Dessert: Mexico – Chiapas – Cocada Chiapaneca (Chiapas-Style Coconut Candy)

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 4 cups (packed) freshly grated coconut, approx. 12 oz (340 g)
- 10 oz (285 g) piloncillo, chopped (or 1 1/4 cups / 250 g packed dark brown sugar)
- 1/2 cup (120 ml) sweetened condensed milk
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) water
- 1/2 tsp (1.5 g) ground cinnamon
- 1/8 tsp (0.75 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (60 g) chopped toasted peanuts or pecans (optional)
- Parchment paper or small candy molds for shaping

Instructions

Short Description:
A chewy, sweet coconut candy made with freshly grated coconut, piloncillo (or dark brown sugar), and condensed milk, finished with warm cinnamon and optional toasted local nuts for texture.

Regional Notes:
This Chiapas version highlights freshly grated coconut and typically uses piloncillo for a richer, caramel-like flavor; small amounts of canela (cinnamon) and chopped toasted peanuts or local nuts are common additions in Chiapas, distinguishing it from firmer or baked cocadas elsewhere in Mexico.

1. In a medium saucepan over medium heat, combine the chopped piloncillo (or brown sugar) and 1/2 cup (120 ml) water. Stir until the sugar dissolves and bring to a gentle boil; cook 4–6 minutes until it reaches a light caramel color and slightly thickens.
2. Reduce heat to low and stir in the sweetened condensed milk and unsalted butter until fully incorporated and glossy, 1–2 minutes.
3. Add the freshly grated coconut, ground cinnamon, and salt. Stir continuously over low heat for 6–8 minutes until the mixture thickens and pulls away slightly from the sides of the pan (it should be sticky but hold shape when spooned).
4. Remove from heat and stir in the vanilla extract and the chopped toasted nuts, if using. Taste and adjust cinnamon or salt if desired.
5. Line a baking sheet with parchment paper or prepare small candy molds. Spoon about 2–3 tbsp (30–45 ml) portions of the hot mixture onto the parchment to form mounds, or pack into molds; flatten slightly with the back of a spoon for even sets.
6. Let the cocadas cool at room temperature until firm, about 1–2 hours. For faster setting, refrigerate for 30–45 minutes.
7. Once set, store cocadas in an airtight container at room temperature for up to 4 days or refrigerated for up to 10 days. Serve at room temperature.