment paper with a thin layer of butter. This is crucial as the candy sets very quickly once removed from the heat.
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2
In a large, heavy-bottomed saucepan or copper pot, combine the granulated sugar, water, coconut water, lemon juice, cloves, and cinnamon stick.
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3
Place the pot over medium heat. Stir gently just until the sugar dissolves, then stop stirring. Let it simmer undisturbed for about 8-10 minutes until it reaches a 'thin thread' stage (ponto de fio).
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4
Once the syrup is clear and slightly thickened, carefully remove the cloves and the cinnamon stick using a slotted spoon.
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5
Add the grated coconut and the pinch of salt to the syrup. Stir well with a wooden spoon to ensure every strand of coconut is coated in the sugar mixture.
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6
Continue cooking over medium-low heat, stirring occasionally, for about 10 minutes. The coconut will release its own moisture and then begin to absorb the syrup.
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7
Pour in the sweetened condensed milk. This is the secret to the 'Cocada de Corte' (cutting cocada) texture—it adds a fudgy richness that is irresistible.
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8
Stir constantly now to prevent the bottom from scorching. You are looking for the mixture to thicken significantly and start pulling away from the bottom of the pan (the 'moat' effect).
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9
The Cocada is ready when it looks heavy, glossy, and holds its shape for a few seconds when you heap it up with the spoon. Do not let it brown; it should remain a beautiful creamy white.
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10
Immediately remove from heat. Using two large spoons, scoop out portions and drop them onto your prepared surface to create rustic, mound-shaped candies.
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11
Alternatively, spread the entire mixture into a 1/2-inch thick rectangle and let it cool for 5 minutes, then slice into diamonds or squares while still warm but firm.
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12
Allow the Cocada to cool completely at room temperature for at least 2 hours. They will develop a slight crust on the outside while remaining moist inside.
💡 Chef's Tips
For the best texture, use thickly grated coconut (shreds) rather than fine coconut flour or desiccated powder. If the mixture gets too hard in the pot before you finish scooping, add a tablespoon of milk and return to low heat for a few seconds to soften. To keep the Cocada snowy white, avoid high heat which caramelizes the sugar into 'Cocada Preta' (dark cocada). Store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer, colder treat.
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian 'Cafezinho' to balance the sweetness. Pair with a slice of salty Minas cheese or mild Queijo Coalho for a traditional sweet-and-savory experience. Place in colorful paper cupcake liners for a festive party platter presentation. Enjoy as a mid-afternoon energy boost or a tropical dessert after a heavy Feijoada meal.