Dense, chewy coconut candy made with grated coconut, sugar, and spices — a beloved Panamanian sweet sold at markets and street corners.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: tray or plate
Garnishes: lime zest
Instructions
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1
Combine sugar and water in a heavy saucepan. Cook over medium heat until sugar dissolves.
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2
Add grated coconut, vanilla, cinnamon, and salt. Stir continuously.
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3
Cook 20-25 min, stirring constantly, until mixture thickens and pulls away from the pan.
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4
Drop spoonfuls onto parchment paper to form small rounds.
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5
Let cool completely until firm and chewy.
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6
Store in an airtight container.
Did You Know?
Afro-Panamanian women called "cocaderas" carry trays of cocadas balanced on their heads through the streets — a living tradition of Caribbean commerce.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
- parchment paper
Garnishing
lime zest
The Story Behind Cocada
Cocadas trace directly to Afro-Panamanian and Afro-Caribbean communities who brought coconut candy-making traditions from West Africa. The simple technique of cooking grated coconut in sugar syrup until concentrated creates an intensely flavorful confection. Cocaderas, the women who make and sell them, are cultural icons of the Caribbean coast and Panama City's Casco Viejo.
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