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5 from 5 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
Cook Time 10 minutes
Total Time 20 minutes
Servings 16

Ingredients

  • 1 can can of sweetened condensed milk 14 oz or 396 g
  • cups unsweetened coconut flakes
  • 2 cups granulated sugar
  • 1/2 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.
  • Remove from the heat, immediately stir in 1/2 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.

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!
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