Panelitas de coco are cocada squares: grated coconut cooked with sugar, milk, and vanilla until thick, spread in a mold, and cut into the shape of little panela blocks.
They’re a sweet of Colombia’s coasts; on the Pacific coast, coconut and borojó panelitas are a common treat.
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Colombian Coconut Milk Candies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 20 squares
- Category: Dessert
- Cuisine: Colombian
Ingredients
- 1 large coconut
- 1 pound of sugar
- 1 tablespoon of vanilla extract
- ½ cup of milk
Preparation
- Mix, grate the coconut and stir it very well with the sugar, vanilla, and milk.
- Cook, cook the mixture, stirring constantly, and lower the heat as it thickens, until it reaches a cocada consistency.
- Cut, spread the mixture in a mold, let it cool, and cut it into squares.
Tips
- Stir constantly: sugar and milk stick easily.
- Lower the heat as the mixture thickens.
Traditional variations
For darker panelitas, use panela syrup (melao) instead of sugar.
How to serve
Serve them at room temperature, as a sweet or dessert.
Recommended pairings
- Coffee
- Aguapanela
Did you know?
The Paseo de olla recipe collection from Colombia’s Ministry of Culture notes that coconut and borojó panelitas are a common treat on the Colombian Pacific coast.
Frequently Asked Questions
It's the same coconut, sugar, and milk mixture; instead of being dropped by spoonfuls, it's spread in a mold and cut into squares.
Yes: for darker panelitas, use panela syrup instead of sugar.
Once the mixture has cooled in the mold.
