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    Home > Brazilian Recipes

    Published: Apr 28, 2014 · Modified: Apr 29, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 46 Comments

    Cocada de Leite Condensado (Brazilian Coconut Bars)

    Gluten Free

    Jump to Recipe ↓

    Five-ingredient, quick, naturally gluten-free Brazilian Coconut Bars or Cocada de Leite Condensado is the recipe of the day!

    It has been a long time since I had the pleasure of munching on my favorite Brazilian dessert bars– but finally, I will have to wait no longer…  

    For those who may not know, cocada is a tropical treat typical to Northeastern Brazil -- although also found in Angola, Mexico, Colombia, Venezuela, and Chile.

    This dessert is no stranger to this blog. As I explained in one of my previous posts about cocada cremosa, cocada can present three different types of  textures: cocada de corte (the traditional texture– either a slightly chewy or crisp dessert bar), cocada de forno (baked in the oven),  and cocada cremosa, de copo or mole (which has a pudding-like, creamy texture).

    We have already presented a recipe for cocada cremosa (banana-coconut pudding) as well as for cocada de forno (baked coconut-sweet potato custard) last year. This time, however, our recipe is for cocada de corte. This particular recipe of cocada de corte makes use of condensed milk, coconut, and sugar. This is a contemporary cocada recipe, since the traditional recipe calls for water instead of condensed milk. Because these cocadas de leite condensado are very sweet, they are sliced into small portions.

    Cocada de Leite Condensado (Brazilian Coconut Bars)

    I remember vividly that I used to prefer nibbling on cocadas instead of cookies while watching TV. Also, it was always such a thrill to purchase cocadas from the street vendors at the Alto da Sé in Olinda.

    Alto da Sé, Olinda, Brazil

    View of Olinda, Pernambuco, Brazil

    "Um tabuleiro de cocada" (large cocada tray carried by street vendors) can be an attraction all its own. In general, it comes lined with cocadas of different flavors and of course, colors. From cocada preta (burnt coconut bars) to those made from assorted fruits such as passion fruit, banana, and guava, it has been  always hard to choose just one. Brazilians' fascination for cocada can be only compared to Americans' obsession with cookies. 🙂

    I hope you do enjoy our coconut bars as much as I did... My eyes always light up when I see one -- like a child when she catches sight of her favorite candy!

    JOIN THE CONVERSATION

    What is your favorite sweet bar?

    uma pilha de cocada de leite condensado em um taboleiro
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    5 from 10 votes

    Brazilian Coconut Bars (Cocada)

    Quick, tropical, gluten-free coconut bars that despite their small-size can satisfy even the most die-hard sweet tooth!
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 20 minutes minutes
    Servings 16
    Author Denise Browning

    Ingredients

    • 1 can can of sweetened condensed milk 14 oz or 396 g
    • 1¼ cups unsweetened coconut flakes
    • 2 cups granulated sugar
    • ½ tablespoon softened unsalted butter plus more for greasing
    • 1 teaspoon pure vanilla extract

    Instructions

    • Grease well with butter both the bottom and sides of a 8 x 8-inch baking pan. Set aside.
    • In a medium saucepan, combine condensed milk, coconut, and sugar. Cook over medium-low heat for about 10 minutes (large burner) or more (small burner), stirring constantly, until mixture has thickened enough to detached from the bottom and sides of of the pan.
      Ingredients for cocada de leite condensado or Brazilian coconut bars being mixed with a wooden spoon in a bowl
    • Remove from the heat, immediately stir in ½ Tablespoon of butter, and then the vanilla.
    • Pour hot mixture into the prepared baking pan, spreading well with a large spoon or spatula until leveled uniformly. Let cool slightly on a rack and cut into squares while mixture has not completely solidified. Let them cool down before handling.
      Brazilian coconut bars or cocada de leite condensado cut into squares in a pan

    Recipe Notes

    Storage: These coconut bars should be stored in an airtight container at room temperature for up to 8 days. Do not freeze or refrigerate!

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    Cocada de Leite Condensado (Brazilian Coconut Bars)

    « Glazed Cashew Nuts (Castanha de Caju Glaceada)
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    Filed Under: 5 Ingredients or Less, Brazilian Recipes, Easy And Delish, Easy Gluten-Free Recipes, Easy Snacks, Quick & Easy Recipes Tagged With: Coconut

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    Reader Interactions

    Comments

    1. Peg says

      October 23, 2016 at 5:38 pm

      These sound awesome... wondering if anyone has attempted adding almonds or pecans to these... thoughts?

      Reply
      • Denise Browning says

        October 24, 2016 at 10:24 am

        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.

        Reply
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