Dessert: Mexico – Colima, Western Mexico – Cocadas Colimenses

Serving Size: 12

Approximate Time

Prep 15 min

Cook 12 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 4 cups (320 g) fresh grated coconut (firmly packed)
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) lime zest (optional, from 1 small lime)
- 1/8 tsp (0.5 g) fine salt
- 1 tbsp (15 ml) fresh lime juice (optional, brightens flavor)
- Parchment paper or butter for shaping/lining

Instructions

Short Description:
Chewy, sweet coconut confections made with fresh grated coconut, sugar, and sweetened condensed milk, formed into small balls or pressed into bars. They showcase the bright, rich flavor of fresh Colima coconut.

Regional Notes:
This Colima variation uses freshly grated coconut and sweetened condensed milk as the primary sweetening and binding agents, giving a moist, intensely coconut-forward result. Unlike drier oven-baked cocadas, these are typically cooked on the stovetop until thickened and then shaped into balls or pressed into a pan for bars, reflecting the local use of fresh coconut from the coastal region.

1. Prepare an 8 x 8 inch (20 x 20 cm) square pan lined with parchment (for bars) or a baking sheet lined with parchment (for balls). Lightly butter the parchment or pan if desired.
2. In a heavy-bottomed skillet or saucepan over medium-low heat, melt the butter until foaming. Add the fresh grated coconut and stir 1 minute to warm and coat.
3. Add the sweetened condensed milk, granulated sugar, vanilla extract, lime zest, lime juice (if using), and salt. Stir continuously to combine.
4. Cook the mixture over medium-low heat, stirring constantly and scraping the pan bottom, until the mixture thickens and pulls away from the pan, about 8–12 minutes. The mixture should hold together when pressed between fingers (be careful, it will be hot).
5. Remove the pan from heat and let the mixture rest 2–3 minutes so it cools slightly for handling but remains pliable.
6. For balls: using a small cookie scoop or tablespoon, portion the mixture and press firmly into rounds or mounds on the prepared sheet. Optionally press the tops with the back of a spoon. Let cool completely, about 30–45 minutes, until set.
7. For bars: press the warm mixture firmly and evenly into the prepared lined pan using the back of a spoon or a piece of parchment to smooth. Allow to cool to room temperature, then refrigerate 1–2 hours until firm. Lift from pan and cut into 12 bars.
8. Once set, store cocadas in an airtight container at room temperature for up to 3 days, or refrigerated up to 1 week. Bring to room temperature before serving for best texture.