Ingredients:

  • 1 (14 oz) can Sweetened Condensed Milk (400g)
  • 1/4 cup Granulated Sugar (50g)
  • 3 cups Shredded Coconut, unsweetened (225g)
  • 2 tablespoons Whole Milk or Water (30ml)
  • 1 teaspoon Vanilla Extract (5ml)
  • Pinch Fine Sea Salt
  • 1 teaspoon Unsalted Butter (5g)

Instructions:

  1. Line a large baking sheet with parchment paper. Lightly grease the paper and the interior of a heavy-bottomed saucepan with the teaspoon of butter.
  2. In the prepared saucepan, combine the shredded coconut, granulated sugar, whole milk (or water), and salt. Stir briefly to moisten the coconut, then pour the sweetened condensed milk over the mixture.
  3. Place the pot over medium-low heat. Begin heating the mixture gently, stirring occasionally.
  4. Once the mixture begins to bubble slightly around the edges (about 3–4 minutes), reduce the heat to low. Stir constantly and vigorously scrape the bottom and corners of the pan to prevent scorching.
  5. Continue stirring for 15–20 minutes. The mixture will gradually thicken, pull away from the sides of the pan, and deepen in color to a light, golden ivory.
  6. The mixture is ready when you can push a spatula through the center and the mixture stays separated for a moment, revealing the bottom of the pot (the 'fudge' stage).
  7. Remove the pot immediately from the heat and stir in the vanilla extract.
  8. Working fast (as the mixture sets rapidly), use two spoons or a small ice cream scoop to drop rough, irregular mounds of the cocada onto the prepared parchment paper.
  9. Optional: If you prefer a smoother shape, allow the cocada to cool for 5 minutes until warm enough to handle. Lightly wet your hands and roll the mounds into smooth balls or oblong shapes.
  10. Allow the cocadas to cool completely at room temperature for at least 30 minutes until fully set and firm before serving.