DessertsMediumFree

Coconut and Cinnamon Candy (Dulce de Coco)

Name: Coconut and Cinnamon Candy (Dulce de Coco)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 1 pinch Salt; 200 g Piloncillo; 150 ml Whole milk; 1 raja Cinnamon stick; 1 tsp Vanilla extract; 300 g Desiccated coconut

60 min (15 prep + 45 cook) Medium 20 servings Costa

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Chewy coconut candy with piloncillo, cinnamon and vanilla. Traditional Mexican coastal sweet.

About this recipe

Grated coconut cooked with piloncillo, milk, cinnamon and vanilla until firm and chewy. Traditional sweet from the Mexican Pacific and Caribbean coasts.

History & Origin

Dulce de coco is one of the most widespread confections across the entire Mexican coastline, from the beaches of Guerrero and Colima on the Pacific to the shores of Veracruz and Quintana Roo on the Gulf and Caribbean. Wherever there are coconut palms, there are artisan sweet-makers who transform coconut flesh into colourful, flavourful treats. The Mexican coastal kitchen enthusiastically adopted coconut after its introduction from the Asian Pacific during the colonial period. Afro-Mexican communities on the Costa Chica of Guerrero and Oaxaca, and those of Veracruz, were especially creative in incorporating coconut into their traditional confectionery. Dulce de coco with piloncillo fuses American ingredients (Mexican cane sugar piloncillo) with coconut of Asian-African origin. The key to this sweet lies in the cooking process. The grated coconut must be cooked with piloncillo and milk until the mixture reaches a consistency that allows moulding. The classic flavourings are cinnamon and vanilla, though in Guerrero chilli flakes are sometimes added for a sweet-heat contrast.

Estimated cost

£4.20

Total cost

£0.21

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

13g

Carbohydrates

Fat

Fibre

15mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a heavy-bottomed pot, mix 300g desiccated coconut, 200g grated piloncillo, 150ml whole milk, 1 cinnamon stick and a pinch of salt.
💡 If you have fresh coconut, grate it finely. The candy will be even better.
2
Cook over medium heat, stirring frequently, until the piloncillo dissolves completely and the mixture comes to the boil, about 10 minutes.
3
Reduce heat and continue cooking, stirring constantly, for 25-30 minutes. The mixture will thicken and start to pull away from the sides of the pot.
💡 Stir with a wooden spatula to prevent the bottom from burning.
4
Test the set: drop a teaspoonful into cold water. It should form a soft but firm ball. Remove the cinnamon. Add 1 teaspoon vanilla extract.
💡 This is the critical point; if overcooked, the sweets will be very hard.
5
With lightly greased hands or a spoon, shape into 3cm balls or discs on greaseproof paper. Leave to cool completely for 20-30 minutes before handling.
💡 They keep for up to 2 weeks in an airtight container at room temperature.