This recipe is a cherished delight from South and Central America, spanning from Mexico to Brazil. The white cocada is a treat that varies from one family to another, with some adding cornstarch, milk, or whipped eggs to customize it. Depending on the region, it might be known by different names such as milk cocada. The version I’m sharing here is the simplest form, utilizing just three main ingredients. The texture can be adjusted from crumbly to softer by modifying the ratio of condensed milk to sugar.


  • 1 and 1/3 cups of shredded coconut
  • 1/2 cup of sugar
  • 1/4 cup of condensed milk
  • 2 tablespoons of water or milk (optional)


  1. Syrup Preparation: In a medium saucepan over medium heat, combine the sugar with water. Stir continuously until the sugar is completely dissolved. This will create the sweet foundation for the cocadas.
  2. Adding Condensed Milk: Once the sugar has dissolved, add the condensed milk to the saucepan. The condensed milk will provide a rich and creamy texture to the mixture.
  3. Incorporate Shredded Coconut: Mix in the shredded coconut, preferably using the larger holes of the grater to maintain a coarse and rich texture in the mixture.
  4. Cook the Mixture: Keep stirring the mixture until it thickens and reaches the consistency of a paste that’s as dry as possible. The perfect point is when the mixture easily pulls away from the bottom of the saucepan.
  5. Forming the Cocadas: Moisten a surface with a bit of water and, using a spoon, scoop portions of the mixture to shape them as you prefer. Traditionally, they are slightly flattened to form discs, though you can also use silicone muffin molds for a more uniform shape.

Enjoy these delicious white cocadas as a sweet nod to the rich culinary tradition of Latin America. Whether as a dessert or a sweet snack to accompany your coffee, this simple recipe is sure to delight everyone. Adapted to suit American tastes, this treat bridges cultures with its universal appeal of sweetness and texture.

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