Guatemalan cocadas are a traditional sweet made from shredded coconut cooked in sugar syrup, forming small, dense, sweet pieces.
They’re one of the most popular sweets in Guatemalan markets and fairs, valued for their intense coconut flavor and characteristic texture.
Print
Guatemalan Coconut Candy
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 pieces
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 3 cups of shredded coconut (fresh or dried)
- 1.5 cups of sugar
- 1 cup of milk or coconut water
- 1 of cinnamon stick
- 1 of egg yolk (optional) (optional)
Instructions
- Combine, mix the shredded coconut, sugar, milk or coconut water, and cinnamon in a pot.
- Cook, cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the bottom of the pot.
- Add the yolk, if using, add the egg yolk toward the end of cooking, stirring quickly so it doesn’t cook in lumps.
- Shape the cocadas, while the mixture is still warm, shape small portions with a spoon onto a greased tray or waxed paper.
- Cool, let cool and dry at room temperature before serving.
Tips for getting it right
- Stirring constantly during cooking keeps the coconut from sticking or burning on the bottom of the pot.
- The mixture should be dense and pull away easily from the bottom of the pot when it’s ready.
- The egg yolk is optional, but gives the cocadas a more golden color and richer texture.
- Shaping the portions while the mixture is still warm makes it easier to form them before it hardens.
Traditional variations
- It’s a very popular sweet in markets and fairs across Guatemala.
- Some versions are cooked into a large slab that’s then cut into portions, instead of individual balls.
How to serve
Cocadas are served at room temperature, as a treat or dessert.
They’re a traditional sweet very popular in Guatemalan markets and fairs.
Recommended sides
- Coffee
Did you know?
Cocadas are a sweet shared with several Latin American countries, each with its own variants.
Coconut is a widely used ingredient in sweets from Guatemala’s coastal regions.
Frequently Asked Questions
They're a traditional sweet made from shredded coconut cooked in sugar syrup, forming small, dense pieces.
Yes, either fresh shredded coconut or dried coconut can be used, adjusting the amount of liquid as needed.
The egg yolk is optional and gives the cocadas a more golden color and richer texture.
They're a very popular sweet in markets and fairs across Guatemala.
