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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