Cocada de Leite Condensado (Brazilian Coconut Bars)
Made with five ingredients, Cocada combines coconut flakes, condensed milk, sugar, butter, and vanilla into traditional Brazilian coconut candy with a firm, slightly chewy texture.
Brazilian coconut bars, also known as cocada de corte, are a popular sweet from Northeastern Brazil. Naturally gluten-free and made without eggs or flour, this condensed-milk variation requires no baking, unlike other types of cocada. If you love coconut desserts, you'll also enjoy Brazilian Coconut Kisses, Queijadinha, and Cocada de Forno.
Quick Look: Cocada
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- ⏲️ Total Time: 20 minutes (plus cooling)
- 🍽️ Servings: 16
- 🥥 Flavor Profile: Very sweet, with rich coconut flavor and a hint of vanilla
- 🍬 Texture: Firm, dense, and slightly chewy
- 👌 Difficulty: Simple
- ☕ Best For: Dessert, afternoon treats, and serving with coffee
- 🍳 Cooking Method: Stovetop
- 🥛 Key Ingredients: Sweetened condensed milk, unsweetened coconut flakes, granulated sugar, butter, and vanilla
- Why This Recipe Works: Sweetened condensed milk gives cocada a richer, creamier taste than the traditional water-based version. Unsweetened coconut flakes add texture and coconut flavor, and you only need five ingredients.
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Jump to:
- Quick Look: Cocada
- What Is Cocada?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Cocada
- Expert Tips for Cocada
- FAQ About Homemade Cocada
- What to Serve with Homemade Cocada:
- More Brazilian Coconut Desserts to Try
- Cocada de Leite Condensado (Brazilian Coconut Bars)
- Storage and Freezing
What Is Cocada?
Cocada is a traditional coconut candy from Brazil, especially popular in the Northeast. Similar coconut sweets are also found in Angola and several Latin American countries, including Mexico, Colombia, Venezuela, and Chile. In English, cocada is commonly called coconut candy or coconut sweet.
Brazilian cocada comes in several varieties, including three common types with different textures.
- Cocada de corte: A firm coconut candy cut into squares or bars, with a slightly chewy or crisp texture. Our cocada de leite condensado belongs to this category.
- Cocada de forno: A baked version with a softer, sometimes creamy texture, such as our Coconut-Sweet Potato Custard.
- Cocada cremosa: Also called cocada mole or cocada de copo, this version has a creamy, pudding-like texture and is eaten with a spoon.
Traditional cocada de corte recipes often use coconut, sugar, and water. My cocada recipe uses sweetened condensed milk instead of water for a richer, milkier taste and a firm, chewy texture that holds together when cut into bars.
Ingredients
- Unsweetened coconut flakes – 1 ¼ cups. Give cocada its rich coconut flavor and chewy bite. Fine flakes make the texture more uniform, and coarse flakes give the bars a little more chew. Stick with unsweetened coconut since the candy already contains a generous amount of sugar.
- Sweetened condensed milk – 1 can (14 oz or 396 g). Gives the coconut bars a rich, milky sweetness and helps hold everything together. Its thick consistency also contributes to the dense, slightly chewy texture.
- Granulated sugar – 2 cups. Helps the candy firm up as it cools, making it easier to cut into bars. Reducing the amount may affect how well the cocada sets.
- Unsalted butter – ½ tablespoon, plus more for greasing. A little butter gives the candy a smoother finish and subtle richness. The extra butter keeps the bars from sticking to the pan.
- Pure vanilla extract – 1 teaspoon. Rounds out the sweetness of the condensed milk and brings out the coconut flavor.
How to Make Cocada
- Prepare the pan: Thoroughly grease the bottom and sides of an 8 × 8-inch baking pan with butter. Set aside.
- Cook the coconut mixture: Combine the sweetened condensed milk, unsweetened coconut flakes, and granulated sugar in a medium saucepan. Cook over medium-low heat for about 10 minutes on a large burner, or longer on a smaller burner. Stir constantly until the mixture thickens and starts pulling away from the bottom and sides of the saucepan.
- Add the butter and vanilla: Remove the saucepan from the heat and immediately stir in ½ tablespoon of softened unsalted butter, followed by the vanilla extract.
- Spread the mixture: Pour the hot coconut mixture into the prepared baking pan. Use a large spoon or spatula to spread it evenly and smooth the surface.
- Cool and cut: Let the mixture cool slightly on a cooling rack, then cut it into squares before it completely sets. Allow the Brazilian coconut bars to cool fully before handling.
FAQ About Homemade Cocada
Both are coconut sweets, but coconut macaroons are usually baked as individual cookies and often contain egg whites. My Brazilian cocada cooks on the stovetop and sets into firm, chewy bars.
Yes. Traditional Brazilian cocada uses grated coconut, sugar, and water. Cook the sugar and water into a syrup, then stir in the coconut until the mixture thickens. Spread it onto a greased surface, cut into squares, and let it cool until firm.
