Print
cocada-de-leite-condensado

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
Cook Time 10 minutes
Total Time 20 minutes
Servings 16

Ingredients

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

Instructions

  1. Grease well with butter both the bottom and sides of a 8 x 8-inch baking pan. Set aside.
  2. 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.
  3. Remove from the heat, immediately stir in 1/2 Tablespoon of butter, and then the vanilla.
  4. 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.

Recipe Notes

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