Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk
  • 4 cups packed Unsweetened Shredded Coconut
  • 1/2 cup Granulated Sugar
  • 1 tablespoon Unsalted Butter
  • 1/4 cup Whole Milk or Coconut Milk
  • 1/8 teaspoon Salt

Instructions:

  1. Line the 8x8 inch baking pan completely with parchment paper, leaving an overhang on two sides for easy lifting later. Lightly grease the parchment paper with butter or cooking spray.
  2. In a medium, heavy-bottomed saucepan, combine the shredded coconut, granulated sugar, and salt. Stir briefly over medium heat for about 2 minutes just to toast the coconut slightly and dissolve the sugar crystals.
  3. Reduce heat to medium-low. Add the butter, sweetened condensed milk, and milk to the saucepan.
  4. Stir continuously and vigorously. Cook the mixture until it thickens significantly and pulls away cleanly from the bottom and sides of the pan when stirred. This usually takes 15–20 minutes. The mixture should leave a clear trail on the pan base when you drag a spatula through it.
  5. Immediately remove the pan from the heat and quickly scrape the hot mixture into the prepared baking pan.
  6. Using the back of a greased spatula or another piece of parchment paper pressed firmly on top, flatten the mixture evenly across the pan. Allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill completely for at least 2 hours, or until very firm.
  7. Use the parchment paper overhang to lift the entire slab of Cocada out of the pan. Cut into 16 neat squares using a sharp, oiled knife, and serve.