Grease the bottom and sides of the pan generously with butter. For easier removal, line it with parchment paper, leaving some overhang to lift the cooled candy out. Cut the cocada before it hardens completely.
Try flaky sea salt, finely grated orange zest, crushed freeze-dried raspberries, toasted sesame seeds, or a light dusting of powdered sugar. Sprinkle the toppings over the cocada before it sets, except for powdered sugar, which is best added after cooling.
What to Serve with Homemade Cocada:
- Drinks: Strong Brazilian coffee (cafezinho), espresso, unsweetened black tea, or iced hibiscus tea provide a pleasant contrast to the sweetness of Brazilian coconut bars.
- Fruits: Fresh strawberries, pineapple, kiwi, and raspberries bring a slightly tart, refreshing contrast to the rich coconut candy.
- Desserts: Serve cocada alongside Brigadeirão, a rich Brazilian chocolate fudge flan, or Strawberry Brigadeiros, small strawberry-flavored fudge candies.
More Brazilian Coconut Desserts to Try
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Cocada de Leite Condensado (Brazilian Coconut Bars)
Ingredients
- 1 can sweetened condensed milk – 14 oz / 396 g
- 1 ¼ cups unsweetened coconut flakes
- 2 cups granulated sugar
- ½ tablespoon unsalted butter – softened, plus more for greasing
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pan: Thoroughly grease the bottom and sides of an 8 × 8-inch baking pan with butter. Set aside.
- Cook the coconut mixture: Combine the sweetened condensed milk, unsweetened coconut flakes, and granulated sugar in a medium saucepan. Cook over medium-low heat for about 10 minutes on a large burner, or longer on a smaller burner. Stir constantly until the mixture thickens and starts pulling away from the bottom and sides of the saucepan.
- Add the butter and vanilla: Remove the saucepan from the heat and immediately stir in ½ tablespoon of softened unsalted butter, followed by the vanilla extract.
- Spread the mixture: Pour the hot coconut mixture into the prepared baking pan. Use a large spoon or spatula to spread it evenly and smooth the surface.
- Cool and cut: Let the mixture cool slightly on a cooling rack, then cut it into squares before it completely sets. Allow the Brazilian coconut bars to cool fully before handling.
Recipe Notes
Storage and Freezing
Room Temperature: Keep the completely cooled coconut bars in an airtight container in a cool, dry place for up to 3 days. Place parchment paper between layers to prevent sticking. Serve the bars at room temperature for the best texture. Refrigerate: Store cocada in an airtight container in the refrigerator for up to 5 days. Let the bars sit at room temperature for 10–15 minutes before serving if you prefer a softer, chewier texture. Freezer: Place the cooled bars in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.Nutrition
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The secret to a really good cocada is knowing when to take the coconut mixture off the heat! I've learned that cooking it just until it thickens enough to hold its shape makes all the difference. Cook it too long, and the bars can become overly firm; stop too early, and they may not set properly. I love how the sweetened condensed milk brings out the coconut flavor while giving these Brazilian treats their wonderfully chewy texture. Such a simple recipe, but getting the consistency right is what makes it special!
These sound awesome... wondering if anyone has attempted adding almonds or pecans to these... thoughts?
I added finely chopped pecans once to a similar recipe. I think it will work well for this recipe too. I would add them at the very end, about 3-5 minutes before removing the pan from the heat.
When I was in Brazil, I had coconut pancake ( I don't know what they are called). Women sold them on the street They tasted like coconut and sugar. They were big flakes of coconut and flat like a pancake. I ate so many that my boyfriend hid them on me. We were in the north part of Brazil. The women sold all kinds of food on the street. Do you know what they were made out of. I also ate some kind of grilled sandwich. It might have been white cheese and banana, but that was in Rio. This was 35 years ago. When I came home I tried to make this stuff, but had no luck.
Hi, Debbie! Welcome to FBTY!
I think the coconut pancakes you are talking about are tapioca crepes filled with coconut. 🙂 There is a recipe for tapioca crepes in my blog. Here is the link to make the "pancakes" or crepes: https://www.frombraziltoyou.org/brazilian-breakfast-and-tapioca-crepes-with-cheese/
Instead of filling them with cheese like I did (there are tapioca crepes filled with different fillings --both savory and sweet), you fill them with a mixture of coconut flakes and either sweetened condensed milk or sweetened coconut milk. I say that because there are 2 types of coconut filling for our tapioca crepes. If the ones that you ate were wet, they are traditionally dumped in a mixture of coconut flakes and sweetened coconut milk. If they were dry but with a moist filling, it was coconut flakes with sweetened condensed milk.
The grilled cheese with banana is called cartola. It is a typical dish from my home state, Pernambuco -- although is available in other states such as Rio. Here is the link for its recipe:
https://www.easyanddelish.com/cartola-pernambuco/
Please, let me know if you have any other questions. Have a great weekend!
