DessertsEasy

Coconut Sweet

Name: Coconut Sweet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 250 g Sugar; 300 g Desiccated coconut; 1 tsp Vanilla extract; 500 ml Whole milk; 30 g Butter; 3 Egg yolks

40 min (10 prep + 30 cook) Easy 12 servings Costa del Pacífico

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 16 Apr 2026

Traditional coconut sweet made with desiccated coconut, milk and sugar.

About this recipe

Cocada is a beloved traditional Mexican sweet made from desiccated coconut simmered in milk with sugar, egg yolks and vanilla until thick and fudgy. Once set, it is cut into squares or shaped into little mounds. With its rich coconut flavour and irresistibly chewy texture, cocada is a staple at markets and sweet shops across Mexico.

History & Origin

Cocada is a sweet that was born along the tropical coasts of México, especially in Guerrero, Colima, Oaxaca and Veracruz, where the coconut palm grows in abundance thanks to the maritime trade with the Philippines via the Nao de China in the sixteenth century. The technique of cooking coconut with sugar is believed to have Spanish, Filipino and African influences, the result of the cultural blending in the New Spain ports such as Acapulco. Cocadas are traditionally sold in the coastal markets and Mexican beaches, presented in small squares on sweetcorn husks or in paper cones. There are versions with condensed milk, pine nuts, walnuts and even flavoured with lime or tequila, but the classic recipe of coconut, milk and sugar remains the most popular.

Estimated cost

£11.52

Total cost

£0.96

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

392

Calories

Protein

51g

Carbohydrates

10g

Fat

Fibre

149mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a medium saucepan, combine the whole milk with the sugar and heat over medium heat, stirring until the sugar has completely dissolved.
2
Add the desiccated coconut and cook over medium-low heat, stirring constantly with a wooden spoon for 15-20 minutes.
3
In a separate bowl, beat the egg yolks. Take a ladleful of the hot mixture and add it to the yolks a little at a time, whisking constantly to temper them without scrambling.
💡 This step is called tempering and is crucial to prevent the yolks turning into scrambled egg when added to the hot mixture.
4
Pour the tempered yolks back into the pan with the coconut mixture. Add the vanilla and butter. Continue cooking over a low heat, stirring non-stop, for a further 10 minutes until the mixture pulls away from the sides of the pan.
5
Pour the mixture into a greased mould or tray, smoothing the surface with a damp spatula. Alternatively, shape into small mounds on greaseproof paper.
6
Leave to cool completely at room temperature until set and firm. Cut into squares or rectangles and serve.
💡 They keep well in an airtight container for up to 5 days at room temperature.