Thank you so much. I can't wait to try them.
My pleasure, Debbie! If you have any additional questions, I'll be happy to answer them! Have a fun summer!
Just made the bars and these are it. So excited!!! They made them like flat round cookies and used large pieces of coconut.I was on an island off of Salvador. Banana sandwich next.Thanks sooo much.:)
I am so glad that you enjoyed cocadas (Brazilian coconut bars/cookies), Debbie!
When you first talked about coconut pancakes, I thought you were talking about tapioca crepes filled with coconut. 🙂 I am glad that you found the recipe that you needed here. Enjoy!!!
Mmm such a wonderful and simple dessert, Denise! We also flirted with coconut in the last week and have some left over to make your 5 ingredient super delicious bars. Love the beautiful photos from your paradise 🙂
Cheers,
J+C
Thanks, ladies! I hope you can make these bars and enjoy...Coconut is one of my fave ingredients.
Maybe Ill skip my workout and hit the grocery store!
You won't regret it, cquek!
Your little bars brought back memories of when I lived in Santo Domingo. The hotel where we were staying, would leave little bars that sound similar to yours each evening at turndown. They were very good.
Hi, Karen! This is somewhat similar to caramel fudge bars that many Hispanic countries have (and also Brazil) although these ones take coconut flakes. I bet the Dominican bars were amazing!
I love anything coconut and these sound really lovely. It's nice to hear about them being steeped in your memory; those foods are always the best.
Krissie x - https://pearlsofstyle.blogspot.com.au
Thank you, Krissie! Yes, I do have great memories growing up in Brazil and also eating these bars.
Can be stored for up to 8 days!!!! you must be kidding me Denise.... these will not even be stored for 8 hours in my coconut loving sweet tooth family. loved it loved it loved it really for sure will make it soon. Thanks dear, Brazilian kitchen is such a lovely heritage.
Thanks, Amira! At my house, it takes up to one day to devour all 16 bars. 🙂
You know I love the fact that so many of your recipes use condensed milk. Now leftover condensed milk is never going to be a problem for me. All I need to do is visit your space. We have something similar in Indian sweets with coconut but that never looked as gorgeous as this one.
Sonali: Thank you, my friend! I am glad that you enjoy condensed milk as much as I do... I am sure your Indian related treat is the bomb as Indian food is.
I love coconut! So you know I'd love this. Terrific recipe -- thanks so much.
Thank you for stopping by and leave a comment.
NIce one, Brazilians really know what sweet means. This looks awesome
Raymund: Thank you! We are crazy for sugar...Hehe!
Denise, can you believe that I have never made this bars? I remember buying them and enjoying every simple bite when living in Brasil...thanks for the recipe...hope you are enjoying your week my dear 😀
Thank you, Juliana! I do hope you make them here in the US. They are easy peasy and quite satisfying. Have a great week as well!
A wonderful, simple no-fuss dessert with beautiful flavors and aroma! Yummy yummy yummy! Thank you Denise! Have a beautiful week!
Thank you, Panos and Mirella! Likewise.
I can see how these could easily become a favorite treat! I'd never say no to a coconut bar!
Neither would I, Liz! 🙂
Looks very delicious
Thanks, Nydia!
I live coconut anything so these look fantastic! They remind me of an Indian dessert bar that is very similar, with coconut. I also love condensed milk 😉
Enjoy, Nazneen!
This is a new one to me. But if you chose these over cookies, I will probably have to try these. Because it is hard for me to believe that anything is better than cookies! Except maybe these!
Hey, Abbe! I have to confess that I have never been a big fan of cookies. I do enjoy a lot munching them once and a while although I am not crazy for them.
But I've been always crazy for these bars. I do hope you try and enjoy them despite you think or not they are better than cookies. 🙂
Looks great. Thanks for sharing the recipe.
Thanks a lot! Enjoy!
YUM! Denise these "coconut bars" sound delicious - perfect with a hot cup of tea!
When I was younger, my mom used to make a traditional Sri Lankan sweet called "milk toffee" - your coconut bars remind me of my mom's milk toffee in texture and color!
Hi, Shashi! I do hope you try this Brazilian version which is similar to your milk toffee. I have heard that many cultures have a similar version. Enjoy, my dear! Wishing you an awesome week!
My husband is almost fanatic about cocada and this new version is going to be
a hit in our family.
Daniela: I do hope your husband enjoy this cocada version made from condensed milk. This is one of the most popular in Brazil. Thanks a lot for stopping by.
What a fun treat Denise! Scott is a huge coconut fan and would go crazy over these. I love that they're so simple to make with just 5 ingredients, pinned!!
Hi, Chris! Yes, they are quite simple to make... A great treat to satisfy a die-hard sweet tooth like me! 🙂
What a luscious treat! The recipe is similar to "Vanilla Fudge" my mom would make on special occasions. Such sweet memories!
I am happy that a similar treat bring you great memories, Deb! Thanks a lot for sharing it with me...